Twenty lessons in domestic science

GREEN PEPPERS : Green peppers add an important item to salad materials. They may be minced or cut into rings for salad, or they may be dropped into boiling water for a few moments until the skin can be peeled from them, then dropped into cold water, cut into small pieces, drenched with French dressing and served. ASPARAGUS: This contains a substance known as asparagin, which has a decided action upon the kidneys, and while it is popularly supposed to be beneficial, it is not known with any certainty just what its merits or demerits are. In preparing asparagus it is well to use a soft vegetable brush and go over each stalk separately to remove the grit which accumulates around the tips as it pushes its way above ground. The scales should be removed from the stalk. Salad Plants Explanatory : The salad plants are classed as ideal additions to the dietary, supplying as they do, natural mineral salts and volatile oils. Salad plants are usually much better and more appropriately dressed with a French dressing, or in some cases with a whipped cream dressing, rather than the heavier cooked or mayonnaise dressing. Salad plants are kept fresh and become crisp by folding in wet towel and keeping in cool place or near ice. If freshly pulled they should be allowed to remain in wet towel about one hour before serving. LESSON No. 13 Domestic Science CHICORY is a common plant resembling the bleached endive, and with a much stronger flavor. It is a common winter salad plant, and often preferred to lettuce. After blanching and crisping in ice water, it is usually served with a French dressing. It is the root of this plant that is cut up, dried, roasted and marketed as a substitute for coffee. Chicory is bleached the same as celery, by tying the tops together and covering with sand. Chicory or Succory, as it is sometimes known, is at its best in the fall and often replaces the garden grown lettuce as a succulent green for salads and garnishes. LETTUCE in season all the year is one of our most common and universal salad greens. Its principal use is in salads, but sometimes it is cooked and served like spinach. The hothouse and winter lettuce is more delicate in flavor than that grown out of doors. It is wholesome, cooling and palatable. It is too delicate to serve with cooked or mayonnaise dressing, and wilts quickly when mixed with any dressing. French is the best dressing for it. Many prefer it sprinkled with salt or served with cream and a little sprinkle of sugar. Edible Weeds LAMBS ' QUARTERS : This is a common weed growing along roadsides and in gardens. It is light green in color with leaves that look dusted with frost. In the early season it is an easily accessible green and is cooked like spinach, with ham, bacon or by itself. PEPPER GRASS: Pepper grass or wild mustard is an edible weed, and is akin to true mustard as a seasoning, containing the mustard flavor without the irritating effect. NETTLES : These when young are used as greens, but care must be taken in their handling. They are the coarsest in texture of the edible weeds. SORREL : Sorrel or sour grass is both wild and cultivated. Used with chicory or lettuce as a salad. Also is used in soups and sauces. It contains oxalic acid.