BEET TOPS
4. The tops of beets include the leaves and the stems of this vegetable, as Fig. 1 shows. They are at their best when the beets are very young or before the beets themselves have developed. Beet tops are not used so extensively as some greens, but they will be found to have a more agreeable flavor than many greens that are more popular. Beets are raised for the purpose of supplying greens by planting the seeds closely enough together to form a thick bed of leaves and then thinning them out before the beets have developed. A few may be allowed to remain and develop for use as beets. Young beets that are purchased with the tops on also furnish a source of beet tops as well as beets.
When beet tops are to be cooked, cut the stems into inch lengths and use them with the leaves. Proceed to clean and cook the greens according to the directions given in Art. 3. Season with salt and pepper and flavor with butter. Serve with something tart, such as vinegar or lemon.
DANDELION
5. Dandelion, both wild and cultivated, is a plant whose leaves are much used for a vegetable green before the blossoms develop. The wild ones have the advantage of being cheap, so they should be used if they can be secured; the cultivated ones, on the other hand, cost as much as spinach and other greens. The season for dandelions is comparatively short, lasting only a few weeks in the early spring. Use should therefore be made of them when they can be procured in order to secure variety for the menu. When they are desired as cooked greens, prepare them in the manner explained in Art. 3.
6. Dandelion With Sour Sauce.--If a change in the cooking of dandelion is desired, it should be prepared with a sour sauce. This method of preparation is very popular, for besides increasing the food value of this variety of greens, it improves the flavor very much.
DANDELION WITH SOUR SAUCE
(
Sufficient to Serve Six
)