DANDELION GREENS

Now that it is warming up the dandelions will soon be popping up in full force, so I have some recipes that I got out of my American Woman's Cook Book and my United States Regional Cookbook both by Ruth Berolzheimer copyrighted 1938 and 1939 respectively that I thought you might find interesting! I also have a dandelion jelly recipe that I would like to try out this year, we'll have to see if time permits that one! But seriously dandelion greens are very good for you, just be sure not to use any that may have been treated with pesticides! Let me know if anyone tries any of these!

DANDELION GREENS
2lbs dandelion greens - 1 Tbsp. butter Salt & Pepper
Dandelions should be used before they blossom, as they become bitter after that time. Cut off the roots, pick the greens over carefully, and wash them well in several waters. Place them in a kettle, add a little boiling water, and boil until tender. Salt the water just before cooking is completed. When done, lift them into a colander, press them to drain off all the water, and chop. Add butter, salt & pepper.


DANDELION OMELET
1 cup dandelion hearts - 4 eggs Butter or other fat
Fry the hearts of very white dandelions in butter or other fat, and mix them with the well-beaten eggs. Cook like an ordinary French omelet. The taste resembles an asparagus-tip omelet.

DANDELION FLOWER WINE
4 quarts dandelion flowers - 3 lbs. sugar
4 quarts boiling water - 3 oranges, diced
1 cake yeast - 3 lemons, diced
Select fresh flowers being careful all the stems have been removed. Pour boiling water over flowers and allow to stand for 3 days. Strain, add remaining ingredients and let stand 3 weeks until fermented. Strain, bottle and seal. Makes 8 pints