100

. . —w”
WILD VEGETABLES GROWN IN LOWER B.C.

Wild spinach, the familiar scourge of our garden known usually as pig-
weed or lamb’s quarter is a delicious green if picked young and cooked in
a moderate amount of water.

Nettles are welcome in the early spring. Use only the top 3 inches of
young nettles. Wash very well as they are gritty (use large spoons to
lift the nettles out of the water and heavy gloves to protect hands when
picking them. Boil in a large amount of water until tender—about 20
minutes.

Morels, the local mushrooms, are found in the fields in early May,
Wash them well, discard the stems. Cut the conical tops in crosswise slices,
which make neat frilled rings. Cook in butter and a little water until
tender. Adding salt and pepper to taste.

MASHED POTATOES DE LUXE

1 pt. boiled potatoes speck of pepper

2 tbsp butter Y% cup of hot milk

4 tsp salt
Mash hot potatoes, add seasoning and butter.
Quantity of milk will vary with quantity of potatoes. Use just enough
to moisten well, but potatoes should not seem watery. Place over heat
again and beat till light and smooth. Serve hot.

BAKED POTATOES

Peel potatoes, rub with butter, wrap in aluminum foil which has been
greased with butter. Bake 45-60 minutes in 400° oven.

FRENCH BAKED POTATOES

Peel 6 large potatoes. Cut lengthwise in strips as for French fried potatoes.
Soak in cold water 1 hour. Drain thoroughly between towels. Spread in
greased shallow baking pan. Season with salt and pepper. Pour over pota-
toes—3 tbsp. melted fat or salad oil. Bake in hot oven 400° for about 40
minutes or until tender, turning occasionally. Drain on absorbent paper.
Serve hot

BAKED POTATOES DE LUXE
Select uniformly sized potatoes. Scrub well. Boil 10 minutes on top of
stove. Remove and drain. Roll potatoes in butter drippings or fat. Place
on cookie sheet. Sprinkle with salt. Cook in oven until tender.