Eating Wild Greens

From the Illustrated London News, 29th June 1918. 

 LADIES' PAGE.

We generally neglect several accessible green foods that are perfectly wholesome, and that are habitually eaten by the poor—and even by the wealthy—in France.  Sorrel, for instance, is abundant in our meadows, and is not used here, but is constantly served on French tables.  It is the characteristc ingredient of the excellent soup that the French call "Bonne Femme."  This begins with one or two fine-cut onions fried (not browned) in butter, to which is added chopped sorrel (as much by measure as the fluid used) and a little finely shredded lettuce and then some stock, boiled till all is done; the soup is then rubbed through a sieve (this need not be done, if preferred), thickened with milk with flour boiled in it, or, if possible, cream or beaten egg-yolks, seasoned with a little sugar and salt and pepper, and poured into a tureen on thin strips of bread dried in the oven, not toasted. Sorrel also makes a good dish as a vegetable at dinner. boiled in water with a little carbonate of soda and salt till soft, drained, and rubbed through a sieve (it ought to be a hair, not a wire, sieve for refined tastes); put back into the saucepan with a little butter or margarine. in which a spoonful or two of flour is mixed, and a spoonful or so of milk, just to be moist, stirred till very hot again, then served with very thin sippets of bread fried in butter to crispness stuck round the sorrel.  The French use this purée of sorrel mostly as a bed for a little veal cutlet, or serve it with stewed veal; but it is very satisfactory (made not too thin by adequate flour) with hard-boiled eggs cut in quarters or with poached eggs—or as a dish to itself. 

Very young dandelion-leaves are a good addition to salad, and many French peasants cultivate it for this purpose, letting it grow full size, but blanching it by tying it up to keep the centre tender; big tough leaves, naturally growing, are unsuitable.  I once heard the Japanese Ambassador say that very young fronds of the common brake-fern, just springing through the earth in their curly way, are eaten as a vegetable in his country; he said they should be boiled with a good deal of carbonate of soda in the water, squeezed dry, chopped, and finished with butter.  Young nettles can also be used as a green vegetable; and. in the present scarcity of anything fizzy to drink, we might look up our great-grandmothers' cookery-books and brew some nettle-beer for the hot days.  A mixture of spinach. sorrel, watercress, and lettuce makes a good purée, which becomes a soup if put in sufficient milk or stock, still keeping it quite thick. 

A Flower Fair and Dirty Milk

From the Illustrated London News, 15th June 1918.

LADIES' PAGE.

A FLOWER FAIR in Trafalgar Square sounds rather like a pantomime dream, but it is to be a reality from June 20 to 26 inclusive.  The British Ambulance Committee, which is entirely British, founded by Mr. Bradley Peyman, has equipped and maintained since that fateful August in 1914, 120 ambulances, constantly employed in carrying French wounded from danger to safety.  Shell-wrecked ambulances must be replaced, and the wear-and-tear of nearly four years made good: and the task is not a small one, so we have the Flower Fair in the Rose month.  Sir H. Veitch, who is responsible for the general direction and arrangement of the floral effects, has evolved the charming idea of erecting little creeper-clad houses to shelter the stalls and their well-known saleswomen.  Gifts of flowers, vegetables, or fruit are begged, and should be sent to Miss Astley, 23A. Bruton Street, London,W.  It is certain that the show will rival some of the best rose exhibitions ever seen.  Amongst those opening it on successive days are Mrs. Lloyd George, the Duke of Portland, Lord Charles Beresford, the Countess of Selkirk, and the Marquise de Chasseloup-Loubat. Famous military bands will perform in the Square.  On Naval Day, June 21, Lady Keyes and the wives of other well-known naval men attend to sell.  On Saturday, the 22nd, prominent Labour representatives intend visiting the Square.  There is no charge for admission.  The British Ambulance Committee beg the British public to make this Flower Fair a huge success; they would have us remember that each flower we buy will help some dying or wounded poilu to safety and rest.


An alarming report has been issued on the dirty and unwholesome state in which a great deal of the milk consumed reaches the public.  Even in the soldiers' hospitals—nay, even at Infants' Welfare Centres—milk was found full of unwholesome bacteria, actual germs of disease, and particles of dirt!  The report adds the information that such contaminated milk is largely prevented from being sold by State supervision in the United States, and that wherever such precautions have been taken a very marked result in diminishing infant mortality has been obtained.  We have a right to claim similar attention from our authorities in a matter where we are unable to protect ourselves.  Milk is the only—that is, the sole—food suitable for infants up to a certain age, six months at least, and a very important, even essential, part of the diet of older ones; and if it is brought to us in the dirty, unwholesome condition described (which is not necessarily perceptible to our own senses in look, smell, or taste) we have no chance of keeping the precious little ones in health.  Why is not that done for us by our public authorities that is done by the American Government in securing clean milk from healthy animals?

Milk contains every element of nourishment; it is not a drink, but a real food, supplying fat, sugar, proteids, and mineral matter in proportions approaching those required by the body.  It ought to be known by all house-wives that skim-milk, when it can be obtained, affords almost as much nourishment as fresh unskimmed milk.  It does not do as food for a young baby, who takes no other sort of food but milk, and so needs it whole; but for older children, as nothing is taken in the skimming but the fat—which they get in other ways—skim-milk is excellent food.  It makes sweetened cereal puddings, of course, but it will also turn into excellent soups, either as it is or half water, thickened either with a little flour, or with oatmeal, sago, tapioca, maize-meal, or rice, seasoned, and flavoured with onion, tomato, potatoes, cabbage, fish, or cheese, according to what we can get at different times.  Salt ought not to be put into a milk soup till it has boiled, or it curdles. A beaten egg is a splendid addition.

More Allotment Plots

From the Leeds Mercury, 26th November 1917

MORE PLOTS AT ELLAND.

LAND ACQUIRED FOR FORTY ADDITIONAL ALLOTMENTS.

The national appeal for greater production of foodstuffs has been warmly responded to by Elland people.  The whole of the land procured by the Urban Council for small holdings was quickly taken up, and so successful have the allotments proved that more townspeople are now clamouring for plots.

These claims the District Council have tried to meet, and have just been successful in negotiating for another plot of land in Eastgate which will make provision for forty allotments of 400 yards square.

This was originally a portion of Lord Mexborough's Elland estate, and was purchased just before the outbreak of war as a mill site by Mr. Thomas Casson.  The public authority is also negotiating with Lord Savile for another large plot near to Pea Wood.

The present allotment-holders have formed an association for mutual assistance and advice, and have already effected considerable saving in the purchase of manures, seed, &c.