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DANDELIONS

(Vegetables) - (The International Jewish Cook Book)







Wash one peck of dandelions; remove roots. Cook one hour in two quarts
of boiling salted water. Drain, chop fine; season with salt, pepper and
butter. Serve with vinegar.

Other Recipes


Dandelions

Use the dandelions in the early spring when they are young and tender.

They take the place of spinach and are treated the same. (See Spinach.)

Dandelions may be used as a salad with a French dressing.









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