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Kale Greens

(Vaughan’s Vegetable Cook Book)







These make excellent greens for winter and spring use. Boil hard one

half hour with salt pork or corned beef, then drain and serve in a hot

dish. Garnish with slices of hard boiled eggs, or the yolks of eggs

quirled by pressing through a patent potato masher. It is also palatable

served with a French dressing.










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