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Fried Egg-Plant

DANDELIONS, (GERMAN STYLE).

Cut the roots from a quarter of a peck of dandelions, wash and cut as directed in the preceding recipe. Cut a quarter of a pound of ham in dice, fry until a golden brown; add one tablespoonful of vinegar. Beat one egg without separating, add to it two tablespoonfuls of cream, stir this quickly in with the ham, add a teaspoonful of onion juice, then the dandelions, stir over the fire one moment and serve very hot.

Dandelions also make a delightful salad. See directions under Salads.