English Translation

14.14 THE PROTECTOR OF THE MARKBLATT No. 12 IN BOHMEN AND MAHREN The representative for joint catering PRAG I, BERGSTEIN 11 Fernruf 329-29, 325-78 Additional vegetables for the factory kitchens. The kitchens are made aware that additional vegetable dishes can be given by using sugar beet and rape leaves. The leaves are prepared in the way spinach and cabbage, as well as soup can be cooked from it. They can also be filled as filled herb is steamed. A compote similar to rhubarb can be prepared from the leaf stalks. The factory kitchens want to use the opportunity to a large extent and to get in touch directly with the beet growers and rapeseed farmers and to obtain the corresponding amount of leaves from them. It is only necessary that the leaves are not deposited for too long, but, if possible, fresh. The prices for the beet leaves and rapeseed leaves will be published in the press in the next few days. On this occasion it is pointed out that in particular the young sugar beet leaves, which are produced in the spring when the plants are isolated, are almost more valuable and tasteful than additional vegetables, so that the factory kitchens with the beet farmers already want to conclude corresponding pre-delivery contracts. For the use of the sugar beet leaves I give the following recipes: sugar beets as cohikraut. Finely cut onion is roasted on bacon or another fat golden yellow. You then dust with flour. Before watering you add some garlic. You water with bone broth. The leaves are cut again and cooked. They are put into the tunch. You season moderately with marjoram, caraway, pepper and salt and let everything boil. L-159/42