To all those interested connoisseurs of that delightful southern food called poke salet, the following is a rendition of my mother's recipe. This was given me verbally last evening. Pick only young, tender stalks of the poke plant. The leaves cook down considerably so it requires a good amount to make a "mess". Wash the plants thoroughly before the preparation begins for cooking. Place in a large container and cover generously with water. Generally speaking, the more water the better but don't fill to top as room will be needed for boiling. Heat until it begins to boil. Add a pinch of baking soda and stir in as it continues to boil. The soda "tames the flavor" of the wild plant. Let boil until the leaves are wilted and the water begins to cook down. Usually about 10 to 15 minutes. The ladies will know what she means when she describes this process as "parboiling". This is the step that cooks out the poisons in the plant. Very Important! Pour off any remaining boiled water and thoroughly rinse the leaves in cold tap water. Again, it is important to do this thoroughly to remove any of the poisonous residue that cooked out and may remain on the plants. Drain the plants well after rinsing. Put in smaller cooking pan and pour in fresh cold water to barely cover leaves. Season to taste. (bacon drippings, salt & pepper). Cook on medium heat and continue to stir while cooking until the water cooks out. At this point, the poke salet should be done. (Tender). Pour into serving dish and garnish salet with sliced boiled eggs. Vinegar may be added to suit one's personal taste. This recipe is much like that of cooking turnip greens or other kinds of greens. Enjoy! Danny Nichols