THE VEGETABLE GARDEN 



Peas as an entree may also be served in cups 

 made of boiled turnips, the turnips being first 

 boiled whole and then removed from the fire, the 

 centres scooped out, mashed, and served as a sepa- 

 rate dish; the peas, boiled and dressed with a white 

 sauce, or simply with butter, pepper, salt, and 

 cream, and dusted with bread crumbs and a bit of 

 butter, being returned to the oven for a moment 

 to heat and slightly brown. 



TOMATOES 



Start tomatoes by sowing seed in a hotbed in 

 spring, or start them in flats in the house and plant 

 them in the open ground when all danger of frost is 

 passed. They require well-manured soil, and when 

 there is a limited supply of fertiliser, it will be well 

 to put two or three spadefuls in each hill, spread- 

 ing it over a couple of square feet of surface, as the 

 tomato makes considerable root growth. Plant in 

 rows, four feet apart each way if no support is to 

 be given, three feet if the plants are to be grown 

 on racks or trellises. There is a wire-tomato sup- 

 port on the market that is admirable and quite 

 within the reach of the small private garden. I am 



of the opinion, however, that tomatoes grown on 



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