12 



FERRY & GO'S DESCRIPTIVE CATALOGUE 



BEETS 



Garden beets are generally recognized as one of the 

 best root vegetables, and in the form of sugar possess 

 a high food value. 



The tops of most varieties, especially the Swiss 

 Chard, make delicious greens. 



BOILED BEETS 



Wash and cook whole in boiling water until soft, 

 which will require from one to three hours. Drain 

 and put in cold water, and the skin may be easily re- 

 moved. Cut in slices or cubes, season with butter, 

 salt and pepper or serve with white sauce. 



The length of time required to cook will depend on 

 whether the roots are fresh, old beets requiring con- 

 siderably more time. 



BEET GREENS WITH YOUNG BEETS 



The beets usually used for greens are those that are 

 pulled in thinning out the seed row, and are most de- 

 sirable if roots have not reached 1 inch in diameter. 

 Wash thoroughly and cook until tender in boiling 

 salted water. Both tops and root are used; the 

 flavor may be improved by the addition of a piece of 

 bacon. Season with butter, salt and pepper. Serve 

 with or without \nnegar. 



PICKLED BEETS 



Cut cold boiled beets into cubes or slices and cover 

 with vinegar, adding 1 teaspoon salt, dash of pepper 

 and 1 tablespoon sugar to each half cup of vinegar 

 used. 



SWISS CHARD 



This kind of beet is grown exclusively for the num- 

 erous, fiesh}^ tender leaves and leaf stalks, which are 

 superior to those of other beets for use as greens. 

 Later in the season the wax-like leaf stems are cooked 

 like asparagus or are pickled. When properly pre- 

 pared it will be found a most delicious vegetable. 



PLAIN BOILED CHARD 



Wash and cut the stalks 1 inch wide; put in sauce- 

 pan and cover with boiling water.; boil 30 minutes, or 

 until tender; drain; dust with salt, 1 teaspoon to the 

 quart of chard; garnish with hard-boiled egg. Serve 

 \\ith either lemon juice or vinegar. May also be 

 boiled with smoked bacon. 



CREAMED CHARD 



Strip the green from the ribs; boil the green alone; 

 drain and cream same as spinach. 



Cut the ribs in 3-inch pieces; put in saucepan; 

 cover with boiling water and boil 35 minutes, or until 

 tender • drain ; dust with salt ; pile in center of shallow 

 dish and pour the creamed green around. 



Garnish with 1 hard-boiled egg chopped fine. 



BRUSSELS SPROUTS 



This vegetable is used in the fall and early winter 

 and by some considered more tender and delicious 

 than any cabbage. The small, cabbage-like heads 

 when properly prepared make a very tempting and 

 nutritious side-dish. 



Wash and pick oft outer leaves. Place the heads in 

 pan of boiling water, to which has been added a hand- 

 ful of salt and a small piece of soda. Do not cover 

 while cooking. Boil quickly until tender, which 

 should take about 15 minutes. Drain off water ^ 

 spread a little butter over them, pepper slightly and 

 serve hot. 



CABBAGE 



Cabbage is a desirable vegetable that may be had 

 at all times of the year. Its characteristic flavor and 

 food value have made it one of the most extensively 

 grown vegetables for home use. 



BOILED CABBAGE 



Remove outer leaves, cut in quarters and remove 

 part of core. Soak a few minutes in cold water to 

 which has been added a teaspoon of vinegar or salt 

 This will draw out any insects that may be lodging 

 under the leaves. Drain. Have sufficient boiling 

 water to which has been added a tablespoon of salt 

 and a small piece of soda. Let the cabbage boil 

 quickly till tender, leaving the dish uncovered while 

 cooking. This may be served in the following ways 



1st, Seasoned with butter, salt and pepper. 



2nd, With white sauce (see page 16). 



3rd, Scalloped as per directions below. 



SCALLOPED CABBAGE 



Cut one-half boiled cabbage in pieces; put in but- 

 tered baking dish, sprinkle with salt and pepper, and 

 mix w^ell with Yz as much white sauce. Cover witli. 

 buttered crumbs, and bake until crumbs are brown 



COLE SLAW 



Select a small, solid cabbage, remove outer leaves 

 Cut in quarters, and with a sharp knife slice as thin 

 as possible. Soak until crisp in cold water, drain, dry 

 between clean cloths and serv^e with cream dressing 

 made as follows: 



1 teaspoon mustard A few grains cayenne 



1 teaspoon salt 1 teaspoon melted butter 



2 teaspoons flour Yolk 1 egg 



yi teaspoon powdered Yj, cup hot vinegar 

 sugar Y. cup thick cream 



Mix dry ingredients, add butter, egg and vinegar 

 slowly. Cook over boiling water until mixture 

 thickens; cool and add to hea\^^ cream beaten until- 

 stiff. 



HOT SLAW 



Slice cabbage as for Cole Slaw, using one-half cab- 

 bage. Heat in a dressing made of 3^olks of two eggs 

 slightly beaten, one fourth cup of cold water, one 

 tablespoon butter, one fourth cup hot vinegar, and one 

 half teaspoon salt, stirred over hot water until 

 thickened. 



CARROTS 



The carrot is one of the most wholesome of our 

 garden vegetables, and is deserving of more general 

 cultivation for table use. Whether used in soups, or 

 stews, for garnishing, as a side dish alone, or in com- 

 bination wdth peas or other vegetables, it is always at- 

 tractive. Carrots should be merely washed and 

 scraped (not peeled) before cooking, as the best 

 flavor and brightest color are near the skin. 



