14 



FERRY & GO'S DESCRIPTIVE CATALOGUE 



KALE 



Extensively grown, especially in the south, for the 

 leaves, which are used as greens. It is as easily 

 grown as cabbage, and by many considered decidedly 

 superior in flavor. .. ■., 



KALE WITH BACON 



Cut away the outer and decayed leaves, and :the 

 stalks, wash with care and drain. Cook in boiling 

 water, slightly salted, until tender (about thirty min- 

 utes). Drain thoroughly, chop fine and serve with 

 white sauce (page 16). Garnish with thin strips of 

 bacon, fried brown, and white of hard boiled egg cut 

 in rings; the yolk may be grated and sprinkled over 

 the top. To vary the flavor substitute bacon drip- 

 pings for butter, in the white sauce. 



KOHL RABI 



The edible part is the turnip shaped bulb formed 

 above ground. It is tender and of excellent quahty 

 when used before fully grown, combining somewhat 

 the flavors of cabbage and turnip. The bulbs are 

 most desirable for use when about the size of an egg. 



FRIED KOHL RABI 



Parboil for half an hour, cut in half and fry in 

 melted butter fifteen or twenty minutes. Serve over 

 them the butter in which they were cooked, and 

 dredge with salt and pepper. The time required to 

 cook kohl rabi depends largely upon the age at which 

 it is used. 



KOHL RABI AU GRATIN 



Slice kohl rabi, boil twenty minutes, or until nearly 

 tender, and arrange layers in a baking dish with white 

 sauce (page 16). Season each layer with pepper and 

 salt, sprinkle the top with grated cheese and buttered 

 crumbs (1 tablespoon butter to 1 cup crumbs) and 

 bake twenty minutes in moderate oven. 



LETTUCE 



Every garden, regardless of size, should contain a 

 liberal planting of this popular vegetable. 



Although most extensively tised as a salad plant it 

 will also be found desirable as a cooked vegetable; the 

 coarse outside leaves may be shredded and used in 

 soups. 



STEWED LETTUCE 



Trim away the outer leaves, wash carefully, and 

 boil in plenty of salted water until tender. Drain and 

 press out all water. Put into saucepan with pepper, 

 salt and a little butter. Dredge lightly with flour 

 and add three tablespoons of good gravy or one- 

 quarter cup cream. Simmer gently for a quarter of 

 an hour, stirring constantly. Add 1 dessertspoon of 

 vinegar or lemon juice and serve hot. If cream is 

 used omit lemon juice or vinegar. 



OKRA OR GUMBO 



Okra is extensively grown in the Southern States 

 and has many excellent qualities which make it 

 worthy of more general cultivation. Although 

 known in some sections only through its use in gumbo 

 soup, it may be cooked in many appetizing ways, 

 'either alone or combined with other vegetables or 

 meats. 



Okra should always be cooked in agate, porcelain or 

 earthenware, as vessels made of iron, copper or brass 

 will discolor the pods and often make them unfit for 

 use. 



STEWED OKRA 



Cut the ends off the pods of young okra, boil for one 

 hour in salted water, then drain and reheat in a 

 saucepan with some melted butter. Fry brown,, 

 keeping well stirred to prevent scorching; season well 

 with salt and pepper, and when thoroughly heated 

 serve. If desired a cup of tomato sauce may be added 

 when starting to fry. 



BAKED OKRA 



Arrange alternate layers of sliced cooked okra and 

 tomato in a well buttered baking dish, separating 

 them with layers of boiled rice well seasoned with salt 

 and pepper and dotted with butter. Cover the top 

 with fine buttered bread crumbs (1 tablespoon butter 

 to 1 cup cruinbs) and brown in hot oven. 



OKRA SOUP 



2 lbs. chicken, or beef without 4 qts. cold water 

 fat or bone 1 onion chopped 



2 cups okra chopped fine fine 



yi lb. butter Salt and pepper 



Cut the beef or chicken into small pieces and season 

 well with pepper and salt. Fry it in the soup kettle 

 with the onion and butter until very brown. Then 

 add the cold water and let it simmer for an hour and a 

 half; add the okra, and let it cook slowly for about 

 three hours longer. 



ONION 



The onion is one of the most generally used of all 

 vegetables. It not only contains considerable nutri- 

 ment and has valuable medicinal properties, but is 

 most useful in counteracting the bad effects of sed- 

 entary life. The disagreeable odor it imparts to the 

 breath may be avoided in a great measure by thorough 

 cooking, or by eating a few leaves of parsley. 



SMALL ONIONS IN CREAM 



Put small onions in a dish of cold water and remove 

 skins while under water. They should then be put 

 in rapidly boiling water, and this changed after the 

 first five minutes of cooking, then put in fresh boiling 

 salted water, and cook for from half an hour to forty 

 minutes. Serve with white sauce. For onions 

 "Au Gratin" fill a buttered baking dish with creamed 

 onions; cover with grated cheese and let heat in oven 

 five or six minutes. 



ONION SOUFFLE 



1 cup white sauce (page 16) 

 yi cup stale bread crumbs 



1 teaspoon chopped parsley 



\}4. cups cold boiled onions, chopped fine 



2 eggs (yolks and whites beaten separately) 



Add to white sauce the bread crumbs, parsley, 

 onions and yolks of eggs, in order given. Mix thor- 

 oughly and fold in with a fork the stiffly beaten whites. 

 Put in buttered baking dish or individual ramekins, 

 sprinkle with buttered crumbs and brown in oven. 



PARSNIP 



The value of the parsnip as a culinary vegetable is 

 well known, and because of its excellent keeping 

 qualities should be planted in every home garden, es- 

 pecially where other vegetables are not procurable 

 throughout the winter. 



PARSNIP FRITTERS 



Wash and cook forty-five minutes in boiling salted 

 water. Drain and plunge parsnips into cold water 

 and the skins will slip off easily. Mash, season with 

 butter, salt and pepper, and shape in smaU flat round 

 cakes, roll in flour and fry in butter. 



