: Try These Cooking Hints on 
Ferry-Morse Vegetables Fresh from Your Garden 
If interested in other suggestions, send for our new folder “Enjoy the Vegetables You Grow’’ 
BROCCOLI WITH BUTTERED CRUMBS —> 
(Variety—Green Sprouting) 
Cook broccoli upright in a deep kettle or asparagus 
cooker because the heads become tender sooner than 
the stems when submerged in water. Use only a little 
water and have it boiling and salted when the broccoli 
_ goes in. Cover. Stalks and heads should be tender in 
‘about 15 minutes; the water should be nearly boiled 
away. Never cook broccoli until it becomes mushy or 
falls into pieces. Brown a cup of soft coarse bread 
crumbs in three tablespoons melted butter or margarine. 
Sprinkle over the broccoli just before serving. 
BAKED SUMMER SQUASH -> 
(Variety—Early Prolific Straightneck) 
Cut in half lengthwise young squash of uniform size 
about seven inches long. Do not remove skins. Cook 
in boiling salted water until slightly tender (10 to 15 
minutes). Remove, drain, and scoop out center with a 
spoon, leaving a shell about 14 inch thick. Mash the 
scooped out part and season with a little finely minced 
green pepper and onion, salt and pepper to taste, and 
butter or cream. Fill the shells and cover the tops with 
buttered crumbs. Place in shallow pan and bake until 
crumbs are golden brown (about 20 minutes in a 375° 
oven). Serve 14 squash to each person. 
< SPICY STUFFED BEETS 
(Variety—Detroit Dark Red) 
Boil medium sized beets until nearly done (about 50 
minutes). Slip off the skins under cold water and cook a 
few minutes longer in spiced vinegar, sweetened or un- 
sweetened. Remove from stove and let stand in the 
vinegar several hours or overnight. Drain. Hollow out 
centers with a small knife. Fill cavities with a mixture 
of finely cut cucumber, parsley, and a little minced 
Serve 
onion or chives moistened with mayonnaise. 
each beet in a lettuce cup on salad plate. 
< ESCALLOPED EGGPLANT 
(Variety—Improved Large Purple) 
Peel one medium 'sized eggplant thinly, cut into small 
pieces, and cook until tender (about 15 minutes) in a 
small amount of boiling salted water. Mash eggplant. 
Add one onion chopped, three or four large slices of 
bread broken into fairly small pieces, one egg beaten 
and mixed with two cups milk. Stir all together care- 
fully and season to taste with salt and pepper. Pour 
into baking dish, sprinkle bread crumbs over top, and 
dot with butter. Bake about 45 minutes in a moderate 
oven (350° to 375°) until nicely browned. Serves 4 to 6. 
(Note: when peeling or cutting up eggplant put pieces 
in cold water until ready to use as air will turn them 
black. See illustration.) 
