Appetizing ways to prepare vegetables 
fresh trom your garden 
If interested in other suggestions, send for folder “21 Ways to Enjoy the Vegetables You Grow” 
CARROTS WITH HERBS 
Split 12 to 15 small or medium-size carrots in half 
lengthwise and parboil in boiling salted water 5 to 8 
minutes. Butter a shallow casserole. Chop or cut fine 2 
tablespoons mixed fresh herbs—basil, summer savory, 
parsley, and chives. Spread one tablespoon herbs over 
bottom of dish and lay the carrots flat side down on 
them. Sprinkle remaining herbs evenly over top of 
carrots, and salt and pepper lightly. Dot generously 
with butter or a substitute, and sprinkle one tablespoon 
sugar over all. Pour 4% cup hot water into dish, being 
careful not to displace the herbs. Bake in a moderate 
oven (350°) about 15 minutes, or until carrots are 
tender. Serves 4 to 6, depending upon size of carrots. 
FRIED ‘‘SOYSTERS’”’ 
(salsify or vegetable oyster) 
Wash and brush or scrape roots and cut crosswise into 
quarter-inch slices. Cook in boiling salted water until 
| tender, then mash with potato masher. Mix and beat 
| thoroughly 2 cups mashed salsify, 2 well beaten eggs, 
| 4% teaspoon pepper, 4% teaspoon salt. Form into flat 
_ |) cakes about the size of large oysters, roll in crumbs and 
_fry in butter or other fat in hot skillet. Makes 12 good- 
sized oysters. 
VITAMIN SALAD 
1 cup diced celery 
14 cup diced green pepper 
1 tablespoon chopped chives or onion 
1 cup grated raw carrot 
2 cups shredded cabbage 
2 cups cottage cheese 
Salt 
Combine cottage cheese with celery, green pepper, 
chives and carrots. Salt to taste. Use light cream to thin 
the mixture if needed. Arrange shredded cabbage on 
salad plate. Place a mound of the mixture in center. 
Serve plain or top with French dressing. Serves 6. 
BRUSSELS SPROUTS WITH BUTTER SAUCE 
Wash one quart of sprouts and take off all dead or loose 
leaves. Place in a small amount of boiling salted water 
and cook just long enough to make them tender— 
usually not more than 10 minutes. They should be of 
fresh green color and never soft or mushy. Melt 2 
tablespoons butter or substitute, add one tablespoon 
chopped parsley, and the juice of a lemon. Pour over 
sprouts just before serving. Serves 6. 
RED CABBAGE, DUTCH STYLE 
Cut into small pieces a small white onion and fry in 3 
tablespoons butter or substitute in a deep saucepan. 
When golden brown add a cup of hot water. Add a 
-medium sized tart apple which has been peeled, cored, 
£5 
and cut into small pieces, and a small red cabbage, 
shredded or chopped. Mix well, cover, and simmer 
about 15 minutes. Mix 4 cup vinegar with a tablespoon 
brown sugar, 4% teaspoon powdered allspice and three 
cloves. Add to the cabbage and cook 5 minutes longer. 
A few caraway seeds give an additionally fine flavor. 
Serve very hot. Serves 4 to 6. 
BAKED STUFFED TOMATOES 
Use firm tomatoes, such as Marglobe or Rutgers. Re- 
move a Slice from the top of each and scoop out the 
center. Mix the pulp with chopped cooked meat and a 
small amount of bread crumbs or cooked rice. Add a bit 
of finely chopped onion if liked. Chopped celery leaves 
or celery salt also add flavor. Season to taste with salt 
and pepper. Fill centers and place tomatoes in shallow 
pan with enough hot water to cover bottom. Bake in a 
moderate oven (350°) 20 to 30 minutes. 
SPINACH NESTS 
Delicious for lunch or dinner. Cook for 10 or 15 minutes 
two quarts well washed spinach using only the moisture 
that clings to the leaves. Chop and season well with 
pepper, salt, and a little butter. Butter individual cas- 
seroles or custard cups, place a border of spinach in each 
to.make a “‘nest,’”’ and break an egg into each. Sprinkle 
with salt and pepper, drop a dab of butter on each, and 
pour in one or 2 tablespoons of cream. Sprinkle grated 
cheese on top if you like it. Bake in moderate oven until 
egg is set. Serve in baking dishes. Serves 6 or 8. 
CAULIFLOWER GREENS 
The outer leaves of cauliflower make excellent greens 
when washed, cut into small pieces, and boiled or 
steamed. Season with butter, pepper, and salt and serve 
alone or with the cooked cauliflower head. 
PANNED CHINESE CABBAGE 
Shred Chinese cabbage fine, adding one tablespoon 
butter or a substitute for each cup. Melt butter or sub- 
stitute in heavy skillet, add the cabbage, cover, and 
cook 5 to 15 minutes, stirring frequently to prevent 
browning. Chinese cabbage is very tender and needs only 
short cooking. When thoroughly heated through, season 
to taste with salt, pepper, and 2 tablespoons cream, 
rich milk, meat broth, or vegetable stock, to a pint of 
cabbage. Serve at once. Two cups serve 4. 
SALAD SUPERB 
Toss together shredded head lettuce and leaves of cos 
or leaf lettuce. Mix with French dressing made with the 
best oil. Throw in a few sprigs of water cress or pepper- 
grass. Crumble Roquefort cheese over the top. 
