Try These Cooking Hints on 

 Ferry-Morse Vegetables Fresh from Your Garden 



// interested in other suggestions, send for folder "21 Ways to 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 }4 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 3^ 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 

 onion or chives moistened with mayonnaise. Serve 

 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.) 



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