Fresh ways to prepare vegetables 

 fresh from your garden 



// 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 



I 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 3^ cup hot water into dish, being 

 careful not to displace the herbs. Bake in a moderate 



t oven (350°) about 15 minutes, or until carrots are 



[ tender. Serves 4 to 6, depending upon size of carrots. 



FRIED "OYSTERS" 

 (salsify or vegetable oyster) 



\ Wash and brush or scrape roots and cut crosswise into 

 1 quarter-inch slices. Cook in boiling salted water until 

 \i tender, then mash with potato masher. Mix and beat 

 ; thoroughly 2 cups mashed salsify, 2 well beaten eggs, 

 ' }/s teaspoon pepper. 3^ teaspoon salt. Form into flat 

 cakes about the size of large oysters, roll in crumbs and 

 I fry in butter or other fat in hot skillet. Makes 12 good- 

 sized oysters. 



VITAMIN SALAD 



1 cup diced celery 



3^ 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 



i' 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. 



and cut into small pieces, and a small red cabbage, 

 shredded or chopped. Mix well, cover, and simmer 

 about 15 minutes. Mix 3^ cup vinegar with a tablespoon 

 brown sugar, 3^ 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. 



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, 



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. 



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