Appetizing ways to prepare vegetables 
fresh from your garden 
If interested in other suggestions, send for folder “21 Ways to Enjoy the Vegetables You Grow” 
Until you have grown your own vegetables and picked 
them a few minutes prior to cooking or serving, you 
cannot say you have enjoyed vegetables at their best or 
benefited fully from their vitamins, minerals and other 
nutrients. 
Vegetables need never become monotonous. They 
can be served in so many ways—raw, boiled, steamed, 
sautéed, baked. Vegetable cookery is easy and should 
be kept simple. Here are just a few of our favorite 
recipes which we hope will give you a glimpse of the 
possibilities. 
BEAN SALAD 
Season cooked leftover string beans in French Dressing 
for half an hour. After draining, arrange six or more beans 
in a bundle and put a strip of red pimiento around the 
bundle. Place on lettuce leaves and serve with addi- 
tional French Dressing. 
SWISS CHARD RING WITH CARROTS 
Wash 4 cups of Swiss Chard thoroughly, steam it for 15 
to 20 minutes, then drain and chop fine. Add 14 cup 
butter and 4% teaspoon salt. Press into a ring mold and 
place the mold on a hot plate. Put buttered baby car- 
rots, seasoned with salt and pepper, in the center, add 
slices of hard boiled eggs and serve with Hollandaise 
Sauce. Serves 6. 
CAULIFLOWER AU GRATIN 
Soak a head of Cauliflower in salted water, then cook it 
in boiling salted water. With 4 tablespoons of butter, a 
cup of milk, and 3 tablespoons of flour, make a white 
sauce. Add to this about 1 cup of cauliflower liquid 
-and 14 cup of cubed cheese. Put the Cauliflower in a 
casserole and pour the sauce over it. Add more cheese 
and butter, and sprinkle with paprika. Bake about 35 
minutes, until brown on top. Serves 6. 
CORN 
Pick ears of Corn in garden within % hour of time they 
are to be served on table. If a pressure cooker is avail- 
able use 4 cup water and cook 3 minutes. Otherwise, 
set a large kettle of water to boil while ears are being 
husked. Add a spoonful or two of sugar to the water. 
Submerge ears in water and after water comes back to 
a boil, cook for about 8 minutes. Serve immediately 
with butter and salt. 
CORN FRITTERS 
Add about 14 teaspoon of salt to 1 cup of flour and sift 
thoroughly. Beat the yolks of two eggs and combine 
with 24 cup of milk, then add to flour and mix well. 
Add about a tablespoon of melted butter and 14 cup of 
corn cut from the cob. Beat whites of the two eggs 
stiffly and add. Drop into deep fat heated to about 375 
degrees, a spoonful at a time. Fry until delicate brown, 
and drain on paper towel. Serve piping hot with maple 
syrup. Serves 6. 
15 
EGG PLANT and TOMATOES 
(EGG PLANT CREOLE) 
Cut 1 egg plant and 4 tomatoes into slices about 1% inch 
thick, paring egg plant slices. Sauté shredded green 
pepper and chopped onion in cooking oil. Remove and 
do same with egg plant slices. 
Place successive layers of egg plant and tomato in 
casserole, dotting with the pepper and onion, and sea- 
soning with salt and black pepper. Add a few leaves of 
sweet basil and finish with a layer of egg plant on top. 
Cover casserole and bake in oven at 375 degrees until 
egg plant slices are tender. Uncover casserole in later 
stage of baking. Serves 4 or more. 
PEAS 
Pick peas when they are young and tender and only a 
short time before they are to be shelled and cooked. In 
shelling, remove any immature peas and those which 
may be excessively hard. Rinse to remove bits of leaves 
or pods. Place peas in small amount of rapidly boiling 
salted water, with a sprig of mint if available, and cook 
until they are tender but not mushy. Drain and serve 
with butter or a small amount of cream with possibly 
a tiny bit of sugar, as preferred. 
SPINACH RING WITH MUSHROOMS 
Cook 2 pounds of freshly picked spinach about 10 min- 
utes in small amount of boiling water. After draining, 
chop fine or put through a coarse sieve. Beat 5 egg 
yolks and mix with 14 cup of cream and 1 tablespoon of 
melted butter, salt and pepper, and add the spinach. 
Press mixture into greased ring mold. Cover with 
waxed paper. Put in pan of hot water and steam in 
oven at 350 degrees about 45 minutes, until firm. 
Cook mushrooms slowly, for about 15 minutes, with 
melted butter or margarine in heavy frying pan with 
cover, then add small amount of cream. Place spinach 
ring on a hot platter and fill center with the creamed 
mushrooms. Serves 6. 
SQUASH 
Table Queen (Acorn) 
Cut squash into halves, removing seeds and fiber. Put 
1 tablespoon of syrup, preferably maple syrup, or honey, 
in each half, adding a little salt. Bake in oven at 375 
degree heat for 15 minutes, then add 14 teaspoon of 
sausage meat to each half and continue baking for 
30 minutes. 
Zucchini 
Cut Squash into 14 inch slices. Do not peel. Steam 
Squash until tender. For 11% lbs. squash, melt 3 table- 
spoons of butter in a frying pan, adding 14 teaspoon 
minced garlic, 24 cup minced onion, 44 cup diced green 
pepper, 1 cup of tomatoes, salt and pepper. Cook until 
tender, then combine with the squash and 14 cup of 
shredded cheese. Pour into a greased casserole, cover 
with bread crumbs and bake in oven at 350 degree heat 
for about 14 minutes. Serves 6. 
ESCALLOPED TOMATOES 
Put whole tomatoes in a casserole, adding a small 
amount of butter. Season with salt, pepper, a little 
sugar, and if available, basil. Cover with bread crumbs 
and bake until crumbs are well browned. 
