Appetizing ways to prepare vegetables 

 fresh from your garden 



// 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, 

 sauteed, 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 3^ cup 

 butter and Yi 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 Yi cup of cauliflower liquid 

 and 34 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 Yi hour of time they 

 are to be served on table. If a pressure cooker is avail- 

 able use 34 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 34 teaspoon of salt to 1 cup of flour and sift 

 thoroughly. Beat the yolks of two eggs and combine 

 with % cup of milk, then add to flour and mix well. 

 Add about a tablespoon of melted butter and Y2 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. 



EGG PLANT and TOMATOES 

 (EGG PLANT CREOLE) 



Cut 1 egg plant and 4 tomatoes into slices about Y2 inch 

 thick, paring egg plant slices. Saute 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 34 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 34 teaspoon of 

 sausage meat to each half and continue baking for 

 30 minutes. 



Zucchini 



Cut Squash into 34 inch slices. Do not peel. Steam 

 Squash until tender. For 13^2 lbs. squash, melt 3 table- 

 spoons of butter in a frying pan, adding 34 teaspoon 

 minced garlic, % cup minced onion, Yi cup diced green 

 pepper, 1 cup of tomatoes, salt and pepper. Cook until 

 tender, then combine with the squash and Yi 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. 



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