BODDINGTON'S '^AMx£ltV SEEDS 



Udo shavings served without cooking, as a salad 



Two New Salad Vegetables 



UDO 



The New Japanese Salad recommended 

 by the United States Department of 

 Agriculture, Bureau of Plant Industry 



Propagation, Cultivation 

 Preparation of Udo 



Seed is sown in early spring in flats or in 

 a seed bed, in good, well-prepartd garden 

 soil, witli protection from late frosts. After 

 danger from this source is past, the young 

 plants, which by this time have from four to 

 six or more leaves and are in thrifty growth, 

 should be divided and set 24 inches apart in 

 rows separated 4 feet. A good soil suitable 

 for growing asparagus may be selected. Give 

 thorough cultivation and keep free from weeds 

 during the growing season. 



The stems are killed to the ground by the 

 first severe frosts, after which they are cleared 

 away, and by means of a plow, celery or 

 asparagus ridger, if in field culture, or by hand 

 if in limited garden culture, the earth is 

 mounded up over the roots to a depth of about 

 18 inches. The shoots push through this in 

 early spring and are cut and handled similar 

 to asparagus. The first year's crop of shoots 

 will probably be light, but, as in the 

 case of asparagus, will increase as the 

 roots grow stronger. 



Good strong roots can be forced in 

 a forcing house, in frames, or where 

 the climate is mild, out-of-doors in 

 forcing-trenches. In this way a supply 

 of fine, attract! ve shoots may be secured 

 from midsummer until the outside 

 crop becomes ready for use. Soil- 

 blanched shoots are milder in flavor, 

 crisper and less stringy than those 

 grown in a dark chamber or under a 

 flower pot. 



CULINARY DIRECTIONS 



Salad. Peel the stems with a sharp 

 knife. Cut into two-inch lengths and 

 split into shavings one-sixteenth of an 

 inch or so in thickness. Drop into 

 the water and leave for half an hour 

 or an hour, during which time the 

 shavings will curl attractively. Drain 

 and shake the water from the shavings 

 and serve with a regular French 

 dressing of salt, pepper, olive oil and 

 vinegar, using one part of vinegar to 

 four parts of oil, adding salt and 

 pepper to taste. The salad must be 

 dressed immediately before using, for, 

 if allowed to stand, the shavings be- 

 come stringy. 



Cooked. Peel the shoots and cut 

 them into cubes. B'>il for ten minutes 

 in water seasoned with salt. Drain off 



Tomato, Boddinffton's Aero 



UDO, continued 



the water and add fresh boiling salted water, 

 boiling until quite tender — 20 to 30 minutes in 

 all should be sufficient. Serve with a white 

 sauce of flour, milk and butter, or with drawn 

 butter, seasoned to taste. If the shoots are 

 cut 4 to 5 inches long instead of into cubes, 

 they may be served on toast like asparagus 

 tips, with a white or drawn butter sauce. 



Peel the shoots and cut them into 4-inch 

 pieces. Put them in V)oiling water to which a 

 little baking soda has been added, and boil for 

 15 minutes. Prepare a meat stock of chicken 

 or beef seasoned with a dash of Worcester- 

 shire sauce; add the stalks after boiling and 

 allow all to simmer for three-quarters of an 

 hour, then add a touch of lime or lemon and 

 serve on slices of toast as you would asparagus. 

 Pkt. 10 cts., oz. 50 cts., !i'lb. Si. 75. 



NOTE. — Udo has a suggestion of pine in its flavor, 

 but, if properly cooked, this is not more than a sug- 

 gestion. The shoots should be boiled in three waters 

 if they are too strong when cooked in two waters. 



CHICORY 

 Rose Striped, or Orchid Salad. 



Last year, one of our customers wrote to us 

 that at a leading hotel in New York they had 

 been served in the restaurant with a very 

 delicious "Orchid Salad," and, on making 

 inquiry, we found it to be a striped Chicory or 

 Endive. That is, the leaves of W hite Endive 

 were beautifully striped and marked with a 

 deep rose color, making a very attrac- 

 tive and novel dish. To lovers of 

 Chicory or so-called French Endive 

 this should especiallj- appeal. Serve 

 the same as other varieties of Chicory 

 or Endive. We have secured seed of 

 tliis varietj' and offer it as follows : 

 Pkt. 15 cts., 2 for 25 cts., ViOZ. 35 cts., 

 Koz. 60 cts., oz. $1, Klb. $3.75. 



Tomato 



Boddington's Aero. ,^1^,"^^ 



indicates, this variety is above all as 

 an outdoor Tomato. In reality, it is a 

 re-selected Tuckswood Favorite, with 

 all its good qualities of earliness, 

 cropping properties, healthy constitu- 

 tion, its solid and delicate flesh and 

 its evenness of size. The fruit con- 

 tains very few seeds, and in color is a 

 bright scarlet, with rich, acid flavor. 

 Recommended for all edible purposes. 

 It also does remarkably well under 

 glass. Pkt. 25 cts. and 50 cts., 54oz. Si. 



KALE 

 Variegated, or Garnishing. 



Extra choice selected stock embrac- 

 ing all the most beautiful and distinct 

 shades of color, varying from white 

 .'end green to pink and rich crimson. 

 Pkt. 25 cts. 



