16 
D. M. FERRY & CO'S DESCRIPTIVE CATALOGUE. 
KALE 
Extensively grown, especially in the south, for the 
leaves, which are used as greens. It is as easily 
grown as cabbage, and by many considered decidedly 
superior in flavor. 
Kale with Bacon 
Cut away the outer and decayed leaves, and the 
stalks, wash with care and drain. Cook in boiling 
water, slightly salted, until tender (about thirty min¬ 
utes). Drain thoroughly, chop fine and serve with 
white sauce (page 18). Garnish with thin strips of 
bacon, fried brown, and white of hard boiled egg cut 
in rings; the yolk may be grated and sprinkled over 
the top. To vary the flavor substitute bacon drip¬ 
pings for butter, in the white sauce. 
KOHL RABI 
The edible part is the turnip shaped bulb formed 
above ground. It is tender and of excellent quality 
when used before fully grown, combining somewhat 
the flavors of cabbage and turnip. The bulbs are 
most desirable for use whe~ about the size of an egg. 
Fried Kohl Rabi 
Parboil for half an hour, cut in half and fry in 
melted butter fifteen or t wenty minutes. Serve over 
them the butter in which they were cooked, and 
dredge with salt and pepper. The time required to 
cook kohl rabi depends largely upon the age at which 
it is used. 
Kohl Rabi Au Gratin 
Slice kohl rabi, boil twenty minutes, or until nearly 
tender, and arrange layers in a baking dish with white 
sauce (page 18). Season each layer with pepper and 
salt, sprinkle the top with grated cheese and buttered 
crumbs (1 tablespoon butter to 1 cup crumbs) and 
bake twenty minutes in moderate oven. 
LETTUCE 
Every garden, regardless of size, should contain a 
liberal planting of this popular vegetable. 
Although most extensively used as a salad plant it 
will also be found desirable as a cooked vegetable; the 
coarse outside leaves may be shredded and used in 
soups. 
Stewed Lettuce 
Trim away the outer leaves, wash carefully, and 
boil in plenty of salted water until tender. Drain and 
press out all water. Put into saucepan with pepper, 
salt and a little butter. Dredge lightly with flour 
and add three tablespoons of good gravy or one- 
quarter cup cream. Simmer gently for a quarter of 
an hour, stirring constantly. Add 1 dessertspoon of 
vinegar or lemon juice and serve hot. If cream is 
used omit lemon juice or vinegar. 
OKRA OR GUMBO 
Okra is extensively grown in the Southern States 
and has many excellent qualities which make it 
worthy of more general cultivation. Although 
known in some sections only through its use in gumbo 
soup, it may be cooked in many appetizing ways, 
either alone or combined with other vegetables or 
meats. 
Okra should always be cooked in agate, porcelain or 
earthenware, as vessels made of iron, copper or brass 
will discolor the pods and often make them unfit for 
use. 
Stewed Okra 
Cut the ends off the pods of young okra, boil for one 
hour in salted water, then drain and reheat in a 
sa.ucepan with some melted butter. Fry brown, 
keeping well stirred to prevent scorching; season well 
with salt and pepper, and when thoroughly heated 
serve. If desired a cup of tomato sauce may be added 
when starting to fry. 
Baked Okra 
Arrange alternate layers of sliced cooked okra and 
tomato in a well buttered baking dish, separating 
them with layers of boiled rice well seasoned with salt 
and pepper and dotted with butter. Cover the top 
with fine buttered bread crumbs (1 tablespoon butter 
to 1 cup crumbs) and brown in hot oven. 
4 qts. cold water 
1 onion chopped 
fine 
Salt and pepper 
Okra Soup 
2 lbs. chicken, or beef without 
fat or bone 
2 cups okra chopped fine 
% lb. butter 
Cut the beef or chicken into small pieces and season 
well with pepper and salt. Fry it in the soup kettle 
with the onion and butter until very brown. Then 
add the cold water and let it simmer for an hour and a 
half; add the okra, and let it cook slowly for about 
three hours longer. 
ONION 
The onion is one of the most generally used of all 
vegetables. It not only contains considerable nutri¬ 
ment and has valuable medicinal properties, but is 
most useful in counteracting the bad effects of sed¬ 
entary life. The disagreeable odor it imparts to the 
breath may be avoided in a great measure by thorough 
cooking, or by eating a few leaves of parsley. 
Small Onions in Cream 
Put small onions in a dish of cold water and remove 
skins while under water. They should then be put 
in rapidly boiling water, and this changed after the 
first five minutes of cooking, then put in fresh boiling 
salted water, and cook for from half an hour to forty 
minutes. Serve with white sauce. For onions 
au gratin, fill a buttered baking dish with creamed 
onions; cover with grated cheese and let heat in oven 
five or six minutes. 
Onion Souffle 
1 cup white sauce (page 18) 
% cup stale bread crumbs 
1 teaspoon chopped parsley 
V ]/2 cups cold boiled onions, chopped fine 
2 eggs (yolks and whites beaten separately) 
Add to white sauce the bread crumbs, parsley, 
onions and yolks of eggs, in order given. Mix thor¬ 
oughly and fold in with a fork the stiffly beaten whites. 
Put in buttered baking dish or individual ramekins, 
sprinkle with buttered crumbs and brown in oven. 
PARSNIP 
The value of the parsnip as a culinary vegetable is 
well known, and because of its excellent keeping 
qualities should be planted in every home garden, es¬ 
pecially where other vegetables are not procurable 
throughout the winter. 
Parsnip Fritters 
Wash and cook forty-five minutes in boiling salted 
water. Drain and plunge parsnips into cold water 
and the skins will slip off easily. Mash, season with 
butter, salt and pepper, and shape in small flat round 
cakes, roll in flour and fry in butter. 
