14 
D. M. FERRY & CO’S DESCRIPTIVE CATALOGUE. 
BEETS 
Garden beets are generally recognized as one of the 
best root vegetables, and in the form of sugar possess 
a high food value. 
The tops of most varieties, especially the Swiss 
Chard, make delicious greens. 
Boiled Beets 
Wash and pick off outer leaves. Place the heads in 
pan of boiling water, to which has been added a hand¬ 
ful of salt and a small piece of soda. Do not cover 
while cooking. Boil quickly until tender, which 
should take about 15 minutes. Drain off water, 
spread a little butter over them, pepper slightly and 
serve hot. 
CABBAGE 
Wash and cook whole in boiling water until soft, 
which will require from one to three hours. Drain 
and put in cold water, and the skin may be easily re¬ 
moved. Cut in slices or cubes, season with butter, 
salt and pepper or serve with white sauce. 
The length of time required to cook will depend on 
whether the roots are fresh, old beets requiring con¬ 
siderably more time. 
Beet Greens with Young Beets 
The beets usually used for greens are those that are 
pulled in thinning out the seed row, and are most de¬ 
sirable if roots have not reached 1 inch in diameter. 
Wash thoroughly and cook until tender in boiling 
salted water. Both tops and root are used; the 
flavor may be improved by the addition of a piece of 
bacon. Season with butter, salt and pepper. Serve 
with or without vinegar. 
Pickled Beets 
Cut cold boiled beets into cubes or slices and cover 
with vinegar, adding 1 teaspoon salt, dash of pepper 
and 1 tablespoon sugar to each half cup of vinegar 
used. If young beets, 1 A to 1 A inches in diameter 
are available, pickle whole. 
Cabbage is a desirable vegetable that may be had < 
at all times of the year. Its characteristic flavor and 
food value have made it one of the most extensively 
grown vegetables for home use. 
Boiled Cabbage 
Remove outer leaves, cut in quarters and remove 
part of core. Soak a few minutes in cold water to 
which has been added a teaspoon of vinegar or salt. 
This will draw out any insects that may be lodging 
under the leaves. Drain. Have sufficient boiling 
water to which has been added a tablespoon of salt 
and a small piece of soda. Let the cabbage boil 
quickly till tender, leaving the dish uncovered while 
cooking. This may be served in the following ways: 
1st, Seasoned with butter, salt and pepper. 
2nd, With white sauce (see page 18). 
3rd, Scalloped as per directions below. 
Scalloped Cabbage 
Cut one-half boiled cabbage in pieces; put in but¬ 
tered baking dish, sprinkle with salt and pepper, and 
mix well with A as much white sauce. Cover with 
buttered crumbs, and bake until crumbs are brown. 
Swiss Chard 
This kind of beet is grown exclusively for the num¬ 
erous, fleshy, tender leaves and leaf stalks, which are 
superior to those of other beets for use as greens. 
Later in the season the wax-like leaf stems are cooked 
like asparagus or are pickled. When properly pre¬ 
pared it will be found a most delicious vegetable. 
Plain Boiled Chard 
Wash and cut the stalks 1 inch wide; put in sauce¬ 
pan and cover with boiling water; boil 30 minutes, or 
until tender; drain; dust with salt, 1 teaspoon to the 
quart of chard; garnish with hard-boiled egg. Serve 
with either lemon juice or vinegar. May also be 
boiled with smoked bacon. 
Creamed Chard 
Strip the green from the ribs; boil the green alone; 
drain and cream same as spinach. 
Cut the ribs in 3-inch pieces; put in saucepan; 
cover with boiling water and boil 35 minutes, or until 
tender; drain; dust with salt; pile in center of shallow 
dish and pour the creamed green around. 
Garnish with 1 hard-boiled egg chopped fine. 
BRUSSELS SPROUTS 
This vegetable is used in the fall and early winter 
and by some considered more tender and delicious 
than any cabbage. The small, cabbage-like heads 
when properly prepared make a very tempting and 
nutritious side-dish. 
Cole Slaw 
Select a small, solid cabbage, remove outer leaves. 
Cut in quarters, and with a sharp knife slice as thin 
as possible. Soak until crisp in cold water, drain, dry 
between clean cloths and serve with cream dressing 
made as follows: 
1 teaspoon mustard 
1 teaspoon salt 
2 teaspoons flour 
A teaspoon powdered 
sugar 
A few grains cayenne 
1 teaspoon melted butter 
Yolk 1 egg 
A cup hot vinegar 
A cup thick cream 
Mix dry ingredients, add butter, egg and vinegar 
slowly. Cook over boiling water until mixture 
thickens; cool and add to heavy cream beaten until 
stiff. 
Hot Slaw 
Slice cabbage as for Cole Slaw, using one-half cab¬ 
bage. Heat in a dressing made of yolks of two eggs 
slightly beaten, one fourth cup of cold water, one 
tablespoon butter, one fourth cup hot vinegar, and one 
half teaspoon salt, stirred over hot water until 
thickened. 
CARROTS 
The carrot is one of the most wholesome of our 
S^rden vegetables, and is deserving of more general 
cultivation for table use. Whether used in soups, or 
stews, for garnishing, as a side dish alone, or in com¬ 
bination with peas or other vegetables, it is always at¬ 
tractive. Carrots should be merely washed and 
scraped (not peeled) before cooking, as the best 
flavor and brightest color are near the skin. 
