Jerome B. Rice Seed Co., Growers of Choice Garden Seeds, Cambridge, N. Y 
PUMPKIN 
Culture — The common practice is to drop two or three seeds in every third or fourth hill 
in the cornfield, but if cultivated on a large scale the seed may be sown in hills 8 feet apart 
each way, 4 plants to each hill, and otherwise treated in the same manner as recommended for 
melons or cucumbers. 
One pound will plant 250 hills 
KENTUCKY FIELD OR LARGE CHEESE 
CONNECTICUT FIELD — Generally used 
in the North for planting in corn for stock 
feeding and also for making pies; fruit 
large, rather oblong in form, distinctly 
ribbed and reddish orange in color. 
CUSHAW. GOLDEN — Similar to White 
Cushaw except in color of shell. 
CUSHAW, STRIPED —Of the crookneck 
type with mottled green and white stripes; 
fruit weighs up to 15 lbs.; flesh yellow, 
very solid and fine grained. 
CUSHAW, WHITE — A popular crook¬ 
necked variety with a hard, creamy-white 
shell. 
JAPANESE PIE -Shaped somewhat like 
the Cushaws and grows to a large size; 
skin deep green with dark stripes; flesh 
deep yellow, of high quality. 
KENTUCKY FIELD, or LARGE CHEESE — Largely grown in the 
Central and Southern States for canning; fruits large, round and 
flattened, creamy buff in color; flesh yellow, very deep and of fine 
quality. 
KING OF THE MAMMOTHS, or POTIRON The giant among 
pumpkins; exhibition specimens have been grown to weigh 
250 pounds. 
SWEET OR SUGAR, or NEW ENGLAND PIE —A rather small 
variety, looking not unlike a miniature Connecticut Field; one 
of the very best for pies and growing in the home garden. Fruit 
round, flattened at the ends and slightly ribbed; both skin and 
flesh of deep orange yellow color. The flesh is exceedingly thick 
and of high quality. 
TENNESSEE SWEET POTATO Of medium size, nearly bell 
shaped, with neck slightly crooked; skin creamy white, some¬ 
times slightly striped green. 
SWEET, OR SUGAR 
TASTY DISHES FROM GARDEN VEGETABLES 
Spinach Loaf 
1 cup cooked rice 
1 cup ceJery stalks and leaves, 
chopped 
Mi pound pork sausage 
1 teaspoon salt and pepper to taste 
2 cups spinach 
1 medium onion 
1 egg 
Grated cheese 
Mix in order given and form into loaf, 
place in casserole and cover with cheese. 
Bake. Yield : six servings, Mi cup. Tem¬ 
perature, 400 deg. F. Time, 30 m inutes. 
Spring Salad 
Arrange tomato sections, sliced cucumber, 
sliced radish, strips of green pepper, green 
onions, and watercress, on lettuce. Serve 
with French dressing. 
Rice with Ham and Gravy 
Hot rice, broiled ham and gravy with but¬ 
tered green string beans is an appetizing, 
satisfying plate combination. 
Spanish Sauce 
2 tablespoons finely chopped lean 
raw ham or bacon 
2 tablespoons chopped celery 
2 tablespoons chopped carrot 
1 tablespoon chopped onion 
4 tablespoons butter or 
2 tablespoons if bacon is used 
4 tablespoons flour 
1 1/3 cups Brown Stock 
2/3 cup stewed tomatoes 
Cook ham or bacon and vegetables with 
butter until butter is well browned; add 
flour, stir. Then add stock and tomatoes; 
cook five minutes, and strain or not as 
desired. Yield : two cups. 
Vegetable Cups, with Rice 
Stuffing 
Green peppers, large onions, firm toma¬ 
toes, turnips or large carrots may be used 
as cups to hold mixture of rice, meat or 
fish and sauce. To prepare for stuffing: 
Wash and hollow out the peppers. Par¬ 
boil. The onions and carrots should be 
cooked whole then cut hollowed in cup 
shape. Tomatoes need no preliminary 
cooking. Cut off stem and hollow out. 
Season vegetable cups well before stuffing. 
Cover with buttered crumbs or grated 
cheese. These cups may be prepared and 
stored in refrigerator several hours until 
time to bake in oven fifteen minutes to 
heat thoroughly. 
Asparagus and Cauliflower with 
Rarebit Sauce 
2 tablespoons butter 
2 tablespoons flour 
M> cup evaporated milk diluted with 
M> cup water 
V 4 teaspoon salt 
% cup grated American cheese 
Few drops Worcestershire sauce 
Cayenne 
2 bunches cooked asparagus 
1 head cooked cauliflower 
Make a white sauce of butter, flour and 
milk. Add cheese, seasonings, stir until 
melted. Pour over cooked asparagus and 
cauliflower. Garnish with pimento strips. 
Garnish platter with cucumber and carrot 
cups filled with cooked peas. 
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