BENS hy | 

In 1938, from f 
Western China, eae sue 
border of Tibet, Reverend 
Carter D. Holton, a mis- 
sionary, sent us a few 
seeds of a new vegetable 
aa ya them a letter 
at read in part: “ 
aR Aaa pleasure in the ee hise Ree 
Bee Sen : new vegetable. It is widely used 
pe peop e living in this province. The youn 
nee pen as lettuce and the Bais fe 
Begted ol: eir tough outer skin and the ee 
“aM ne ee or cooked. It is truly delicious 
Piet at all its own, perhaps slightly sugge t- 
of celery but different and milder Bee 
After havin 
g grown Celtuce for th 
es part our F ordhook and Renita. a 
ee n it prepared in many ways, we wh Te 
y agree as to its delicacy and flavor io 

cE AU GRATIN WITH CHEESE 
Grated cheese 
Bread crumbs 
CELTU 
1 cup Celtuce cut in inch slices 
1 cup light cream sauce 
Salt and pepper 
Remove leaves and outer layers of skin fr 
Templing Ways to Use Burpees Coblac 
Burpee’s Celtu 
eee ce belongs to th i 
pu Bae es different in its Pires 
mea) og Tease may be eaten as a salad Bi 
maces bs its central stem or stalk. _ Ss 
Peal ci cee stalks are to be eaten raw 
end Aieios eae ees: the outer kit 
o where 
} B oe tender. As a raw ee ee t 
Wises chill and soa ce lengthsand split fae eth: 
with es erate would celery or carrots, 
_ Cooked Celtuce stalks | 
et s are pale g 
Fieapr a Reatanice, and Rae a De neeiild 
Hevoe. 8 secative of celery, lettuce, aspara 
nae a a0 : ini and summer squash. Perce are 
ee BYE use Celtuce; below we give a oy 
de poe originated and tested in the 
eet Ours eeman kitchen by Mrs. ere 
per pets axe o prepare Celtuce will suggest 
: as so many possibilities. E 
om the Celtuce, using 
Cut it into inch slices and 
only the tender light green interior. : : ‘ 
boil in a small amount of water. Put into baking dish, cover 
kle top with bread crumbs and 
with sauce, season to taste. Sprin 
cheese and brown under broiler. 
CELTUCE VINAIGRETTE 
Wash and peel Celtuce stalks. 
long and coo § 
dressing, W 
1 teaspoon salt 
1% teaspoon pepper 
Dash of cayenne pepper 
2 tablespoons vinegar 
6 tablespoons salad oil 
Mix salt, pepper, vinegar 
other ingredients as 
vinaigrette 
GREEN SALAD 
2 cups young Celtuce leaves wy 
and stems 
1 pimiento, canned gon vinegar to taste 
2 tablespoons cucumber relish 
pieces and slice stalks of Celtuce 
onion, chopped 
Cut leaves into smaller 
Toss all ingredients together an 
Roquefort cheese to dressing. 
Cut into strips about 4 inches 
k in salted water until tender. Chill and serve with 
hich is made as follows: 
1 teaspoon minced gherkins 
1 teaspoon minced capers 
14 teaspoon minced parsley 
4 teaspoon minced shallot 
1 teaspoon prepared mustar 
and oil and beat well. Then add the 
listed above. 
¥ 
French dressing and Tarra- 
thinly. 
d serve. For variety, add grate 
290 Burpee’s Celtuce is i 
Enea cae ie a eee in the home garden and is well ad 
Sere apeeawens | hagmete cit. sette of light green leaves which may be u We eee 
et aa ey pe, ie the central stem or stalk is usable and ee ee 
Rat amet ete See eet greenish white and tough but the pr : ee scticnre 
sowings at intervals of a week or t oe eer a es Seed. af BOR a8 gT Ua SamaD 0 th Bring Sacctectos 
BG ee eer ieee sa oly Beet te in the spring. Succession 
ly. uce—it is new, it is good, it is 
interesti it i 
esting and it is healthful; the best new vegetable for 1942 
or ; 

C ; 
opyright, 1941, W. Atlee Burpee Co., Philadelphia. Pa 
Pkt. 15¢; 14 oz. 35¢; 1% oz. 65¢; oz. $1.25. 
Printed in U. S. A. 
