Burpees TAMPALA 
1375 Burpee’s Tampala (7am-pdal’-a) isa delicious 
green vegetable, the leaves of which are cooked, pre- 
pared and served like spinach but is better than spinach 
in many important respects. 
Tampala is so different in flavor to other vegetables 
used as ‘‘greens’’ that it is difficult to compare it to any 
of them. It retains its tenderness for a longer time, has 
a consistency and flavor all its own, less irony and less 
puckery than spinach, more flavor, more body, and 
more food value than either spinach or chard—a pleas- 
ing change from all other ‘‘greens.’’ It does well in hot 
weather and will keep on producing all summer. 
Templing Weys to Use Burpees Iampala 


& 
A SOUFFLE 
% cup milk 
CHEESE TAMPAL 
1 tsp. chopped onion 
2 tblsp. fat 34 tsp. salt 
2 tblsp. flour 1% tsp. pepper 
Sauté onion in fat until slightly yellow. Stir in flour and 
gradually add milk. Cook, stirring constantly, until thickened. 
Add cheese and seasonings. Place over hot water in double 
boiler; stir until cheese melts. Beat the egg yolks thoroughly 
and add with Tampala to cheese sauce, then fold in stiffly beaten 
egg whites. Turn the souffle into a greased casserole and set 
ina pan of hot water. Bake in a moderate oven, 350° F., for about 
50 minutes. Makes 4 servings. 
1% cup grated cheese 
3 eggs, separated 
1 cup chopped, cooked Tampala 
Tampala leaves are so tender that they require only 
five minutes to cook, with only the water that clings 
to the leaves when washed. Branches 4 to 5 in. in 
length may be quickly gathered instead of picking 
individual leaves. These young stem tips and leaves 
may be cooked together; the larger stems, up to the 
size of one’s little finger, may be separated from the 
leaves and cooked separately for 8 or 10 minutes as you 
would cook asparagus. The stems have a taste sugges- 
tive of artichokes. Young leaves, cut finely, make a 
refreshing salad. There are many ways to use Tampala; 
below are four recipes we think you will like. 

TAMPALA RING 
4 cups cooked Tampala 
34 tsp. salt 
Drain Tampala thoroughly. Chop fine and season with butter 
and salt. Press firmly into greased ring mold and place in slow 
oven, 250° F., for 20 minutes. Unmold ring onto chop plate. 
Fill center with buttered vegetables; garnish with bacon curls 
and mushrooms, Creamed chicken, meat or eggs may be used 
in place of the vegetables if desired. 
4 tblsp. butter or bacon drippings 
3 cups cooked carrots and celery 
Recipes developed and tested by Miss Alvina Iverson, 
Director, The Country Gentleman Kitchen, a 

TAMPALA WITH HOT BACON DRESSING 
6 strips bacon 1 tsp. salt 1 tblsp. lemon juice 
14 cup sugar 14 cup water 4 tblsp. bacon fat 
2 tblsp. flour Vy cup vinegar 
Fry bacon until crisp, drain fat and measure 4 cup. Mix dry 
ingredients, add to liquids and bacon fat, Cook in top of double 
boiler seven minutes until smooth. Add half of crisp bacon to 
dressing. 
Put fresh cleaned, cut Tampala (about one pound) into large 
kettle and toss lightly with hot bacon dressing over fire four or 
five times. Serve at once, using rest of bacon as a garnish. 
TAMPALA SALAD 
Select tender leaves from Tampala stalk and wash thoroughly. 
Roll into firm bunch and cut with a sharp knife into very thin 
shreds. Also cut two medium sized onions into thin rings. Toss 
onions and Tampala together lightly with French dressing, also 
salt and pepper. Garnish with onion rings or sieved egg yolk. 
Tampala leaves or shredded Tampala, both make nice under- 
liners for molded or tart salads. Tampala won great favor in 
our kitchen. 
Recipes developed and tested by Miss Miriam Williams, 
Associate Editor, Farm Journal and Farmer’s Wife. 

Tampala has an unusually long period of usefulness; it will 
not bolt or go to seed during hot weather. One sowing usually 
produces enough “‘greens’’ for the season. However, for a con- 
tinuous supply of the most tender leaves, several successive 
sowings may be made 10 days or 2 weeks apart. Entire plants 
when they become 5 or 6 in. high make the most delicious 
greens, raw or cooked. 
Tampala is easy to grow. Sow seed outdoors the same time 
you plant beans, or any time after the ground becomes warm. 
Tampala is ready to eat in from six to eight weeks after sowing 
the seed. Where plants are grown singly, 2 ft. apart, they make 
a large, round plant 1!/) ft. and more across and 2 ft. high; use 
the 4 or 5 inch tips of each branch and repeated cuttings may be 
made as new leaves and stems grow. 
ized vege- 
the people 
Tampala is rot a new creation, but a newly reco 
table here. It has been enjoyed by the Chinese an 
of India for centuries. 
Several years ago Rev. Earnest L. Lutz, a retired missionary, 
brought seed of this vegetable with him from Chungking, China, 
and gave some to David Burpee so that he might produce it in 
such quantities as to supply gardeners everywhere. ; 
In China, the plant is known by several names, but thesenames 
are difficult to pronounce and not suitable for use in English 
or Spanish speaking countries. Therefore we have chosen the 
name ‘‘Tampala,’”’ by which it is known in India. Tampala is 
a horticultural variety of Amaranthus gangeticus L. We feel 
sure you will like it wherever you live. ‘ 
1375 Burpee’s Tampala—Pkt. 15¢; 2 pkts. 25¢; 1% oz. 60¢; 14 oz. $1.00; oz. $3.50. 
