Burpees TAMPALA 

What these authorities think of it 
A. R. JUNGINGER, Editor 
Market Growers Journal, Louisville, Ky. 
The box of Tampala which you shipped me arrived in 
excellent condition. The ‘‘greens’’ were distributed to some 
of the office staff and all reported they enjoyed them im- 
mensely. Some expressed the belief it tasted similar to 
mustard greens while others thought it tasted like an excel- 
lent spinach. My opinion is that it surpasses spinach both 
in flavor and quality. 
F. R. KILNner, Editor 
Florists Review, Chicago, III. 
Once in a long while something new comes along which 
really rings the bell. Tampala was cooked and eaten by the 
family and can be recommended as something easy to grow, 
delicate in flavor throughout the summer and as productive 
in hot weather as in cool. 
T. A. WESTON, Associate Editor 
The Florists Exchange, New York 
Tampala is the best new vegetable in many a year. A 
short row trial in my home garden has convinced us that 
spinach can be eliminated, except perhaps as an early crop. 
Tampala is even better than spinach as it is never gritty; 
leaves need only five minutes cooking in a little water; it 
has not the strong, and, by many, disliked flavor of spinach; 
it cooks a rich, dark green and, above all, it can be drained 
or squeezed dry, thus being more attractive looking. 
A ten-foot row of Tampala sown the latter end of May 
has given us many pickings and the plants still are going 
strong (Aug. 22, 1943). My wife and I think highly of it. 
Friends to whom we have given Tampala say it is superior 
to spinach at its best. 
lempiling Ways to Use Burpees lampala 

CHEESE TAMPALA SOUFFLE 
1 tsp. chopped onion %cup milk 1% cup grated cheese 
2 thlisp. fat 34 tsp. salt 3 eggs, separated 
2 tblsp. flour 1% tsp. pepper 1 cup chopped, 
cooked Tampala 
Sauté onion in fat until slightly yellow. Stir in flour and 
gradually add milk. Cook, stirring constantly, until thick- 
ened. 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 in a pan of hot water. Bake ina 
moderate oven, 350° F., for about 50 minutes. Makes 4 
servings. 
TAMPALA RING 
4 cups cooked Tampala 4tblsp. butter or bacon drippings 
34 tsp. salt 3 cups cooked carrots and celery 
Drain Tampala thoroughly. Chop fine and season with 
butter and salt. Press firmly into greased ring mold and 
piace 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. 
Recipes developed and tested by Miss Alvina Iverson, 
Director, The Country Gentleman Kitchen. 

TAMPALA WITH HOT BACON DRESSING 
6 strips bacon 1 tsp. salt 1 tblsp. lemon juice 
ly cup sugar ly cup water 4 tblsp. bacon fat 
2 tblisp. flour 14 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 thor- 
oughly. 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 
underliners 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. 
ne ee ee ee ne ener ra! 
WHOLESALE PRICES FOR MARKET GROWERS AND FLORISTS 5 
