Burpee’s New Vegetable _~TAMPALA | 
BETTER THAN SPINACH — 

Young Tampala plants make the most delicious “greens” 
1377 Burpee’s Fordhook Tampala 
New for 1946. The darkest green-leaved selection of 
this newly recognized vegetable which has been ac- 
cepted.as a ‘“‘must’’ in every summer garden. Fully 
described on the opposite page. Pkt. 25¢; 2 pkts. 45¢; 
lf, oz. 60¢; 14 oz. $1.00; oz. $3.00 
Tenpling Weys to Use Tamysala 

CHEESE TAMPALA SOUFFLE 
1 tsp. chopped onion 1% cup milk 14 cup grated cheese 
2 tblsp. fat 34 tsp. salt 3 eggs, separated 
2 tblsp. flour 4 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 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 
souffé into a greased casserole and set in a pan of hot water. Bake 
in a moderate oven, 350 F., for about 50 minutes. Makes 4 servings. 

TAMPALA WITH HOT BACON DRESSING 
6 strips bacon 1 tsp. salt 
14 cup sugar 1 cup water 
2 tblisp. flour 14 cup vinegar 
Fry bacon until crisp, drain fat and measure % 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. 
1 tblsp. lemon juice 
4 tblsp. bacon fat 

STANDS HOT WEATHER a 
1375 Burpee’s Tampala 
First offered by us in 1944 as a delicious green vege- 
table, the leaves of which are cooked, prepared and 
served like spinach but is better than spinach in many 
important respects. 
Tampala is so different in flavor from 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 tinny 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. 
Pkt. 15¢; 2 pkts. 25¢; 4yoz. 45¢; 
1, oz. 75¢; oz. $2.00 
1376 Burpee’s Red Tampala 
Our second selection offered in 1945 and equal in all 
respects to Burpee’s Tampala, listed above, but instead 
of the leaves being green they are variegated green and 
red, the red extending out along the veins of the dark 
green leaves whose underside also is red. When cooked, 
prepared, and served like spinach it is most delicious. 
Pkt. 25¢; 2 pkts. 45¢; 1% oz. 60¢; 
14 oz. $1.00; oz. $3.00 
TAMPALA RING 
4 cups cooked Tampala 4 tblsp. 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 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. : . 
Recipes developed and tested by Miss Alvina Iverson, i Sd 
Director, The Country Gentleman Kitchen. pase Aa 
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- 
nes for molded or tart salads. Tampala won great favor in our ; 
itchen. : acne 
Recipes developed and tested by Miss Miriam Williams, 
Associate Editor, Farm Journal and Farmer’s Wife. oa 

