Glenn Ford will tell you that even though he attended the Cordon Bleu school of cooking twice, he is no cook. ``I can make an excellent omelet though,'' admits the actor, somewhat sheepishly. But that is not to say that he doesn't have some decided - and very interesting - ideas about seasonings and such.
Many of these sprang from his love for vegetable gardening. About 15 years ago, he wrote a book on the subject, ``Glenn Ford RFD Beverly Hills.''
When Mr. Ford began the fruit and vegetable brigade on the acre-plus yard surrounding his 14-room house, he had in mind teaching his only son, Peter, to enjoy a balanced diet.
So long as ``Daddy'' grew it, Peter would try it. Soon he had over 100 kinds of fruit trees and a very complete vegetable garden, grown in planting beds of enriched topsoil held in place with redwood siding (his own invention). He grew grapes and berries too.
Today, Ford admits, his gardening interests tend more toward raising roses than vegetables. Travel and long stints of living abroad largely account for this.
Nevertheless, he still prefers fresh vegetables to frozen. (Canned are a definite ``no-no'' in his opinion.) ``They are so easy to grow,'' he insists, ``and even if you live in an apartment, you can get great tomatoes from plants grown in tubs.''
He is especially fond of fried tomatoes. Pick them while still a little green, slice, then sprinkle them with brown sugar, and fry, he recommends. Or you can dredge the slices in seasoned flour, fry two slices of bacon for each tomato, then fry the tomatoes in the bacon fat. Homemade cream gravy is poured over the tomato slices, which are garnished with the bacon and served with hot biscuits.
Corn on the cob, says Ford, should always be eaten within 20 minutes of being picked, before its natural sugar turns to starch. ``The taste is far superior to any other corn.'' He has also ``smeared corn on the cob with sour cream, wrapped it in foil, and roasted it.'' And cucumbers are another favorite with sour cream.