ven it to many friends, all of
whom have pronounced it excellent:

1 Peck ripe tomatoes
1 Head cabbage
1 Dozen carrots
1 White turnip
3 Pounds string beans
1 Pound okra
3 Red peppers
1 Peck spinach
2 Pounds asparagus
6 Small beets
6 Ears sweet corn

Scald the tomatoes by placing them in a wire basket and plunging them
into boiling water for one and a half minutes. Cold-dip them
immediately. After removing the core and stem end of the tomato, the
skin slips right off. Save all the tomato juice. Cut the tomatoes into
quarters. Put into a large pail or bucket with the juice. Blanch the
cabbage, carrots, turnip, string beans, okra and sweet red peppers
five minutes. Cold-dip. Of course you blanch and cold-dip each product
separately. Cut each vegetable after it is blanched and cold-dipped
into small cubes and add to the tomatoes.

Spinach must be carefully washed to remove all grit and sand. All
greens must be washed through several waters to cleanse them
thoroughly.

Instead of blanching the spinach in a kettle of boiling water, as we
do the other vegetables, we steam it by placing it in a colander over
boiling water or in a regulation steamer with tightly fitting cover,
such as is used for steaming suet puddings and brown bread. If you can
with a steam-pressure canner or a pressure cooker, then steam the
spinach there. If we boiled the spinach for fifteen or twenty minutes
we would lose a quantity of the mineral salts, the very thing we aim
to get into our systems when we eat spinach, dandelion greens, Swiss
chard and other greens. After the blanching or steaming comes the cold
dip.

There is something about blanching asparagus, either for soups or when
canned alone, that is worth knowing. Instead of blanching the whole
stalk of asparagus for the same length of time, we use a little
discretion, giving the tougher, harder ends a full four minutes'
blanching, but allowing the tender tip ends only two minutes. You are
possibly wondering how that is done.

Tie the asparagus stalks in bunches and put the bunches with all the
tips standing one way on a piece of cheesecloth. Tie the cloth or snap
rubber bands round it, and then stand the asparagus in boiling water
in an upright position for two minutes; next lay the asparagus
lengthwise in the blanching water for another two minutes, and you
have accomplished your purpose. You have given the tougher parts two
minutes' more blanching than the