tender parts. Use a deep enough
kettle so the asparagus will be completely covered when laid
lengthwise. After the blanching, cold-dip the asparagus.

Wash the beets. Leave two inches of the top and all the tail on the
beets while blanching. Blanch for five minutes, then cold-dip. Next
scrape off the skin, top and tail. The tops can be put right into the
soup too. Any surplus tops can be steamed with the spinach and can be
treated similarly.

Blanch corn on the cob five minutes. Cold-dip. Cut the corn from the
cob, cutting from tip to butt end. Add the corn to the other
vegetables. Add no water. Pack the mixed vegetables into clean glass
jars; add one level teaspoonful of salt to every jar; partially seal;
cook one hour and a half in wash-boiler or other homemade outfit. At
the end of that period remove jars from canner, seal tight, and the
work is done.

Of course you are interested in the cost of this soup. Most of the
ingredients came right from our garden. We had to buy the okra and the
red peppers, but I figured everything just as if I had to buy it from
the market; and on this basis, the cost of our soup would have been
only seven and a half cents a can. We canned it in tin, using size
Number Two, which is the same as pint size in glass jars.

Another vegetable soup without stock, dried beans and peas being used,
is made as follows:

Soak six pounds of Lima beans and four pounds of dry peas over night.
Boil each thirty minutes. Blanch sixteen pounds of carrots, six pounds
of cabbage, three pounds of celery, six pounds of turnips, four pounds
of okra, one pound of onions, and four pounds of parsley for three
minutes and dip in cold water quickly. Prepare the vegetables and chop
into small cubes. Chop the onions and celery extra fine. Mix all of
them thoroughly and season to taste. Pack in glass jars or tin cans.
Fill with boiling water. Partially seal glass jars. Cap and tip tin
cans. Process ninety minutes if using hot-water-bath outfit or
condensed-steam outfit; sixty minutes if using water-seal outfit or
five-pound steam-pressure outfit; forty-five minutes if using pressure
cooker.

In many homes cream of tomato soup is the favorite. To make this soup
the housewife uses a tomato pulp and combines it with milk and
seasonings. You can can a large number of jars of this pulp and have
it ready for the cream soup. To make and can this pulp follow these
directions:

Tomato Pulp. Place the tomatoes in a wire