spoon of it to your mouth.

If you are debating whether this jar or that jar of soup or vegetables
is spoiled, do not _taste_ the contents of the jar. _Smell_ it.
Tasting might poison you if you happened on the botulinus bacteria,
which is so rare it need alarm no one; whereas smelling is perfectly
safe.

TIME-TABLE FOR SOUPS

GRAY SOUP WITHOUT STOCK

NUMBER OF
INGREDIENTS MINUTES OTHER PREPARATION
TO BLANCH

1 Peck ripe tomatoes Scald 11/2 Remove core and stem end.
1 Head cabbage 5}
1 Dozen carrots 5}
1 White turnip 5} Cut into cubes after blanching
2 Pounds string beans 5}
1 Pound okra 5}
3 Red peppers 5}

1 Peck spinach Steam 15 minutes or until
thoroughly wilted.
2 Pounds asparagus 4 Cut into small pieces after
blanching.
6 Small beets 5 Cut into slices after blanching.
6 Ears sweet corn 5 Cut from cob after blanching.
Salt

NUMBER OF MINUTES TO STERILIZE

In boiling water or homemade outfit, 212 degrees Fahrenheit, 90.
In condensed steam outfit, 90.
In water-seal outfit, 214 degrees Fahrenheit, 60.
In steam-pressure outfit, 5 pounds, 60.
In pressure-cooker outfit, 10 to 15 pounds, 45.

VEGETABLE SOUP WITHOUT STOCK, USING DRY LEGUMES

6 Pounds dried Lima beans} { Soak over night, then boil
4 Pounds dried peas } { for one half hour.
16 Pounds carrots 3}
6 Pounds cabbage 3} Cut into small cubes after
3 Pounds celery 3} blanching.
6 Pounds turnips 3}
4 Pounds okra 3 Cut into slices after blanching.
1 Pound onions 3 Chop fine after blanching.
4 Pounds parsley 3 Cut into pieces after blanching.
Salt

NUMBER OF MINUTES TO STERILIZE

In boiling water or homemade outfit, 212 degrees Fahrenheit, 90.
In condensed steam outfit, 90.
In water-seal outfit, 214 degrees Fahrenheit, 60.
In steam-pressure outfit, 5 pounds, 60.
In pressure-cooker outfit, 10 to 15 pounds, 45.

SOUP STOCK (Foundation of All Stock Soups)