| 60 |40, at
Wash and string. | | (2 hr)| (2 hr)|1-1/2 | (1 hr)|10 lbs.
| | | | hr | |
CABBAGE Use small | 5 to 10 | 120 | 120 | 90 | 60 |40, at
solid heads of | | (2 hr)| (2 hr)|1-1/2 | (1 hr)|10 lbs.
cabbage. | | | | hr | |
| | | | | |
CAULIFLOWER Use | 3 | 60 | 60 | 40 | 30 |20, at
flowered portion of| | (1 hr)| (1 hr)| | |15 lbs.
cauliflower. | | | | | |
| | | | | |
BRUSSELS SPROUTS | 5 to 10 | 120 | 120 | 90 | 60 |40, at
Cut into sections | | (2 hr)| (2 hr)|1-1/2 | (1 hr)|10 lbs.
and remove core. | | | | hr | |
| | | | | |
PEAS | 5 to 10 | 180 | 180 | 120 | 60 |40, at
Shell and wash. Add| | (3 hr)| (3 hr)| (2 hr)| (1 hr)|10 to
1 teaspoonful of | | | | | |15 lbs.
salt and 1 tea- | | | | | |
spoonful of sugar | | | | | |
toevery quart. | | | | | |
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Class 4--Roots and Tuber Vegetables
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CARROTS, PARSNIPS, | 5 | 90 | 90 | 80 | 60 |40, at
SALSIFY | |1-1/2 |1-1/2 | (1-1/3| (1 hr)|10 lbs.
Remove skin by | | hr | hr | hr) | |
scraping after | | | | | |
blanching and cold | | | | | |
dipping. | | | | | |
| | | | | |
BEETS | 5 | 90 | 90 | 80 | 60 |40, at
To retain the color| |1-1/2 |1-1/2 | (1-1/3| (1 hr)|10 lbs.
of beets leave 3 or| | hr | hr | hr) | |
4 inches of the | | | | | |
stem and all the | | | | |