3. Soak stalks head down in salt 

 \ water (4 teaspoons salt to 1 gallon 



cold water) about half an hour. 

 ' This drives out green worms and 



tiny bugs. 



4. Cut broccoli lengthwise, into 

 uniform pieces, leaving the heads 

 about 1 !/ 2 inches across. This in- 

 sures uniform scalding and makes 

 attractive pieces for serving 



5. Steam scald by placing broc- 

 coli over rapidly boiling water. 

 Cover kettle and steam 5 minutes. 

 Keep the heat high. 



4 



7. Lift basket from cold water. 

 • Shake off all excess water pos- 

 sible, and let broccoli drain a few 

 * minutes. 



8. Pack broccoli so some heads 

 are at one end of box, some at the 

 other. This saves space. Fill box to 

 top. Broccoli packs loosely, so you 

 don't need to allow space for it 

 to expand. 



9. Heat-seal this cellophane-cov- 

 ered package on the outside with 

 a warm iron. After freezing, store 

 at 0° F. Handle this type of pack- 

 age carefully so you won't tear 

 the wrapper. 



