
Preparing Vegetables 
for Freezing 
Fz indicates varieties suitable for 
freezing. 
1. Use only the finest vegetables 
obtainable. 
2. Prepare and freeze vegetables 
as quickly as possible to pre- 
serve the vitamins, texture and 
tlavor. 
3. Scald vegetables by placing in 
colander, strainer or similar con- 
tainer and immerse in rapidly 
boiling water. Use only small 
quantities so water will come 
to boil within half a minute 
after vegetables are added. 
Count only the time that the 
water is boiling. Drain quickly. 
4. Cool by immersing immediately 
in cold water, preferably ice 
water. When vegeiables are 
thoroughly cooled remove and 
drain. 
5. Pack in suitable airtight con- 
tainers such as waxed card- 
board cartons, tempered glass 
jars or lacquered tin cans. Al- 
low 1 to 1% inches space for 
expansion in freez ng. 
6. Place in quick freeze immedi- 
ately after packing. 
Asparagus. Wash and cut into 
desired lengths, blanch 2 to 3 
minutes. 
Green Lima Beans. Shell and scald 
1 to 1% minutes. 
Green Beans. Wash, stem and 
string. Scald whole beans 5 to 6 
minutes, cut beans 2 to 3 min- 
utes, French cut beans, 1 to 2 
minutes. 
Brussels Sprouts. Soak in salt 
brine or cold water 15 minutes. 
Scald 3 to 4 minutes. 
Cauliflower. Break into flowerets, 
soak 5 minutes in brine, scald 
2% to 3% minutes in brine. 
Carrots. Wash and dice or slice. 
Small carrots may be left whole. 
Scald diced or sliced carrots 2 
to 3 minutes, whole ones 8 to 5 
minutes. 
Corn en the Cob. Husk, trim and 
wash. Scald, a few ears at a 
time, for 1 to 2 minutes. Chill 
thoroughly in ice water, drain 
and wrap each ear in parchment 
paper or moisture proof locker 
paper. THAW before cooking. 
Whole Kernel Corn. Husk, trim 
and wash. Scald on the cob 2 to 
3 minutes. Cut from cob, pack 
dry and seal tightly. 
Peas. Shell and immediately scald 
for 1 to 1% minutes. 
Spinach. Bianch 1 to 2 minutes, 
a small quantity at a time. 
Avoid cooking. Stir gently while 
in the boiling water to prevent 
sticking together. 
Zucchini. Use young tender 
squash. Wash, remove blossom 
ends, slice in sections 1 inch 
thick, scald 14% to 2 minutes. 
Note: In each case in the above 
directions it is understood that 
scalding is to be followed by drain- 
ing, chilling, packing and quick- 
freezing. 

CELERIAC 
1% oz. to 100 ft., 4 oz. per acre. 
Give the same culture as ceiery, but 
do not earth up. Pkt. 10c. 
Large Smooth Prague. An improved va- 
riety of turnip-rooted celery producing 
large tubers of nearly globular shape 
and comparatively smooth surface. 



















































CORN, MARCROSS 
CELERY 
Y% oz. to 100 ft., 4 oz. per acre. 
Sow from February to May, trans- 
planting in June to rows 3 feet apart. 
One ounce of seed will produce 5000 
_ plants. Pkt. 15c. 
Golden Utah. A light yellow-green se- 
lection of the original ‘‘Utah’’. Has su- 
perb quality and size of original, plus 
easier bleaching quality. 
Utah Jumbo Winter. A remarkable late 
celery of the finest quality. Plant sturdy, 
compact and solid. Very free from 
strings. Light green in color; nutty 
flavor. 
CHICORY 
1 oz. to 100 ft., 4 to 5 Ibs. per acre. 
Sow chicory when weather becomes 
warm and settled. Sow in rows at least 24 
inches apart and thin to 3 inches between . 
plants. Pkt. 10c. 
Witloof or French Endive. Seed sown 
in spring produces long, thick roots by 
November. To force for use, dig roots in 
fall and trim the leaves off an inch above 
the crown. Trench in a warm, dark 
place, covered with 6 or 8 inches of soil 
and a top layer of fresh manure. A 
handsome, compact cluster of blanched 
leaves resembling Endive is the result. 
They are tender and have a rich, mildly 
acrid flavor. 
Large-rooted Magdeburg. Roots 12 to 
14 inches long, 2 inches in diameter at 
top; tapered. The dried roots are often 
roasted and mixed with ground coffee. 


CORN 
Sweet corn, 8 oz. to 100 ft., 10 to 14 Ibs. 
per acre. 
Plant in rich, warm soil, in hills, 2 to 3 
feet apart, in rows 3 feet apart for early 
kinds and 4: feet apart for late sorts. 
Make first sowing about the middle of 
May and continue fortnightly up to about 
the middle of July. Corn should be 
planted in blocks of at least 4 rows. 
Hybrid 
Pkt. 10c; 1% Ib. 30e; Ib. 50c. 
Listed in order of ripening. 
Spancross. (73 days.) Very early. Well 
filled 6-inch ears of a medium yellow. 
Good quality. Plants grow 4 to 5 ft. tall. 
Marcross. (76 days.) Stalks short but 
sturdy, highly resistant to bacterial wilt. 
Ears long, plump, abruptly tapered at 
tips; 10-14 rowed, with light cream-yellow 
medium-broad kernels of good quality. 
Carmelcross. 79 days. Large, 8-inch 
ears, well filled with medium-yellow 
kernels. Good flavor and quality. Early. 
Plants 4% to 5 ft. high. 
Golden Cross Bantam. (88 days.) Very 
uniform in habit of growth, size, and 
maturity. The ears measure 8 inches 
long and they are closely set with 14 
rows of light yellow grains filled with 
delicious sweet pulp. Bears two ears per 
plant. (Fz.) 
CORN, GOLDEN CROSS BANTAM 

22 GREENS ARE HEALTHFUL TO EAT, EASY TO GROW, PLANT IN SUCCESSION 

