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VEGETABLES—WHY NOT? A well planned vegetable garden will provide pleas- 
ure for every member of the family. The most modern methods of handling com- 
mercially grown garden produce can not put vegetables on your table that will match 
Compost your lawn clippings, 
vegetable tops and peelings, dry 
leaves and other vegetable matter 
for a rich source of humus and 
plant food. 
Make a pit or bin and throw the 
compost material into it, add a 
sprinkling of packaged compost 
maker and 2 inches of soil to each 
foot of vegetable matter. Repeat 
until pile is 3 or 4 feet deep. Keep 
moist to promote bacterial action. 
In about 6 months the compost 
will be ready to use. Spread it on 
the garden as you would barnyard 
manure. Used with peat moss and 
commercial fertilizer, compost is 
a really important aid to good 
gardening. 
A little planning saves time and labor 
A well-planted garden is not the result 
of on-the-spur-of-the-moment planting. A 
sketchy outline is sufficient to indicate 
where you want your vegetables, where 
your low-growing, where your tall-grow- 
ing flowers. The result of planning will 
be a thought-out garden with year-round 
flowers in bloom. 
the freshly gathered home grown product for eating quality. 
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Use only the finest vegetables 
obtainable. 
2. Prepare and freeze vegetables 
as quickly as possible to pre- 
serve the vitamins, texture and 
flavor. 
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 vegetables 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. AIl- 
low 1 to 1% inches space for 
expansion in freezing. 
6.»Place in quick freeze immedi- 
ately after packing. 
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 34% 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 3 to 5 
minutes. 
Corn on 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 
38 minutes. Cut from cob, pack 
dry and seal tightly. 
Peas. Shell and immediately scald 
for 1 to 14% minutes. 
Spinach. Blanch 1 to 2 minutes, 
a small quantity at a time. 
Avoid cooking. Stir gently while 
in the boiling water to prevent 
Asparagus. Wash and cut into sticking together. 
desired lengths, blanch 2 to 3 Zucchini. Use young tender 
minutes. squash. Wash, remove blossom 
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. 
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ends, slice in sections 1 inch 
thick, scald 11% 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. 
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WE CARRY ALL AVAILABLE GARDEN ACCESSORIES 
