COMPLETE 
PRICE LIST OF VEGETABLES 
Listed and Described on Pages 24 to 32 
ASPARAGUS. Pkt. 10c; 0z. 25c. 
BEANS. 
Bush, Green Pod. Pkt. 15c; 1% lb. 25c; 
1 lb. 45c. 
Bush, Top Crop. Pkt. 15c; 1% lb. 35c; 
1 lb. 60c. 
Bush, Wax Pod. Pkt. 15c; % lb. 30c; 
1 lb. 55e. 
Pole, Kentucky Wonder Wax. Pkt. 
15¢c; Y Ib. 35c; 1 Ib. 60c. 
Pole, Oregon Giant. Pkt. 15c; 1% lb. 
35c; 1 Ib. 60c. 
All Other Beans. Pkt. 15c; 1% lb. 25c; 
1 lb. 45c. 
LIMA. Pkt. 15c; 1% Ib. 35c; 1 Ib. 60c. 
BEETS. Pkt. 10c; 1 oz. 25c. 
MANGEL (or Stock Beet). 
1% lb. 60c; % Ib. $1.60. 
BROCCOLI. Pkt. 10c. 
BRUSSELS SPROUTS. Pkt. 10c. 
pct ae Pkt. 10c; % oz. 20c; 1 oz. 
Cc. 
San iecmo: Pkt. 10c; 4% oz. 15c; 1 oz. 
c. 
CAULIFLOWER. 
Ideal. Pkt. 25c. 
All Other Cauliflower. Pkt. 15c. 
CELERY. Pkt. l5c. 
CHICKORY. Pkt. 10c. 
CORN. 
1 oz. 25c; 
Hybrid. Pkt. 15¢; 1% lb. 30c; 1 Ib. 55c. 
lochief. Pkt. 15c; 14 lb. 35c; 1 Ib. 65c. 
Open Pollinated, Yellow. Pkt. 15c; 
YZ Ib. 20c; 1 Ib. 35c. 
CUCUMBER. Pkt. 10c; 1 oz. 25c; %4 
lb. 75c. 
EGGPLANT. Pkt. 10c; 1 oz. 65c. 
ENDIVE. Pkt. 10c; 1 0z. 25c; 4 oz. 75c. 
KALE. Pkt. 10c; 1 0z. 25c; 4 lb. 75c. 
KOHL RABI. Pkt. 10c; 1 oz. 50c. 
LEEK. Pkt. 10c; 1 oz. $1.00. 
LETTUCE. 
Head. Great Lakes. Pkt. 10c; 1 oz. 
50c. 
All Other Head Lettuce. Pkt. 10c; 1 
oz. 40c; %4 Ib. $1.20. 
Leaf, Oak Leaf. Pkt. 15c; 1 0z. 50c. 
All Other Leaf Lettuce. Pkt. 10c; 1 
oz. 30c; %4 Ib. 90c. 
MUSKMELON. Pkt. 10c; 1 oz. 25c; 4 
lb. 75e. : 
Granite State Canteloupe. Pkt. 25c. 
All Other Melons. Pkt. 10c; 1 02z. 
25¢e; % Ib. 75c. 
MUSTARD. Pkt. 10c; 1 0z. 25c. 
OKRA or GUMBO. Pkt. 10c; 1 0z. 25c. 
ONIONS. Pkt. 10c; 1 oz. 75c. 
PARSLEY. Pkt. 10c; 1 oz. 25c. 
PARSNIP. Pkt. 10c; 1 0z. 25c. 
PEAS. Pkt. 15c; % lb. 20c; 1 Ib. 35c. 
PEPPER. Pkt. 10c; 1 oz. 75c. 
PUMPKIN. Pkt. 10c; 1 0z. 25c. 
RADISH. Pkt. 10c; 1 0z. 25c; 14 lb. 75c. 
RUTABAGA. Pkt. 10c; 1 oz. 25c; %4 
Ib. 75c. 
SALSIFY, Vegetable Oyster. Pkt. 10c; 
1 oz. 50c. 
SPINACH. Pkt. 10c; 1 oz. 25c. 
SQUASH. 
Caserta. Pkt. 15c. 
Butternut. Pkt. 15c. 
All Other Squash. Pkt. 10c; 1 oz. 25c; 
4 oz. 75c; 1 Ib. $2.00. 
SWISS CHARD. Pkt. 10c; 1 oz. 25c. 
TOMATO. 
Yellow Pear. Pkt. 10c; 1 oz. $1.00. 
Red Plum. Pkt. 10c; 1 oz. $1.00. 
Ground Cherry or Husk Tomato. 
Pkt. 10c; 1 oz. $1.00. 
All Other Tomatoes. Pkt. 10c; 1 oz. 
70c; 4 oz. $2.00. 
TURNIP. Pkt. 10c; 1 0z. 25c; % lb. 75c. 
WATERMELONS. 
New Hampshire Midget Watermelon. 
Pkt. 25c. 
All Other Watermelons. Pkt. 10c; 1 
oz. 25c; 14 lb. 75c. 
PREPARING VEGETABLES for FREEZING 
1. Use only the finest vegetables ob- 
tainable. 
2. Prepare and freeze vegetables as 
quickly as possible to preserve the 
vitamins, texture and flavor. 
6. Place in quick freeze immediately 
after packing. 
Asparagus. Wash and cut into desired 
lengths, blanch 2 to 3 minutes. 
Green Lima Beans. 
1 to 1% minutes. 
Shell and scald 
A 
ASPARAGUS 
1 oz. to 100 ft. 
Sow in spring, 15 to 20 seeds to the 
foot. Cover 2 inches. Transplant to 
permanent beds the next spring. 
Mary Washington. The most extensively 
grown variety. Large green spears with 
tight, purple-tinted tips, of fine quality. 
Heavily productive and very uniform. 
(Fz.) 
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 cook- 
ing. 
Whole Kernel Corn. Husk, trim and 
wash. Scald on the cob 2 to 3 min- 
3. Scald vegetables by placing in col- 
ander, strainer or similar container 
and immerse in rapidly boiling 
water. Use only small quantities 
utes. Cut from cob, pack dry and 
Green Beans. Wash, stem and string. seal tightly. 
Scald whole beans 5 to 6 minutes, 
so water will come to boil within cut beans 2 to 3 minutes, French cut 
half a minute after vegetables are beans, 1 to 2 minutes. 
added. Count only the time that > 
the water is boiling. Drain quickly. Brussels Sprouts. Soak in salt brine 
or cold water 15 minutes. Scald 3 to 
4 minutes. 
Peas. Shell and immediately scald for 
1 to 14%2 minutes. 
Spinach. Blanch 1 to 2 minutes, a small 
quantity at a time. Avoid cooking. 
Lake : Stir gently while in the boiling water 
4. Cool by immersing immediately in to prevent sticking together. 
cold water, preferably ice water. 
When vegetables are thoroughly 
cooled remove and drain. 
Zucchini. Use young tender squash. 
Wash, remove blossom ends, slice 
in sections 1 inch thick, scald 1% to 
2 minutes. 
Cauliflower. Break into flowerets, 
soak 5 minutes in brine, scald 2% 
to 34% minutes in brine. 
5. Pack in suitable airtight containers 
such as waxed cardboard cartons, 
tempered glass jars or lacquered 
tin cans. Allow 1 to 1% inches 
Carrots. Wash and dice or slice. Small 
Note: In each case in th irec- 
carrots may be left whole. Scald e above direc 
tions it is understood that scalding is 
ht i diced or sliced carrots 2 to 3 min- to be followed by draining, chilling, 
space for expansion in freezing. utes, whole ones 3 to 5 minutes. packing and quick-freezing. 
i a eee ee 
24 PRICES MAY CHANGE, SOME SEED WILL BE SCARCE, ORDER EARLY 
