| | |
teaspoonful salt to| | | | | |
each quart.  Cook | | | | | |
(stir while cooking)| | | | | |
until the product | | | | | |
has assumed a | | | | | |
thickened or | | | | | |
pastelike mass. | | | | | |
| | | | | |
MUSHROOMS If small, | 5 | 90 | 90 | 80 | 50 |30, at
can them whole; if | |1-1/2 |1-1/2 |(1-1/3 | |10 lbs.
large they may be | | hr | hr | hr) | |
cut into sections. | | | | | |
| | | | | |
SWEET PEPPERS Use | .. | 90 | 90 | 75 | 60 |40, at
either green or red| |1-1/2 |1-1/2 |1-3/4 | (1 hr)|10 lbs.
peppers. | | ht | ht | hr | |
------------------------------------------------------------
------------- Class 3—­Pod Vegetables and Other Green Products ------------------------------------------------------------
------------- BEANS—­LIMA | 5 to 10 | 180 | 180 | 120 | 60 |40, at
Shell and wash. | | (3 hr)| (3 hr)| (2 hr)| (1 hr)|10 lbs.
| | | | | |
BEANS—­WAX OR STRING | 5 to 10 | 120 | 120 | 90 | 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. | | | | | |