silk. Cut the corn | | | | | |
from the cob after | | | | | |
it has been blanched| | | | | |
and cold dipped. | | | | | |
Feed the corn to a | | | | | |
food chopper and | | | | | |
grind to a pulp. | | | | | |
Cook this product | | | | | |
in a kettle, add | | | | | |
2/3 teaspoonful | | | | | |
sugar and 1/3 | | | | | |
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 | |(1½ hr)|(1½ hr)|(1-1/3 | |10 lbs.
large they may be | | | | hr) | |
cut into sections. | | | | | |
| | | | | |
SWEET PEPPERS Use | .. | 90 | 90 | 75 | 60 |40, at
either green or red| |(1½ hr)|(1½ hr)|(1¾ hr)| (1 hr)|10 lbs.
peppers. | | | | | |
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Class 3--Pod Vegetables and Other Green Products
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