1 Peck ripe tomatoes
1 Head cabbage
1 Dozen carrots
1 White turnip
3 Pounds string beans
1 Pound okra
3 Red peppers
1 Peck spinach
2 Pounds asparagus
6 Small beets
6 Ears sweet corn

Scald the tomatoes by placing them in a wire basket and plunging them
into boiling water for one and a half minutes. Cold-dip them
immediately. After removing the core and stem end of the tomato, the
skin slips right off. Save all the tomato juice. Cut the tomatoes into
quarters. Put into a large pail or bucket with the juice. Blanch the
cabbage, carrots, turnip, string beans, okra and sweet red peppers
five minutes. Cold-dip. Of course you blanch and cold-dip each product
separately. Cut each vegetable after it is blanched and cold-dipped
into small cubes and add to the tomatoes.

Spinach must be carefully washed to remove all grit and sand. All
greens must be washed through several waters to cleanse them
thoroughly.

Instead of blanching the spinach in a kettle of boiling water, as we
do the other vegetables, we steam it by placing it in a colander over
boiling water or in a regulation steamer with tightly fitting cover,