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(a) Peel, chop and pack in small boxes. Overwrap. (b) Cut in slices and wrap in foil or freezer paper, dividing layers with paper. Overwrap. (c) Chop or slice, blanch 2 minutes. Cool and drain. Pack in boxes. Overwrap. (d) Leave tiny onions whole. Blanch 4 minutes. Pack in boxes. Overwrap. High Quality Storage Life: 2 months.

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