FULLY OR PARTIALLY PROCESSED FOODS-NAMELY, SAUERKRAUT, LENTILS, NICEAN STEW, WHOLE ASPARAGUS AND ASPARAGUS TIPS, CELERY, BRUSSEL SPROUTS, ENDIVES, ROMAN LETTUCE, CARROTS, FENNEL, SALSIFY, HEARTS, BOTTOMS OF ARTICHOKES, MUSHROOMS, CHESTNUTS, PEAS, MIXTURES OF PEAS AND CARROTS GREEN BEANS, BUTTER BEANS, STRINGLESS BEANS, WHITE AND RED BEANS, GREEN KIDNEY BEANS, SOYA BEANS, VEGETABLE HOTCH POTCH, CHOPPED AND WHOLE SPINACH, MIXTURES OF SEASONED VEGETABLES, DOUBLE TOMATO CONCENTRATES, WHOLE AND PEELED TOMATOES, CRUSHED TOMATOES, PLAIN MEAT BALLS AND GRAVY, POULTRY LIVER SPREAD WITH TRUFFLES, TRIPE, GARNISHED SAUERKRAUT, MEAT STEW, LENTIL SAUSAGES, STEWED BEEF, STEWED MUTTON, GARNISHING FOR SMALL PATTIES, BEEF TONGUE SPICED SAUCE, AND SAUCE MADERE, APRICOTS, PEACHES, PEARS, GREEN GAGES, YELLOW PLUMS, MORELLO CHERRIES, CHAMPAGNE CHERRIES, STRAWBERRIES, RASPBERRIES, FRUIT HOTCH POTCH, PINEAPPLE, PRESERVES OF APRICOTS, PRESERVES OF MORELLO CHERRIES, PRESERVES OF YELLOW PLUMS, PRESERVES OF GREEN GAGES, PRESERVES OF BLUEBERRIES, PRESERVES OF STRAWBERRIES, PRESERVES OF RASPBERRIES, PRESERVES OF ORANGES, GOOSEBERRY JELLY, RASPBERRY JELLY, SARDINES IN OLIVE OIL, SARDINES IN PEANUT OIL, SARDINESWITH TOMATOES, SARDINES IN OLIVE OIL AND LEMON, SARDINES IN OLIVE OIL AND VINEGAR SPICES, SARDOUK SANDWICH (MADE FROM A PASTE OF SARDINE MEAT), FILETS OF MACKEREL IN WHITE WINE, FILETS OF MACKEREL IN OLIVE OIL, KORNILOFF SANDWICH (MADE FROM A PASTE OF COD AND SOFT ROE OF MACKEREL), WHOLE GERMAN TUNA OF BRETAGNE IN OLIVE OIL AND IN ARACHIDE (PEANUT OIL), ALBACORE TUNA IN ARACHIDE OIL, TUNA FILETS IN OLIVE OIL, TUNA A LA PROVINCIAL, PIECES OF TUNA IN OIL AND WITH TOMATOES, NATURAL GERMAN TUNA OF BRETAGNE, NATURAL ALBACORE TUNA, RICE AND TUNA HORS-D-OEUVRE; FROZEN PRODUCTS-NAMELY, PEAS, GREEN BEANS, STRINGLESS BEAN VARIETIES, CHOPPED SPINACH AND WHOLE LEAVES, SALSIFY, BRUSSEL SPROUTS, STRAWBERRIES AND RASPBERRIES; DEHYDRATES-NAMELY CELERY SAUCE; AND FRE