Storing, preserving & pickling

Storing, preserving & pickling

by Herbert Mace

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Third edition-Revised 1942 95 pages CONTENTS: 8 chapters plus index "TO SHE-WHO-ALWAYS-MAKES-THE-BEST-OF-EVERYTHING" iNTRODUCTION I. STORING IN THE NATURAL STATE V.MARMALADES,JAMS, JELLIES AND CONSERVES VI. PICKLES AND CHUTNIES,KETCHUPS AND CONDIMENTS II. DRYING FRUIT AND VEGETABLES VII. WINES, SYRUPS AND CORDIALS III. SALTING VEGETABLES VIII. MISCELLANEOUS RECIPES IV. STERILISATION-BOTTLING INDEX Very interesting, also has recipe for preserving animal skins, good referance for that eras kitchens

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