To understand how to preserve perishable foods in the seasons of plenty
for the times when they are not obtainable is a valuable part of a
housewife's knowledge. _Canning and Drying_ deals with two ways of
preserving foodstuffs, treating carefully the equipment needed and all
the methods that can be employed and showing by means of excellent
illustrations, one of them in natural colors, every part of the
procedure followed. The fruits and vegetables that permit of canning, as
well as certain meats and fish, are taken up in a systematic manner.
_Jelly Making, Preserving, and Pickling_ continues a discussion of the
home preservation of foods, showing how they can be kept for long
periods of time not by sterilization, but with the aid of preservatives.
Each one of these methods is treated as to its principles, equipment,
and the procedure to be followed. After trying the numerous recipes
given, the housewife will be able to show with pride the results of her
efforts, for nothing adds more to the attractiveness and palatability of
a meal than a choice jelly, conserve, marmalade, or jam.
_Confections_ deals with that very delightful and fascinating part of
cookery--confection making.
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