FREEZING AND CANNING COOKBOOK
By
About two thirds of this comprehensive book is devoted to freezing; the balance to home canning, preserving, etc. There are even recipes and instructions for curing, corning and smoking -- processes that the average housewife does not realize as important on the farm today. There is an immense amount of salutary advice on what to freeze- or can- and what to avoid; on equipment of today and how to get the best out of it; on selection of materials, preparation, gauging of quantities, money savers; on preparing of dishes ahead- at slack times- for use when pushed for time; on how to use frozen or canned goods. The inclusions cover the whole range:- fruits, berries, vegetables, meats, poultry, fish, game, dairy products, eggs, bread, cakes, pies, frozen desserts, puddings, juices, soups, salads, sandwiches. There is sound advice on what goes wrong -- what to do about it. The material was collected over a good deal of time from readers of the Farm Journal -- resorted, selected and tested in their kitchens. This is a veritable encyclopedia.