War food; practical and economical methods of keeping vegetables, fruits and meats
Source:
Handy, Amy L. (Amy Littlefield)
War food; practical and economical methods of keeping vegetables, fruits and meats
Houghton Mifflin Company, 1917
viii p., 1 l., 76 p., 1 l. illus. 17 cm.
URL to cite for this work: http://digital.library.wisc.edu/1711.dl/HumanEcol.WarFood
Contents
[Half-title] War food, pp. [i] ff.
[Title page] War food, pp. [iii]-[iv]
Foreword, pp. [v]-viii
Contents, pp. [ix] ff.
War food: drying fruits and vegetables, pp. [1]-7
Vegetables, dried or evaporated, pp. [8]-13
Fruits, dried or evaporated, pp. [14]-19
Meat, pp. [20]-23
The water-bath method, pp. [24]-29
Canned vegetables, pp. [30]-39
Canning without sugar, pp. [40]-44
Canning and preserving with sugar, pp. [45]-54
Jellies and fruit pastes, pp. [55]-58
Salting, pp. [59]-61
Pickling, pp. [62]-65
Vinegar, pp. [66]-67
Miscellaneous , pp. [68]-70
Index, pp. [71]-76 ff.
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