Preserving jams, preserves, pickles and home-freezing
Cordon Bleu Cookery School.
Hume, Rosemary.
Downes, Muriel.
London B.P.C. Publishing Ltd
1971
Compiled by Rosemary Hume and Muriel Downes
'These recipes have been adapted from the Cordon Bleu cookery course published by Purnell in association with the London Cordon Bleu Cookery School' - title page verso
Includes index
Canning and preserving.