Title: Storing, preserving & pickling
Description: 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
Time periods: 1940's