This vintage book contains a collection of essays on the subject of preserving fruit with information on pickling brining and making syrups and jellies. Highly accessible and containing a wealth of simple instructions and useful tips this volume is highly recommended for anyone with an interest in preserving food and would make for a useful addition to culinary collections. Contents include: Vegetables Pickled in Vinegar Vegetables Preserved in Salt Water Consommés Sauces and Purées Vegetables Preserved by Steam of by Boiling au Bain-Marie Fruit Preserved in Syrup and Fruit Jellies . Many vintage books such as this are becoming increasingly rare and expensive. We are republishing this vintage book now in an affordable modern high-quality edition complete with a specially commissioned new introduction on preserving food.