Author: Mary Catherine Hughes
Publisher: Applewood Books
ISBN: 1429010568
Category : Cooking
Languages : en
Pages : 114
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Book Description
In this 1918 work, Mrs. Hughes provides instructions and recipes for canning and preserving for the general homemaker.
Author: MARY B. HUGHES
Publisher:
ISBN: 9781033255230
Category :
Languages : en
Pages : 0
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Book Description
Author: Mary Burke Hughes
Publisher:
ISBN:
Category : Canning and preserving
Languages : en
Pages : 114
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Book Description
Author: Mary Burke Hughes
Publisher: Bakhsh Press
ISBN: 9781447463375
Category : Cooking
Languages : en
Pages : 110
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Book Description
Canning food in the home has become practically a lost art but it is going through a resurgence in popularity lately thanks to the growth of self-sufficiency and home grown organic foods. This book is a guide for people wishing to learn how to prepare and store vegetables, fruits and soups. Many of the earliest books, particularly those dating back to the 1900s and before, are now extremely scarce and increasingly expensive. We are republishing these classic works in affordable, high quality, modern editions, using the original text and artwork.
Author: Mary B. Hughes
Publisher: Forgotten Books
ISBN: 9780265184271
Category : Cooking
Languages : en
Pages : 108
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Book Description
Excerpt from Everywoman's Canning Book: The A B C of Safe Home Canning and Preserving by the Cold Pack Method Economic conditions make it imperative that we as a nation produce and conserve more food. Every house keeper Should prepare for the reconstruction period that will follow the war, when, owing to the demands to be made upon our markets by the whole world, and to the fact that the man power Of civilization will be short and crippled, food will be less abundant and much higher in price than it is now. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Author: Mary Catherine (Burke) 1885 Hughes
Publisher:
ISBN:
Category :
Languages : en
Pages :
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Book Description
Author: Mrs. Burke Hughes
Publisher:
ISBN:
Category : Canning and preserving
Languages : en
Pages : 96
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Book Description
Author: Mary Burke Hughes
Publisher:
ISBN: 9781676851783
Category :
Languages : en
Pages : 84
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Book Description
We have taken Mary Burke Hughe's original classic and reformatted for modern print. Her book was read by many during the difficult times of World War I and the Great Depression. This modern reprint allows you to read the original in a new paperback. It brings old cooking and food preservation methods forward to today's world. Mary Hughe's foreword: Economic conditions make it imperative that we as a nation produce and conserve more food. Every house-keeper should prepare for the reconstruction period that will follow the war, when, owing to the demands to be made upon our markets by the whole world, and to the fact that the man power of civilization will be short and crippled, food will be less abundant and much higher in price than it is now. Comparatively few housewives, up to the present time, have gone into the. fields to help in the production and harvesting of food supplies, yet the day is not distant when the American housewife will manage a hoe quite as easily as she handles her broom and duster now. By thus entering the ranks of producers, she will gain in health and happiness as well as materially. The most practical way to conserve foods is to can or dry them for future use when the harvests are abundant and foodstuffs are low in price. To encourage housewives to do more canning, preserving, and drying, I have prepared this book, dealing with the problems of home canning as they developed at Mrs. Hemenway's Canning Kitchen for War Relief, in Boston. The conditions there, under which 8,000 jars were safely sealed for winter use, without loss, were the same as those found in the average household. Five years' experience canning my own garden surplus taught me many practical points which have been incorporated here, with the hope of aiding other housekeepers in their canning.
Author: Mary Burke Hughes
Publisher: Theclassics.Us
ISBN: 9781230312231
Category :
Languages : en
Pages : 24
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Book Description
This historic book may have numerous typos and missing text. Purchasers can usually download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1918 edition. Excerpt: ...The alcohol test for pectin will show whether the second extraction will make jelly, or be fit only for fruit juice. To make a good jelly, fruit juice should taste about as tart as a sour apple. If juice is found to be lacking in acidity, add a little lemon or other acid fruit juice. The addition of acidity improves not only the flavor, but the texture of the jelly. This is true of jelly made from flavorless apples, quinces, blackberries, and blueberries. Jelly pulp may be cooked with a little water, spices and sugar added to taste, and made into a fruit butter. Measure the fruit juice before putting it over the heat, bring to the boiling point quickly, and boil eighty minutes. Skim just before adding the sugar, and then as needed. To each quart of juice add three-fourths of a quart of sugar which has been heated. There are three exceptions to this general rule, blueberries, green grapes, and currants. With these juices allow equal measures of sugar. Stir until the sugar is dissolved, then boil rapidly from three to five minutes. Make jelly in small quantities. One quart or three pints of fruit juice is enough to make into jelly at one time. Such quantities can be handled more safely and successfully. If one desires to make more jelly, have two saucepans over the fire, with a quart of juice in each. The most reliable and the simplest test by which to know when to take jelly from the stove is called the two-drop test. A little experience in this method gives one a safe guide for all time. Take a little of the boiling syrup on a tablespoon, after the sugar has been cooked in it for three minutes, and pour the syrup from the side of the spoon above the kettle. When the jelly is done, the syrup will form in two large, thick drops at the side...
Author: Mary B Hughes
Publisher: Franklin Classics
ISBN: 9780341679998
Category :
Languages : en
Pages : 106
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Book Description
This work has been selected by scholars as being culturally important and is part of the knowledge base of civilization as we know it. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. To ensure a quality reading experience, this work has been proofread and republished using a format that seamlessly blends the original graphical elements with text in an easy-to-read typeface. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
