Originally published in the 1930s, this is an exhaustively detailed and practical guide to bottling and preserving every type of meat, veg, fruit and liquid you can think of. Still of great practical use in today's kitchen. Many of the earliest books, particularly those dating back to the 1900s and before, are now extremely scarce and increasingly expensive. Vintage Cookery Books are republishing these classic works in affordable, high quality, modern editions, using the original text and artwork. Contents Include - Flowers Preserved Process and its Advantages - How to Bottle Fruit. In Water. For Syrup - Flowers Clips and Connectors for Vacuum Bottles - Temperatures - Fruit Rising in the Bottles - How to Bottle Fruit .In Syrup, In Water only - Wartime Suggestions. Shortage of Sugars - How to Bottle Fruit, Without Water or Sugar - The Store Room - How to Prepare Fruit For Bottling, etc . Arranged Alphabetically - Apples - Apricots - Barberries - Blackberries - Blackberries and Apples - Capsicums - Cherries - Cranberries - Dried Fruit - Currants, Black and Red - Damsons - Figs - Gooseberries - Grapes - Greengages - Loganberries - Mangoes - Mincemeat - Mixed Fruit Salad - Mulberries - Nectarines - Oranges - Lemons - Passion Fruit - Peaches - Pears - Plums - Quinces - Raspberries - Rhubarb, Method 1 with Water, Method 2 without Water, Method 3 In Syrup - Strawberries- Strawberries Without Syrup, for Jam - Whortleberries - Fruit Juice - Fruit Acid Syrup - Tomatoes, Without Water, Puree, With Water, To Remove Skins from Tomatoes - How to Bottle Vegetables - Asparagus - Beans French and Scarlet Runner - Beetroot - Broad Beans - Broccoli and Cauliflower - Carrots - Celery - Corn on the Cob -Globe Artichokes - Leeks - Marrow - Vegetable Macedoine - Peas - Potatoes and other Root Vegetables - Seakale - To use Bottled Vegetables - How to Bottle Poultry, Pheasants, Partridges, Rabbits, Brawn, etc - Potted Game and Poultry - Sausages - Brawn - Tongues - Soup How to Bottle - Dripping, Lard, Butter and other Fats - How to Bottle Fish - Sprats or Pilchards - How to Bottle Mushrooms - Bottle Fittings how to Remove them and Store them - Laquered Metal or Aluminium Covers - Glass Covers - Rubber Rings - Bottle Clips - Screw Bands - How to Cook Foods by Steam - Vegetables, Fish, Stock, Soup, Xmas Puddings - Flowers Patent Steam Cooking & Bottling Sterilizing - Invalid Cookery - Mutton Broth - Beef Tea - Beef or Chicken Jelly - To Cook Chicken for an Invalid - How to Sterilize Milk and Cream - Jam Making - Apricot Jam - Dried Apricot Jam - Blackberry Jam - Blackberry and Apple Jam - Black Current Jam - Cherry Jam -Damson Jam - Gooseberry Jam - Greengage Jam - Loganberry Jam - Marrow Jam or Marrow Ginger - Plum Jam - Raspberry Jam - Dry Raspberry Jam - Blackberry and Red Current Jam - Rhubarb Jam - Strawberry Jam - Suggestions for Mixed Fruit Jam - Jelly Making - Apple Blackberry - Blackberry Jelly - Blackberry and Apple Jelly - Black Current Jelly - Damson Jelly - Gooseberry Jelly etc

Forage is a beautifully illustrated celebration of edible plants that can be found throughout the world. Anybody can enjoy the increasingly popular back-to-nature activity of foraging. In some countries these plants are now forgotten as food, but in others they are still celebrated for their value as nutritious, delicious ingredients and cooking with wild plants is increasingly being adopted by mainstream restaurants. Journeying through 50 globally populated edible plants, Forage explores the culture and history of our wild food. Stunning botanical illustrations by artist Rachel Pedder-Smith accompany each plant, alongside recipes inspired by the regions of the world where they are most celebrated.