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Index
Cover
Title Page
Copyright
Table of Contents
Preserving and Cooking Food: An Introduction
Preserving Fruit
Drying Apples
Burying Apples, Beets, Cabbage, Potatoes, and Turnips
Canning
Pickling
Jelly and Preserves
Blackberry Jelly
Pear Preserves
Mint Jelly from Apple Juice
Quince Honey
Sorghum
Apples
Applesauce
Cooked Apples
Scalloped Apples
Soft-baked Apples
Vegetables (Cooking)
Baked Beans
Beets
Cabbage
Corn
Green Beans
Hominy
Mustard Greens
Parching Peanuts
Cooking Picked Beans
Potato Salad
Rutabagas
Sauerkraut
Squash Casserole
Sweet Potatoes
Tomato Soup
Preserving Vegetables
Drying Vegetables
Pumpkin
Sweet Potatoes
Corn
Okra
Leather Breeches Beans
Peas
Burying
Cabbage
Potatoes
Pickling
Sour Kraut
Picked Beans
Pickled Corn
Pickled Beets
Icicle Pickles
Chow Chow
Ripe Tomato Pickle
Green Tomato Pickle
Iceberg Green Tomato Pickle
Watermelon Pickles
Mustard Pickle
Pear Relish
Cucumber Relish
Tomato Catsup
Preserving Fruit
Bleaching
Drying
Using Syrup
Apple Butter
Sorghum
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