This vintage book contains a comprehensive guide to cooking with surplus
fruit, with instructions for making vinegar, puddings, jams, chutneys,
and more. Easy-to-digest and full of interesting recipes and handy tips,
this book will appeal to those with an interest in economical cooking.
Contents include: "Raw Materials", "Crushing", "Pressing Before
Fermentation", "Alcohol Fermentation", "Preserving Fermented Fruits",
"Storage after Fermentation", "Racking", "Distillation before
Acetic-Acid Fermentation", "Acetic-Acid Fermentation", et cetera. We are
republishing this volume in an affordable, modern, high-quality edition
complete with a specially commissioned new introduction on preserving
food.