In addition to the above, many recipes such as soups, broths, jellies, ices, and plain drop cakes suitable for invalids and convalescents are to be found in the preceding pages.
PRESERVING AND CANNING
(Material adapted from U.S. Food Administration and N.Y. State Department of Agriculture.)
GENERAL DIRECTIONS
Test all jars for leakage before using. To do this, fill with water, put on rubber and cover, seal and invert.
Sterilize all utensils, jars, covers, etc., by covering with cold water, and boil for 10 minutes. Use only new rubbers and dip in boiling water just before using.
Use wide-mouthed funnel when filling jars to avoid loss of material and keep jar rim clean.