Mrs. Rorer's
Canning and Preserving
The only book on the subject worth the name. In it Mrs. Rorer discusses at length the canning and preserving of fruits and vegetables, with the kindred subjects of marmalades, butters, fruit jellies and syrups, drying and pickling. The recipes are clearly and simply given. In the new edition now presented, the author has brought the book up to date, and has included many new, rare and original recipes that have been accumulating since the book was first introduced. It has always been a favorite book with the public, and now it will be doubly welcome.
New Edition: revised and rewritten, with the addition of much new matter
12mo, cloth, 75 cents net; by mail, 80 cents
Mrs. Rorer's
My Best 250 Recipes
It would be strange indeed if, out of the multitude of recipes Mrs. Rorer has invented and used during her long career as a teacher, writer and lecturer, she did not have some that appealed to her more strongly than others. She has gathered these together, classifying them under their different heads. There are Best 20 Soups; Best 20 Fish Recipes; Best 20 Meats; Best 20 Salads; Best 20 Desserts; Best 20 Sauces, Vegetables, Fruit Preserves, Luncheon Dishes, Ices, Summer Recipes, Left Overs, Game and Poultry, Breads and Biscuits, etc.
12mo, cloth, 75 cents net; by mail, 80 cents
Mrs. Rorer's
New Salads
For Dinners, Luncheons, Suppers and Receptions. With a group of Odd Salads and some Ceylon Salads.
A salad made from a succulent green vegetable and French dressing, should be seen on the dinner table in every well-regulated household three hundred and sixty-five times a year. These green vegetables contain the salts necessary to the well being of our blood; the oil is an easily-digested form of fatty matter; the lemon juice gives us sufficient acid; therefore simple salads are exceedingly wholesome.