Woman's Institute Library of Cookery. Volume 5: Fruit and Fruit Desserts; Canning and Drying; Jelly Making, Preserving and Pickling; Confections; Beverages; the Planning of Meals

by Woman's Institute of Domestic Arts and Sciences

and food value of persimmons,

and food value of pineapple,

and food value of plums,

and food value of pomegranates,

and food value of raisins,

and food value of red raspberries,

and food value of rhubarb,

and food value of strawberries,

and food value of watermelon,

of confections,