Collects a variety of natural food recipes for appetizers, soups and stocks, vegetables in season, herbs and condiments, sauces and marinades, fish, meats, poultry, bread, and dessertsJELLIES AND JAMS The canning of fruits and making ofjams, jellies, and such are, to me, a rather special art, a jewel-like ... I just use crab apple jelly, half and half with syrup or stewed berries or fruit pulp, to make jellies and jams of all kinds.
|Title||:||Mrs. Restino's Country Kitchen|
|Publisher||:||Shelter Publications, Inc. - 1996|