The enchanting story of Peter Pan, Tinker Bell and the Darling children is retold in this book and is accompanied by fairy-like illustrations.

A First Peter Pan

BARRIE, J.M.

Attwell, Mabel Lucie

Byron, May

Literature & Fiction

Hodder & Stoughton Childrens Division

Remember the jams and jellies that Grandma made? She knew just what ingredients to use and just how long to cook them to make her own jams immeasurably better than any store-bought product. If she once used a cookbook as a young woman, she now worked from memory and never wrote any of her recipes down. But recipes like these have not been lost forever because English author May Byron did compile a recipe book for jams and jellies at the same time that Grandma was first learning how to make her own. Now republished in America, this book contains over 500 old-time recipes for not only jams and jellies, but marmalades, preserves, conserves; cheeses, pastes, butters; candied, brandied, and crystallized fruits; spiced fruits and canned fruits. There are 341 recipes for jams through conserves alone: for such popular fruits as the apple, blackberry, cherry, grape, peach, plum, raspberry, and strawberry; for orange, lemon, and grapefruit; for such unusual fruits as the currant, date, fig, guava, gooseberry, pomegranate, and quince; even for the banana, coconut, carrot, rosehip, rhubarb, and tomato. And then come the preserves of mixed fruits, from banana and orange jam to pear and pineapple preserve. An additional 202 recipes show you how to make such other preserved fruit items as canned cherries, plum paste, apple butter, brandied peaches, spiced grapes, and dried raspberries. A special section explains canning fruits without using sugar. In addition, the author has included information on fruit, sugar, necessary utensils, preparation, and storage. A “Note for the American Reader” added to this reprint defines certain British usages and brings preserving methods up to date. If you have had trouble in making your own jams and jellies, or have only just started, you must know that good technique is not enough without a good recipe. And here they are — recipes used for more than 50 years to make delicious preserves. Now, at long last, you can use them, too.

Jams and Jellies

Cookbooks, Food & Wine

Canning & Preserving

Dover Publications

The wind on the heath; ballads and lyrics

History

BiblioLife

First published in 2006. Routledge is an imprint of Taylor &amp; Francis, an informa company.

The Jam Book (The Kegan Paul Library of Culinary Arts)

Beverages & Wine

Routledge

He`Garden of Love

May Byron's Vegetable Book: Containing Over 750 Recipes for the Cooking and Preparation of Vegetables

This is a reproduction of a book published before 1923. This book may have occasional imperfections such as missing or blurred pages, poor pictures, errant marks, etc. that were either part of the original artifact, or were introduced by the scanning process. We believe this work is culturally important, and despite the imperfections, have elected to bring it back into print as part of our continuing commitment to the preservation of printed works worldwide. We appreciate your understanding of the imperfections in the preservation process, and hope you enjoy this valuable book.

Nabu Press

This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.

Palala Press

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