Every suburban and country household should plant and nurture a garden and raise small fruits; then during the summer from the products of this effort the bulk of the food for the family should be provided and all surplus should be carefully preserved for future use. The economic conditions of the age demand this.

Modern methods of canning and jelly making have simplified and shortened preserving processes. This is one of the many debts the housekeepers of to-day owe to the United States Department of Agriculture, the State universities and cooking experts.

In this book the latest ideas in canning, preserving, and jelly making are presented, and it is submitted to housekeepers everywhere with the hope that they will find it a thoroughly reliable and trustworthy guide to successful methods of utilizing fruits and vegetables that would otherwise go to waste.