The Boston cooking-school cook book by Fannie Merritt Farmer

10. =By Pickling.= Vinegar, to which salt is added, and sometimes sugar

and spices, is scalded; and cucumbers, onions, and various kinds of fruit are allowed to remain in it.

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Chapter 1 Ch.1
CHAPTER I Ch.2
1. Proteid (nitrogenous or albuminous) Ch.3
3. Fats and oils Ch.4
2. Water Ch.5
CHAPTER II Ch.6
2. Use same test for uncooked mixtures, allowing one minute for bread to Ch.7
1. =By Freezing.= Foods which spoil readily are frozen for Ch.8
2. =By Refrigeration.= Foods so preserved are kept in cold storage. The Ch.9
3. =By Canning.= Which is preserving in air-tight glass jars, or tin Ch.10
5. =By Exclusion of Air.= Foods are preserved by exclusion of air in Ch.11
6. =By Drying.= Drying consists in evaporation of nearly all moisture, Ch.12
7. =By Evaporation.= There are examples where considerable moisture Ch.13
8. =By Salting.= There are two kinds of salting,—dry, and corning or Ch.14
9. =By Smoking.= Some foods, after being salted, are hung in a closed Ch.15
10. =By Pickling.= Vinegar, to which salt is added, and sometimes sugar Ch.16
12. =By Antiseptics.= The least wholesome way is by the use of Ch.17
CHAPTER III Ch.18
CHAPTER IV Ch.19
CHAPTER V Ch.20
CHAPTER VI Ch.21
CHAPTER VII Ch.22
CHAPTER VIII Ch.23
CHAPTER IX Ch.24
CHAPTER X Ch.25
CHAPTER XI Ch.26
CHAPTER XII Ch.27
CHAPTER XIII Ch.28
CHAPTER XIV Ch.29
CHAPTER XV Ch.30
CHAPTER XVI Ch.31
CHAPTER XVII Ch.32
CHAPTER XVIII Ch.33
CHAPTER XIX Ch.34
CHAPTER XX Ch.35
CHAPTER XXI Ch.36
CHAPTER XXII Ch.37
CHAPTER XXIII Ch.38
CHAPTER XXIV Ch.39
CHAPTER XXV Ch.40
CHAPTER XXVI Ch.41
CHAPTER XXVII Ch.42
CHAPTER XXVIII Ch.43
CHAPTER XXIX Ch.44
CHAPTER XXX Ch.45
CHAPTER XXXI Ch.46
CHAPTER XXXII Ch.47
CHAPTER XXXIII Ch.48
CHAPTER XXXIV Ch.49
CHAPTER XXXV Ch.50
CHAPTER XXXVI Ch.51
1. Pick over strawberries, place in colander, pour over cold water, Ch.52
2. Pick over selected strawberries, place in colander, pour over cold Ch.53
1. Wipe orange and cut in halves crosswise. Place one-half on a fruit Ch.54
2. Peel an orange and remove as much of the white portion as possible. Ch.55
3. Remove peel from an orange in such a way that there remains a Ch.56
CHAPTER XXXVII Ch.57
CHAPTER XXXVIII Ch.58
7. Superscripts are denoted by a caret before a single superscript Ch.59
8. Subscripts are denoted by an underscore before a series of Ch.60