There are many books on the market of fame and repute, but we have yet to see one for the beginner that outdoes the _Home Science Cook Book_, by Anna Barrows and Mary B. Lincoln. Both these women have cooked and lectured and taught the science of cookery, and, what is more, they know its practise. In this book are to be found simple, brief, successful, economical recipes and methods of serving which in their very simplicity knock terror out of the culinary life for the matrimonial initiate. The writer of this article has had eulogies heaped upon her by various brides and even experienced housekeepers for the knowledge given them of this book. CHAPTER XX CANNING AND PRESERVING To get the best results in canning and preserving fruits and vegetables (disregarding, of course, the necessity of good recipes, for this is not a cooking history in any sense of the word) you must use the best set of utensils. It has now been proven that the process of packing fruits and vegetables into containers, and sterilizing them after packing, is a better method than the old way of cooking in an open kettle, transferring hot to the jar, and sealing without further sterilization. Therefore, you must know what utensils to use for the process (that is, the final application of heat to the sterilized product) as well as for the packing. There are canners made for the express purpose of doing this work and they must be chosen for the amount of work necessary to be done. The small, hot-water canner is the least expensive for home use and is good for fruits and tomatoes. These two are canned in this safely at the boiling point, and are often better than products processed at higher temperature in other canners. If you have not got a water-seal canner or a cast-iron, steam-pressure canner, or a small, portable hot-water canner (water bath canner), you can use a wash boiler or bucket or an aluminum or enamel combination roaster-canner, or an enamel or aluminum boiler, if you place the bottles of fruit during the processing on a false bottom and put on a tight cover. The false bottom, of course, is best made of strips of wood and keeps the glass jars from contact with the metal container, which is dangerously near the flame. This, of course, is to prevent breakage. You can use wire netting and galvanized trays, which must be raised 1″ to 2″ above the vessel floor to permit circulation of water underneath the jars. A very simple steam-canner is on the market now, made of copper covered with nickel. THE PROCESSES OF CANNING