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Item [10] promotes Birds Eye frosted foods. Includes account of Clarence Birdseye's discovery of the advantages of quick freezing of foods; difference between quick freezing and slow freezing of foods; description of process of quick-freezing vegetables (from field to freezer in 2 hours), poultry, fruits, seafoods, and meats; nutritive value of quick-frozen foods; how to cook quick-frozen foods; tables with facts about and cooking times for each of Birds Eye's foods; illustrations of cell structure in quick-frozen and slow-frozen foods, steps in quick-freezing process of vegetables and poultry, serving suggestions, and product packaging. No recipes.

Item [11], prepared as a contribution to the National Nutrition Program, promotes home preservation of foods. as part of war effort. Includes distributor (Doyle Machine & Tool Co.) label pasted on front cover; introduction by director of Defense Nutrition and Home Economics at Westinghouse on importance of preserving food as part of war effort; pie chart showing 7 basic food groups; enemies and secrets of successful home food preservation; information on jars and lids; and directions for canning, quick freezing, dehydrating, brining, and cellar-pits-boxes methods for home-preserving foods; illustrations of stages in home food preservation; and advertisement for war bonds on back cover. No recipes. Marked: 3CE-0203.

Item [12] promotes Presto jars, rings, and closures. Includes timetables for canning non-acid vegetables, fruits, and acid vegetables; brief descriptions of home canning methods; directions for processing; how to use Presto glass tops and to test for seal; and product illustrations. No recipes.

Item [13] promotes the Gunnard canning set, which includes jar holder, jar tightener, jar lifter, and copy of item. Includes illustrated description of canning set; newspaper story illustrating the dangers of broken glass when opening jars; cartoon showing difficulty of opening jars; testimonial from user of canning set; reasons for canning; tips on sealing jars; how to remove jars from processing kettle; how to avoid mold, fermentation, and spoilage; how to open 2-piece band covers; processing tips; tips for canning fruits, vegetables, meat, and chickens; order forms for canning set; and index. Sample recipes: strawberry preserve, Christmas beets, and mustard pickle.

Item [14] promotes home freezing of food. Includes reasons for freezing food; which foods to freeze; types of packaging of frozen foods; how to freeze, vegetables, fruit, meats, and poultry; list of other foods that can be frozen; preparing frozen foods for the table; and illustrations of steps in freezing food and serving suggestions. No recipes. Marked: A-319-LL 6-28.

Item [15] promotes canned foods for cooking. Includes reasons for using canned foods; 26 menus with recipes and preparation times; how to dress up canned vegetables; quick tricks from the pantry shelf; party recipes; shopping guide for canned foods; illustrations of serving suggestions; and recipe index. Sample recipes: hot spiced cherries, turkey and mushroom casserole, and papaya sundaes. Marked: B-4-4-200-D.D.

Item [16] promotes gas appliances and gas water heaters. Includes directions and tips for canning using 4 different methods (boiling water bath, pressure canner, pressure saucepan, and open kettle); time tables for canning fruits, vegetables, meat, and poultry; advice on freezing vegetables, fruit, meat, poultry, and fish; how to store and cook frozen foods; instructions and recipes for jams, jellies, and pickles; answers to canning questions; illustrations of early 20th century woman in kitchen on cover and contemporary woman in kitchen; and index. Sample recipes: apple butter, piccalilli, and tomato catsup.

Item [17] promotes gas appliances. Includes foreword by Ruth W. Bush, home service director at Michigan Consolidated Gas in Ann Arbor, Mich., on modern methods for canning; charts for canning fruits, meats, and vegetables with time and temperature; general rules for canning fruits and vegetables, jelly making, and marmalades; and recipes for jams, jellies, pickles, and preserves. Sample recipes: strawberry and rhubarb conserve, minted currant jelly, and bread and butter pickles.

Item [18] promotes None Such mincemeat. Includes 16 holiday recipes for cakes, cookies, and pies, designed to be separated into individual recipe cards with illustration on back by tearing along perforated line; tips for using None Such mincemeat; and product packaging illustration. Some recipes include wine, beer, or liquor as an ingredient. Sample recipes: ever-so-easy fruitcake, cranberry mince streusel pie, and moist orange mince muffins.

Item [19] promotes sauerkraut. Includes nutritional information about sauerkraut; 9 recipes using sauerkraut; and serving suggestion illustrations. Sample recipes: chicken oriental with sauerkraut and great goulash.