A Course of Lectures on the Principles of Domestic Economy and Cookery
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A Course of Lectures on the Principles of Domestic Economy and Cookery

By Juliet Corson
Free
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Table of Contents
  • A COURSE OF LECTURES ON THE PRINCIPLES OF DOMESTIC ECONOMY AND COOKERY, BY MISS JULIET CORSON, Superintendent of the New York School of Cookery.
  • PREFACE.
  • INTRODUCTION.
  • BILL OF FARE FOR THE HOUSEKEEPERS’ COURSE.
  • THE UNIVERSITY COURSE.
  • FIRST LECTURE.
    • BOILED SALMON WITH CREAM SAUCE.
    • POTATOES, STEWED IN BUTTER.
    • OMELETTES.
    • BONING QUAIL.
  • LECTURE SECOND.
    • BEEF AND VEGETABLE SOUP.
    • MEAT STEWS.
    • PEA SOUP—Continued.
  • LECTURE THIRD.
    • PLAIN PASTRY.
    • BAKED APPLE DUMPLINGS.
    • STEAMED APPLE DUMPLINGS.
    • FRIED BEEFSTEAK.
    • CARAMEL FOR COLORING SOUP.
    • CLARIFYING SOUP.
  • LECTURE FOURTH.
    • SLICED APPLE PIE.
    • BREAD MAKING.
    • BREAD AND APPLE PUDDING.
    • MERINGUE.
  • LECTURE FIFTH.
    • CREAM OF SALMON.
    • BOILED POTATOES.
    • CHEESE CRUSTS.
    • GRAVY FOR MEAT.
  • LECTURE SIXTH.
    • FRICASSEED CHICKEN.
    • FRIED CHICKENS.
    • HOMINY.
    • FRIED FISH.
  • LECTURE SEVENTH.
    • CABINET PUDDING.
    • PEA SOUP WITH CRUSTS.
    • SALT CODFISH, STEWED IN CREAM.
    • CODFISH CAKES.
    • STEWED CARROTS.
    • VENISON WITH CURRANT JELLY.
  • LECTURE EIGHTH.
    • MEATS AND VEGETABLES.
    • TURNIPS.
  • LECTURE NINTH.
    • BEEF A LA MODE ROLLS.
    • CARAMEL CUSTARD.
    • TOMATO SOUP.
    • FRIED PICKEREL.
  • LECTURE TENTH.
    • CHEAP DISHES AND REWARMED FOODS.
    • FRENCH HASH.
    • BAKED TENDERLOINS.
    • FRIED LIVER.
    • BAKED HASH.
    • CORNED BEEF HASH.
  • LECTURE ELEVENTH.
    • OYSTERS.
    • WELSH RAREBIT.
  • LECTURE TWELFTH.
    • Cookery for the Sick.
    • BROILED CHICKEN.
    • BARBECUED CHICKEN.
    • JELLIED OATMEAL.
    • BOILED TROUT.
    • RENNET CUSTARD.
    • BEEF TEA.
  • NAMES AND ADDRESSES OF PERSONS IN ATTENDANCE UPON THIS COURSE.
  • INDEX TO MISS CORSON’S LECTURES.
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