The Cooking Manual of Practical Directions for Economical Every-Day Cookery
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THE
COOKING MANUAL
PRACTICAL DIRECTIONS FOR ECONOMICAL EVERY-DAY COOKERY.
JULIET CORSON.
SUPERINTENDENT OF THE NEW YORK COOKING SCHOOL.
"How well can we live, if we are moderately poor?"
NEW YORK: DODD, MEAD & COMPANY, 751 BROADWAY. 1877.
PREFACE.
CONTENTS.
CHAPTER I. General Rules for Marketing.
CHAPTER II. Soup.
CHAPTER III. Fish.
CHAPTER IV. Relishes.
CHAPTER V. Side Dishes or Entrées.
CHAPTER VI. Large Roasts.
CHAPTER VII. Boiled Meats.
CHAPTER VIII. Salads and Salad Sauces.
CHAPTER IX. Vegetables.
CHAPTER X. Cheap Dishes without Meat.
CHAPTER XI. Cheap Dishes with Meat.
CHAPTER XII. The Children's Chapter.
CHAPTER XIII. Cookery for Invalids.
CHAPTER XIV. Bread.
THE COOKING MANUAL.
CHAPTER I.
MARKETING.
CHAPTER II.
SOUPS.
CHAPTER III.
FISH.
CHAPTER IV.
RELISHES.
CHAPTER V.
SIDE DISHES, OR ENTRÉES.
CHAPTER VI.
LARGE ROASTS.
CHAPTER VII.
BOILED DISHES.
CHAPTER VIII.
SALADS AND SALAD SAUCES.
CHAPTER IX.
VEGETABLES.
CHAPTER X.
CHEAP DISHES WITHOUT MEAT.
CHAPTER XI.
CHEAP DISHES WITH MEAT.
CHAPTER XII.
THE CHILDREN'S CHAPTER.
CHAPTER XIII.
COOKERY FOR INVALIDS.
CHAPTER XIV.
BREAD.
INDEX.
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