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Juliet Corson. A Course of Lectures on the Principles of Domestic Economy and Cookery
A Course of Lectures on the Principles of Domestic Economy and Cookery
Table of Contents
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
