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.
