A Course of Lectures on the Principles of Domestic Economy and Cookery
The lectures printed within this volume were delivered by Juliet Corson, superintendent of the New York School of Cookery, in the ""Farmers Lecture Course,"" at the College of Agriculture, Minneapolis, during the session of 1884. ""The lectures were familiar, extemporaneous discourses upon the topics under discussion, and the lecturer was surrounded by all the appointments of a well-ordered kitchen. The dishes as prepared were passed to the audience for examination and criticism, and full opportunity allowed for discussion,"" thus giving the lectures a familiar, colloquial tone.
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927 Fifth Avenue apples Avenue South baked beef boiling water bone bowl bread broiled broth brown cabbage cake carrots chicken chopped codfish cold water cook course cracker cream crust custard dish drippings dumplings Eighth Avenue Southeast Eighth Street Eleventh Avenue Fifth Street Southeast fire fish flavor Fourth Street Southeast fried frying pan gravy hash heaping tablespoonful heat Hennepin Avenue hour juice keep kettle knife ladies milk Minn Minneapolis minutes Miss Corson mould nice Nicollet Avenue Nicollet Island nutritious omelette onion oven oysters parsley pastry peas pieces pint potatoes pound pudding quart recipe roast roll salt and pepper sauce pan season serve sieve simply Sixth Avenue Sixth Avenue South skin slices spinach spoon steak stew stir Street South sugar tablespoonful of butter tablespoonful of flour teaspoonful tender thick tomatoes towel University Avenue Southeast vegetables wash yeast yolk