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

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       Juliet Corson

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

      Published by Good Press, 2019

       [email protected]

      EAN 4064066237646

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