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

       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.

PREFACE.

       Table of Contents

      The following lectures were delivered in the “Farmers Lecture Course,” at the College of Agriculture, Minneapolis, during the session of 1884. The topics selected at previous sessions had been such as to especially interest the male members of the large classes in attendance, and it was considered no more than fair to the women of the State that attention should be given to such matters as would aid them in the conduct of home duties. Influenced by this desire, I secured the services of Miss Juliet Corson, the superintendent of the New York School of Cookery, and so widely known wherever the English language is spoken, by her publications and writings upon all topics relating to domestic economy. The interest manifested in this course of lectures by the ladies of Minnesota was shown by the crowded audiences present at each exercise, nearly 1,200 of whom registered their names and addresses, a list of which is appended to this report.

      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. This statement is necessary to explain the colloquial character of the discourses.

      In placing these lectures before the public the editor does but simple justice to Miss Corson in stating that circumstances have prevented the preparation by her of a finished report, and have compelled the publication of the notes taken at the “cooking lessons.” But if the form of the instruction is devoid of rhetorical style, the editor guarantees its accuracy.

      Although Miss Corson is a steady worker, her usefulness is curtailed by serious illness. In this instance, therefore, indulgence is claimed for the method. Whatever graces of literature the reader seeks, may be found in the author’s other published works; here the public is entreated to accept a very plain record of the work done at the State University by Miss Corson.

      A word of explanation is due to the members of the class, who were promised copies of these lectures. I had full reports taken at the time, by a stenographer. They were written out shortly after, and sent to Miss Corson, as by her request, for review; but owing to her protracted and nearly fatal illness and very slow recovery, these notes have only recently been returned to me. I hope this statement will relieve me from any charges of neglect, which the ladies might otherwise be disposed to make.

      Edward D. Porter,

       Professor in Charge.

INTRODUCTION.

       Table of Contents

      This course of lectures is designed to meet the wants of two classes of persons:

      First—Those who are experienced housekeepers, familiar with the principles and practice of cookery, but who desire information concerning the preparation of the finer dishes of the modern school.

      Second—The young ladies in attendance at the University and others like them, who have had their time and attention so engrossed with studies and other duties that they have not had the opportunity to qualify themselves in this most important branch of a woman’s education.

      To meet the wants of the first class, the morning exercises will be devoted to the preparation of palatable and nutritious dishes, suitable for every day use in families of moderate means, and some of the finer dishes will be introduced.

      As the afternoons are the only times at which the young ladies of the University can be present, these sessions will be devoted to practical illustrations of the elementary principles of household management and cookery. As time permits, some of the salient points in the chemistry of food and the physiology of nutrition will be briefly discussed.

BILL OF FARE

       FOR

       THE HOUSEKEEPERS’ COURSE.

       Table of Contents

      First Day.

      Second Day.

      Clear Soup. Caramel for coloring Soups and Sauces. Baked Whitefish. Beefsteak, broiled and fried. Baked Apple Dumplings.

      Third Day.

      Cream of Salmon. Shoulder of Lamb, boned and roasted. Forcemeat for Meats. Potatoes, broiled and baked. Cheese Crusts.

      Fourth Day.

      Pea Soup with Crusts. Salt Codfish, stewed in Cream. Venison with Currant Jelly. Stewed Carrots. Cabinet Pudding.

      Fifth Day.

      Tomato