The Cooking Manual of Practical Directions for Economical Every-Day Cookery

About this eBook

Author

Corson, Juliet, 1842-1897

Credits

Produced by David Edwards, Joseph R. Hauser and the Online Distributed Proofreading Team at www.pgdp.net (This file was produced from images generously made available by The Internet Archive)

Language

English

LoC Class

TX: Technology: Home economics

Subject

Cooking, American

Category

Text

eBook-No.

31605

Project Gutenberg

https://www.gutenberg.org/ebooks/31605

Release Date

March 12, 2010

Copyright

Public domain in the USA.

Contents

1. 1.THE — COOKING MANUAL — PRACTICAL DIRECTIONS FOR ECONOMICAL EVERY-DAY COOKERY.
2. 2.JULIET CORSON. — SUPERINTENDENT OF THE NEW YORK COOKING SCHOOL. — " How well can we live, if we are moderately poor? " — NEW YORK: DODD, MEAD & COMPANY, 751 BROADWAY. 1877. — BY JULIET CORSON — PREFACE.
3. 3.CONTENTS. — CHAPTER I. General Rules for Marketing. — CHAPTER II. Soup. — CHAPTER III. Fish. — CHAPTER IV. Relishes. — CHAPTER V. Side Dishes or Entrées. — CHAPTER VI. Large Roasts. — CHAPTER VII. Boiled Meats. — CHAPTER VIII. Salads and Salad Sauces. — CHAPTER IX. Vegetables. — CHAPTER X. Cheap Dishes without Meat. — CHAPTER XI. Cheap Dishes with Meat. — CHAPTER XII. The Children's Chapter. — CHAPTER XIII. Cookery for Invalids. — CHAPTER XIV. Bread.
4. 4.THE COOKING MANUAL.
5. 5.CHAPTER I. — MARKETING.
6. 6.CHAPTER II. — SOUPS.
7. 7.CHAPTER III. — FISH.
8. 8.CHAPTER IV. — RELISHES.
9. 9.CHAPTER V. — SIDE DISHES, OR ENTRÉES.
10. 10.CHAPTER VI. — LARGE ROASTS.
11. 11.CHAPTER VII. — BOILED DISHES.
12. 12.CHAPTER VIII. — SALADS AND SALAD SAUCES.
13. 13.CHAPTER IX. — VEGETABLES.
14. 14.CHAPTER X. — CHEAP DISHES WITHOUT MEAT.
15. 15.CHAPTER XI. — CHEAP DISHES WITH MEAT.
16. 16.CHAPTER XII. — THE CHILDREN'S CHAPTER.
17. 17.CHAPTER XIII. — COOKERY FOR INVALIDS.
18. 18.CHAPTER XIV. — BREAD.
19. 19.INDEX.

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