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A Course of Lectures on the Principles of Domestic Economy and Cookery
Juliet Corson
Boning a quail was a public event in Juliet Corson's lecture hall. Her course on domestic economy and cookery moves lecture by lecture from boiled salmon with cream sauce to potatoes stewed in butter to omelettes, with separate bills of fare for housekeepers and university students. Classroom cooking from one of America's first cooking schools. Take a seat in the front row.
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70 chapters
- 1A COURSE OF LECTURES ON THE PRINCIPLES OF DOMESTIC ECONOMY AND COOKERY, BY MISS JULIET CORSON, Superintendent of the New York School of Cookery.
- 2PREFACE.
- 3INTRODUCTION.
- 4BILL OF FARE FOR THE HOUSEKEEPERS’ COURSE.
- 5THE UNIVERSITY COURSE.
- 6FIRST LECTURE.
- 7BOILED SALMON WITH CREAM SAUCE.
- 8POTATOES, STEWED IN BUTTER.
- 9OMELETTES.
- 10BONING QUAIL.
- 11LECTURE SECOND.
- 12BEEF AND VEGETABLE SOUP.
- 13MEAT STEWS.
- 14PEA SOUP—Continued.
- 15LECTURE THIRD.
- 16PLAIN PASTRY.
- 17BAKED APPLE DUMPLINGS.
- 18STEAMED APPLE DUMPLINGS.
+ 52 more. The full contents open with the book.
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