Superintendent of the New York Cooking School. AUTHOR OF "THE COOKING MANUAL," "OUR HOUSEHOLD COUNCIL," "THE BILL OF FARE, WITH ACCOMPANYING RECEIPTS AND ESTIMATED COST," "A TEXT-BOOK FOR COOKING SCHOOLS," "FIFTEEN-CENT DINNERS FOR WORKINGMEN'S FAMILIES," ETC. THIRTEENTH EDITION, REVISED AND ENLARGED. NEW YORK: ORANGE JUDD COMPANY, 245 BROADWAY, 1879. Copyright by JULIET CORSON, 1878. All Rights Reserved. TO...

During the time that this little book has been a candidate for public favor, it has attained a success far beyond the expectations of its most sanguine advocates; and in issuing this revised and enlarged edition the author returns her sincere thanks to both press and public, who have so substantially seconded her efforts for culinary reform. In this edition an additional chapter has been devoted to the preparation of fruit for dessert, with special reference to the needs of American housewives.

TO ECONOMICAL HOUSEWIVES: The wide publicity which the press in different sections of the country has given to my offer to show workingpeople earning a dollar and a half, or less, per day, how to get a good dinner for fifteen cents, has brought me a great many letters from those who earn more, and can consequently afford a more extended diet. In response to their requirements I have written this book, which I hope will be found servicable in that middle department of cookery it is designed to oc

CHAPTER I. CHAPTER II. How to Cook, Season, and Measure. CHAPTER III. Beverages. CHAPTER IV. Bread, Macaroni, and Rice. CHAPTER V. Soup. CHAPTER VI. Peas, Beans, Lentils, and Maize. CHAPTER VII. Cheap Fish and Meat Dinners. CHAPTER VIII . Sunday Dinners. CHAPTER IX. Cheap Puddings, Pies, and Cakes. CHAPTER X. Dessert Dishes....

MARKETING. The most perfect meats are taken from well-fed, full-grown animals, that have not been over-worked, under-fed, or hard-driven; the flesh is firm, tender, and well-flavored, and abounds in nutritious elements. On the other hand, the flesh of hard-worked or ill-fed creatures is tough, hard, and tasteless. All animal flesh is composed of albumen, fibrin, and gelatin, in the proportion of about one fifth of its weight; the balance of its substance is made up of the juice, which consists o

HOW TO COOK, SEASON, AND MEASURE. Before beginning to give you receipts, I wish to tell you about the effect of cooking food in different ways. We all want it cooked so that we can eat it easily, and get the most strength from it, without wasting any part of it. I will tell you some very good reasons for making soup and stew out of your meat instead of cooking it in any other way. Roasting or Baking. —The first is the most extravagant way of cooking meat, as it wastes nearly one third of its sub

BEVERAGES. In my little book on "FIFTEEN CENT DINNERS," I decidedly advocate the substitution of milk or milk and water as a drink at meal times, for tea and coffee, on the score of economy; because milk is a food, while the two former drinks are chiefly stimulants. They are pleasant because they warm and exhilarate, but they are luxuries because they give no strength; therefore their use is extravagant when we are pinched for healthy food. It is true that when we drink them we do not feel as hu

BREAD, MACARONI, AND RICE. Homemade bread is healthier, satisfies hunger better, and is cheaper than bakers' bread. Make bread yourself if you possibly can. Use "middlings" if you can possibly get them; they contain the best elements of wheat. "Household Flour" has similar qualities, but is sometimes made from inferior kinds of wheat. Both are darker and cheaper than fine white flour; and bread made from them takes longer to "rise" than that made from fine flour. Bakers' bread is generally made

SOUP. The value of soup as food cannot be overestimated. In times of scarcity and distress, when the question has arisen of how to feed the largest number of persons upon the least quantity of food, the aliment chosen has always been soup. There are two reasons for this: first, by the addition of water to the ingredients used we secure the aid of this important agent in distributing nutrition equally throughout the blood, to await final absorption; and, second, we gain that sense of repletion so

PEAS, BEANS, LENTILS, AND MAIZE. Before giving you receipts for cooking peas, beans, and lentils, I want to show you how important they are as foods. I have already spoken of the heat and flesh forming properties of food as the test of its usefulness; try to understand that a laboring man needs twelve ounces and a half of heat food, and half an ounce of flesh-food every day to keep him healthy. One pound, or one and a quarter pints of dried peas, beans, or lentils, contains nearly six ounces of

CHEAP FISH AND MEAT DINNERS. I have already spoken of the value of fish as strengthening food, and in support of what I say I need only to remind you how vigorous and healthy the inhabitants of the sea coast usually are, especially if they eat red-blooded fish. This fact, in connection with the abundance and cheapness of fish makes it an important article in the dietary of the good housekeeper. Fish may be cooked by boiling, baking, broiling, and frying; boiling is the least economical method of

SUNDAY DINNERS. Sunday is the workingman's festival. It is not only a day of rest from manual labor, a breathing space in his struggle for existence, an interval during which his devotional aspirations may have full exercise; it is the forerunner of a new phase of life, in which toil is laid aside for the gentler occupations of home, if he is a man of family, and for rest and relaxation in any case. The duty of making home pleasant, which a good wife feels, is doubly felt upon the days when the

CHEAP PUDDINGS, PIES, AND CAKES. Good puddings are nutritious and wholesome, and an excellent variety can be made at a comparatively small expense. Pies, as they are usually made, with greasy and indigestible pastry, are positively unhealthy; if they are made with a plain bottom crust, and abundantly filled with ripe fresh or dried fruit, they are not so objectionable. Rich cake is always an extravagance, but some of the plainer kinds are pleasant additions to lunch and supper; we subjoin a few

DESSERT DISHES. The previous chapter was devoted to cheap and good sweet dishes of the kind usually called dessert in this country; the dessert proper, however, consists of fruit, creams, ices, small and delicate cakes, fancy crackers, and confectionery. We give here directions for making some of these enjoyable delicacies at a very moderate rate. It must always be borne in mind that the prices quoted are those which prevail when the articles specified are in season, and consequently abundant an

OR, NEW YORK COOKING SCHOOL OFFICE, 35 East 17th Street, New York....

and will be published by...

an entirely new and most valuable work entitled...

By Miss JULIET CORSON. A book that will be wanted by Every Housekeeper....

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