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Twenty-Five Cent Dinners for Families of Six

by Juliet Corson

2018-11-07 20:34:33

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 ... Read more
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. Most American ladies prepare fruit for table use either by canning it, or making it into rich and expensive preserves; while both of these methods are palatable, and available for winter use, the receipts given in the closing chapter will provide a welcome variety for serving fresh fruits at the table, and will tend to increase the healthy consumption of those abundant and excellent domestic productions, while they cannot fail to decrease the deplorable prevalence of that objectionable national compound, the pie. Recent investigations concerning retail prices in different sections of the country confirm the author in the estimate of cost given in this work; in certain localities some of the articles quoted are more expensive, while others are cheaper; but the average is about equal. Less

Book Details

File size81.906 KB
Print pages90
PublisherPublic Domain Books
Publication date2019-03-16
LanguageEnglish
ISBN9781409975472
Juliet Corson was a leader in cookery education in the latter half of the 19th century in the United States. She contributed to a weekly column in the New York Times that ran for five years, 1875–18...

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