Twenty-Five Cent Dinners for Families of Six (Classic Reprint), by Juliet Corson
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Twenty-Five Cent Dinners for Families of Six (Classic Reprint), by Juliet Corson
Ebook Download : Twenty-Five Cent Dinners for Families of Six (Classic Reprint), by Juliet Corson
Excerpt from Twenty-Five Cent Dinners for Families of SixDuring 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.About the PublisherForgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.comThis book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Twenty-Five Cent Dinners for Families of Six (Classic Reprint), by Juliet Corson- Published on: 2015-09-27
- Original language: English
- Number of items: 1
- Dimensions: 9.02" h x .19" w x 5.98" l, .29 pounds
- Binding: Paperback
- 90 pages
Where to Download Twenty-Five Cent Dinners for Families of Six (Classic Reprint), by Juliet Corson
Most helpful customer reviews
27 of 27 people found the following review helpful. A fun history of Cooking By Alex S I have to admit, you can't really make these recipes for 25 cents today. BUT, you can learn a lot about cooking in the 1800s by reading this novel.Whether you want to discover how to clean a rabbit, take the feathers off a chicken, or use the parts of cows, sheep, and pigs that aren't in your cookbooks of today, you will have fun with this.We had a neighbor growing up with a paper copy of a similar cookbook, and would spend hours laughing. Now you can laugh on your Kindle (whatever version you have).The indexing and organization are better suited to paper (thus the removal of one star), but teachers who are teaching their students about American History might find some great passages that will keep their students intrigued.
16 of 17 people found the following review helpful. useful only for its historical value By Miss Ivonne I'm sure that "Twenty-Five Cent Dinners for Families of Six" by Juliet Corson was a great hit in its day; however, there are few recipes in this 1878 cookbook that any cook would make today. Oatmeal and peas? Sheeps' Head Stew? A pie of pork trimmings? Tripe, Curry and Rice? Suet-laden desserts? Barley water? Suet dumplings? Baked Pig's Head? No, thanks!The book does serve to provide a peek into the culinary practice -- and necessities -- of 150 years ago. This book, unlike Corson's previous cookbook, "Fifteen Cent Dinners," was aimed squarely at the middle classes; even so, cooks in those days were reduced to, for example, preparing a main dish of rice, suet, flour, and molasses (made from a half-pound of uncooked rice and a quarter pound of suet) to feed themselves, a husband, and four children. A large fish had to be stretched into two meals for a hungry family of six. Many of the recipes are stews, broths, and soups made from neckbones. One main dish, a meat brewis -- nothing more than a stale loaf of bread soaked in hot broth and then served -- is lauded as "satisfactory, nutritious and economical; enough for a hearty meal costing not more than five cents." If the middle class lived like this, what was life like for the 80 percent that were working class or poorer?Corson's notions of nutrition -- heavy on fats and carbohydrates -- are a world away from ours in most aspects. Yes, Corson gives a nod to fresh vegetables, but few of the recipes feature any and there's no separate category for them as there is for meats, legumes, soups, and desserts. Corson decries roasting and baking -- what we consider the best way to prepare meat -- as an affront to frugality. You can imagine Corson shuddering at such wanton prodigality when she writes: "The first [roasting] is the most extravagant way of cooking meat, as it wastes nearly one third of its substance in drippings and steam; the second [baking] also is very wasteful, unless the meat is surrounded with vegetables, or covered with a flour paste." Corson preferred "[b]oiling food slowly, or stewing it gently, [which] saves all its goodness." I can't imagine Americans today relishing meats boiled for four to six hours. She also ensures that, in her recipes, "very little fat is wasted." Corson loves fatty gravy and "seasoned suet" -- whatever that is. Corson also can't resist make a pitch for temperance and against beer. And a glance through the cookbook shows that 19th century women spent HOURS cooking most days. "Hasty" pudding takes an hour, to give you an idea of how long.Don't get me wrong: A few of the recipes do still hold up. Corson, ever frugal, lists recipes ("receipts" in her parlance) for making your own lemon and orange flavoring, vanilla extract, and tarragon vinegar. The rice pudding, bread pudding, fruit dumplings (which one would make with pie crust rather than a suety crust), stewed pears, Strawberry Drops, and most of the desserts look delicious. The Pork Pie, if pork chunks were substituted for pork trimmings, looks appetizing. The Roast Pork and Potatoes (reserved for Sunday) would pass muster today if it weren't cooked for two hours and doused with water.Still, this isn't JOY OF COOKING, which has held up so well: It's more history text than cookbook.
5 of 5 people found the following review helpful. Twenty-Five Cents No Longer Applies - Still a Wonderful Book that Includes Basic Cooking With Few Ingredients By Judge Tabor Five Stars for this great little cooking "manual" written during a much earlier time in history. I decided to give it five stars, in part for the historical value, but also because it contains basic recipes for soups/meats/breads and other simple recipes which contain very basic ingredients that many cooks would find useful in this day and age - especially when considering the current economy. Plus, it's free for Kindle and that simply adds to the value for the reader/cook.I love the fact that this book includes some great ideas and methods for preparing food such as the one found under "Roast Fowl" where it advises the cook that after plucking off the feathers (the feather plucking won't apply to most of us) then, use a lighted piece of paper to singe off the hairs. Of course nowadays we could simply use a fireplace lighter or a long match - you get the idea. But, I've been around for a few years and I actually remember my mother lighting a piece of paper when we didn't have matches and using that piece of paper in much the same way we would use a fireplace lighter or other type of lighter nowadays. Once the cook prepares the roast fowl, the instructions state "do not wash it" for "this greatly impairs the flavor and partly destroys the nourishing qualities of the flesh." So... that's why my birds don't taste as flavorful as my mother's did. Hmm.. I will have to think about the not washing part.I love the fact that this book includes the "waste not" - "want not" mentality of the generation in which it was written. Many of us have long forgotten the very basic truth of that day. In our example of preparing the "Roast Fowl," the book continues on to give ideas of what can be done with the innards of the fowl and the drippings for the making of gravy. I am not a great cook, but I can cook a simple roast, chicken, turkey, etc. I strongly dislike attempting a recipe that has about 100 items included in the recipe. The book is great for those individuals who want to learn how to cook some very basic inexpensive meals by using salt, pepper, drippings, and other very basic herbs.
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