The lectures printed within this volume were delivered by Juliet Corson, superintendent of the New York School of Cookery, in the qqFarmers Lecture Course, qq at the College of Agriculture, Minneapolis, during the session of 1884. qqThe lectures were familiar, extemporaneous discourses upon the topics under discussion, and the lecturer was surrounded by all the appointments of a well-ordered kitchen. The dishes as prepared were passed to the audience for examination and criticism, and full opportunity allowed for discussion, qq thus giving the lectures a familiar, colloquial tone.Yon can use the breast of any kind of brown meat; you can use the ends of the ribs of roast beef; you remember the rather fat ends of the ribs of roast beef? After cooking the beef have these cut up in small pieces; after you have cooked them inanbsp;...
|Title||:||A Course of Lectures on the Principles of Domestic Economy and Cookery|
|Publisher||:||Applewood Books - 2008-01-01|