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The Project Gutenberg EBook of The Cooking Manual of Practical Directions for Economical Every-Day Cookery, by Juliet Corson This eBook is for the use of anyone anywhere at no cost and with almost no restrictions whatsoever. You may copy it, give it away or re-use it under the terms of the Project Gutenberg License included with this eBook or online at www.gutenberg.net Title: The Cooking Manual of Practical Directions for Economical Every-Day Cookery Author: Juliet Corson Release Date: March 12, 2010 [EBook #31605] Language: English Character set encoding: ASCII *** START OF THIS PROJECT GUTENBERG EBOOK COOKING MANUAL--EVERY-DAY COOKERY *** Produced by David Edwards, Joseph R. Hauser and the Online Distributed Proofreading Team at http://www.pgdp.net (This file was produced from images generously made available by The Internet Archive) THE COOKING MANUAL OF PRACTICAL DIRECTIONS FOR ECONOMICAL EVERY-DAY COOKERY. BY JULIET CORSON. SUPERINTENDENT OF THE NEW YORK COOKING SCHOOL. "_How well can we live, if we are moderately poor?_" NEW YORK: DODD, MEAD & COMPANY, 751 BROADWAY. 1877. COPYRIGHT BY JULIET CORSON 1877. PREFACE. This book is intended for the use of those housekeepers and cooks who wish to know how to make the most wholesome and palatable dishes at the least possible cost. In cookery this fact should be remembered above all others; A GOOD COOK NEVER WASTES. It is her pride to make the most of everything in the shape of food entrusted to her care; and her pleasure to serve it in the most appetizing form. In no other way can she prove her excellence; for poor cooks are always wasteful and extravagant. Housekeepers can safely make this book a guide for those of their cooks who are willing to learn new and good methods of cooking familiar foods. Lest it should be said that undue preference is given to foreign ways of cooking, the author begs her readers to remember how much of the success of any dish depends upon its taste; if it is well-flavored, and palatably seasoned, the eaters of it do not closely criticise its component parts. It is just there that benefit is derived from European culinary skill; the judicious use of a few inexpensive sweet herbs, and savory sauces, will raise a side dish, made from the cheapest cut of meat, in gustatory excellence far above a badly cooked porterhouse steak, or a large but poorly fla
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