A Course of Lectures on the Principles of Domestic Economy and Cookery
Empowering Women Through Culinary Education and Home ManagementBy Juliet Corson
Length5h 12m
About this audiobook
In "A Course of Lectures on the Principles of Domestic Economy and Cookery," Juliet Corson presents a pioneering exploration of domestic science in late 19th-century America. The text combines didactic lectures with practical insights, illuminating the multifaceted nature of household management and culinary skills. Corson'Äôs approach is characterized by clarity and accessibility, making complex topics understandable for her audience. The book not only serves as a guide to effective cooking and resource management but also reflects the era'Äôs evolving views on women'Äôs roles in domestic spheres and the burgeoning field of nutrition. Juliet Corson, a formidable figure in the domestic science movement, utilized her expertise in culinary arts and education to address the societal expectations placed upon women. Her background as a cooking instructor and her passionate advocacy for better nutrition and cooking practices informed her lectures, aiming to empower women through education. Corson'Äôs work is a testament to the transformative potential of domestic economy, advancing both practical knowledge and the social standing of women in her time. Recommended for readers interested in food history, gender studies, and domestic science, this book not only offers valuable insights into historical cooking practices but also serves as a reminder of the importance of domestic knowledge in cultivating a well-rounded society. Corson'Äôs work remains relevant today, encouraging readers to appreciate the art and science of cooking and the vital role it plays in our lives.
Audiobook details
GenreOther
Length5 hrs 12 mins
Narrated byListen with 1,000+ voices
FormateBook with Audio
Publish dateDec 6, 2019
LanguageEnglish
Table of contents
1PREFACE.
36LECTURE SEVENTH.
2INTRODUCTION.
37CABINET PUDDING.
3BILL OF FARE FOR THE HOUSEKEEPERS’ COURSE.
38PEA SOUP WITH CRUSTS.
4THE UNIVERSITY COURSE.
39SALT CODFISH, STEWED IN CREAM.
5FIRST LECTURE.
40CODFISH CAKES.
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6BOILED SALMON WITH CREAM SAUCE.
41STEWED CARROTS.
7POTATOES, STEWED IN BUTTER.
42VENISON WITH CURRANT JELLY.
8OMELETTES.
43LECTURE EIGHTH.
9BONING QUAIL.
44MEATS AND VEGETABLES.
10LECTURE SECOND.
45TURNIPS.
11BEEF AND VEGETABLE SOUP.
46LECTURE NINTH.
12MEAT STEWS.
47BEEF A LA MODE ROLLS.
13PEA SOUP—Continued.
48CARAMEL CUSTARD.
14LECTURE THIRD.
49TOMATO SOUP.
15PLAIN PASTRY.
50FRIED PICKEREL.
16BAKED APPLE DUMPLINGS.
51LECTURE TENTH.
17STEAMED APPLE DUMPLINGS.
52CHEAP DISHES AND REWARMED FOODS.
18FRIED BEEFSTEAK.
53FRENCH HASH.
19CARAMEL FOR COLORING SOUP.
54BAKED TENDERLOINS.
20CLARIFYING SOUP.
55FRIED LIVER.
21LECTURE FOURTH.
56BAKED HASH.
22SLICED APPLE PIE.
57CORNED BEEF HASH.
23BREAD MAKING.
58LECTURE ELEVENTH.
24BREAD AND APPLE PUDDING.
59OYSTERS.
25MERINGUE.
60WELSH RAREBIT.
26LECTURE FIFTH.
61LECTURE TWELFTH.
27CREAM OF SALMON.
62Cookery for the Sick.
28BOILED POTATOES.
63BROILED CHICKEN.
29CHEESE CRUSTS.
64BARBECUED CHICKEN.
30GRAVY FOR MEAT.
65JELLIED OATMEAL.
31LECTURE SIXTH.
66BOILED TROUT.
32FRICASSEED CHICKEN.
67RENNET CUSTARD.
33FRIED CHICKENS.
68BEEF TEA.
34HOMINY.
69NAMES AND ADDRESSES OF PERSONS IN ATTENDANCE UPON THIS COURSE.
35FRIED FISH.
70INDEX TO MISS CORSON’S LECTURES.
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