TwentyFive Cent Dinners for Families of Six Annotated edition by Juliet Corson Cookbooks Food Wine eBooks
Download As PDF : TwentyFive Cent Dinners for Families of Six Annotated edition by Juliet Corson Cookbooks Food Wine eBooks 
CONTENTS
CHAPTER I.
Marketing.
PAGE.
Composition and nutritive value of Meat, Blood, and Bones
How to choose Meat
Beef
Mutton
Lamb
Veal
Pork
Poultry
Game Birds
Fish
Vegetables
Fruit 10
CHAPTER II.
How to Cook, Season, and Measure.
Effect of different methods of cooking
Roasting or Baking
Broiling
Boiling and Stewing
Frying
Cooking Salt and Smoked Meats
Seasoning Food
Dried Celery and Parsley
Dried Herbs
Table Sauce
Celery Salt
Spice Salt
Lemon, Orange, and Vanilla Tinctures
Table for Measuring Food 16
CHAPTER III.
Beverages.
Tea
Coffee
Cocoa and Chocolate
Beer
Barley Water
Milk
Lime Water 20
CHAPTER IV.
Bread, Macaroni, and Rice.
Comparative price and nutritive value of different kinds of bread
Homemade Bread
Rice Bread
Potato Bread
Pulled Bread
Bread made with Baking Powder
Breakfast Rolls
Tea Biscuit
Nutritive value of Macaroni
Macaroni Farmers' Style
Macaroni with Broth
Macaroni with White Sauce
Macaroni with Cheese
Macaroni Milanaise Style
Macaroni with Tomato Sauce
Tomato Sauce
Rice
Rice Panada
Boiled Rice
Rice Milanaise Style
Rice Japanese Style 24
CHAPTER V.
Soup.
Nutritive value of Soup
General directions for making Soup
Scotch Broth without Meat
Pea Soup
Thick Pea Soup
Bean Soup
Lentil Soup
Onion Soup
Spinach Soup
Francatelli's Vegetable Soup
Vegetable Porridge
Rice Milk
Fish Soup
Fish Chowder
Mutton Broth
Veal Broth
White Broth
Cream Soup
Beef Broth
Norfolk Dumplings
Meat Brewis 31
CHAPTER VI.
Peas, Beans, Lentils, and Maize.
Value of Leguminous Vegetables for Hard Workers
Oatmeal and Pea
Peas-Pudding
Peas and Bacon
Baked Peas
Peas and Onions
Baked Beans
Stewed Beans
Fried Beans
Beans and Bacon
Boiled Lentils
Stewed Lentils
Fried Lentils
Indian Corn Meal
Polenta
Cheese Pudding
Hasty Pudding
Johnny Cake
Indian Cakes
Indian Bread
Boiled Indian Pudding
Baked Indian Pudding 38
CHAPTER VII.
Cheap Fish and Meat Dinners.
Nutritive value of Fish
Pickled Fish
London Fried Fish
Fish and Potato Pie
Fish Pudding
Fish and Potato Pudding
Codfish Steaks
Red Herrings with Potatoes
Cheap Meats
Sheeps' Head Stew
Oxtail Stew
Beef Pie
Baked Heart
Stewed Kidneys and Potatoes
Pig's Kidneys
Kidney Pudding
Gammon Dumpling
Bacon and Apple Roly-poly
Mutton and Onions
Pork and Onions
Veal and Rice
Irish Stew
Sheep's Haslet
Baked Pig's Head 43
CHAPTER VIII.
Sunday Dinners.
Economy of Combination Dishes
Roast Fowl
Forcemeat or Stuffing
Chicken Gravy
Fried Chicken
Frying Batter
Chicken Broth
New York Cooking School Fricassee
Suet Dumplings
Rabbit Curry
Rabbit Pie
Pickled Shad
Pork Pie
Pork Chops
Roast Pork and Apples
Stewed Sausage
German Potatoes
Brain and Liver Pudding
Broiled Kidneys
Tripe, Curry, and Rice
Liver Polenta
À la Mode Beef
Meat Patties
Boiled Mutton
Mutton rechauffée
Mutton Kromeskys
Plain Frying Batter
Epigramme of Lamb
Roast Veal
Forcemeat for Veal
Blanquette of Veal
Veal and Ham Patties 50
CHAPTER IX.
Cheap Puddings, Pies, and Cakes.
Comparative nutritive value of Puddings, Pies, and Cakes
Swiss Pudding
Cream Sauce
College Puddings
Cream Rice Pudding
Half-pay Pudding
Bread Pudding
Cup Custards
Fruit Dumpling
Apple Dumplings
Baked Apple Dumplings
Lemon Dumplings
Rice Croquettes
Fruit Tarts
Rice Cake
Rock Cakes
Caraway Cake
Soft Gingerbread
Sweet Biscuits 62
CHAPTER X.
Dessert Dishes.
Directions for making cheap and enjoyable delicacies from Fruit
Apple Black Caps
Apple Snow
Apple Cakes
Cherry Cheese
Candied Cherries
Currant Salad
Iced Currants
Compôte of Damsons
Stuffed Dates
Stewed Figs
Compôte of Gooseberries
Gooseberry Cheese
Gooseberry Fool
Grape Jelly
Green Gage Compôte
Pine Apple Julep
Lemon Snow
Melon Compôte
Orange Salad
Orange and Apple Compôte
Peach Salad
Cold Compôte of Pears
Stewed Prunelles
Quince Cakes
Quince Snow
Iced Raspberries
Raspberry Salad
Com
TwentyFive Cent Dinners for Families of Six Annotated edition by Juliet Corson Cookbooks Food Wine eBooks
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.
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TwentyFive Cent Dinners for Families of Six Annotated edition by Juliet Corson Cookbooks Food Wine eBooks Reviews
Great old recipes to try that are inexpensive. The format of the recipes are in paragraph form so it is different format. It is a great way to stretch the family's grocery budget so I recommend looking through the recipes.
An enlightened summary depicting food preparation methods from simpler times when economy was essential in feeding a large family. Much can be learned by investing the time spent learning food history. Most interesting.
Although these recipes are from a time when grocery shopping was a lot less expensive the recipes are for foods that or for the most part still less expensive than most groceries. If you want a good dinner and not spend a whole lot of money each week try these recipes from Great Grandma's day and you will find that you are eating better than you have ever eaten before.
I used to love cooking, when I downloaded a copy of this book I actually got excited about using these recipes, the author really knows his stuff about cooking as well as the prices of the ingredients of the time, these recipes weren't just recipes he asked the chef for but he also cooked them himself, (sorry) "herself"
take a look at these recipes and adjust the recipes for each one (totally simple)...
thanks for getting me excited to try these recipes at home, I know I'll enjoy them as well as my guests and family,
most of these recipes (actually) did cost .25 cents in those times, or so it seems, make at least one or or two of these recipes and find out for yourself just how much the ingredients cost these days, just remembering that each recipe found in this book was supposed to feed a family of six people at $ .25 cents or less
I think it will be fun to try it....
Just so there is no confusion for those contemplating ordering this book...this IS NOT a contemporary cook book. No, the contents of this work put together for publication back in 1878 but the majority of the recipes probably date back to the 16th or 17th century. “Most” of the recipes her will not be used by families this day and age. On the other hand, some of them are quite tasty; indeed, over the years, in this country and others, I have eaten some of this stuff. Yummers!
I have a book somewhere in the mess I call my office which tells of a fellow who fed his large family for less that five dollars a day. His method (and he was dead serious about it) was using fresh road kill which he and his children gathered from the highway each morning...rabbit, squirrel, possums, skink and even box turtles. This book, the one being reviewed here, is not like that one either.
No, this is a historic cookbook which gives the reader; the reader who is interested in such things, a close look as to how our ancestors prepared their food and what they ate.
Now by our standards of today, many to most of the dishes prepared here cannot be classified as ‘health food,” no, far, far from it. Fat, lard and loads and loads of carbohydrates dominate. It must be remembered though that life styles and work habits of past years were not the same as today and that many of our ancestors obviously thrived on this sort of food...hey, had they not, we would not be here..huh?
I love old cookbooks such as this – collect them as a matter of fact, and am happy to have this one available.
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 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.
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 (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.
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