Twenty-Five Cent Dinners for Families of Six
()
About this ebook
Read more from Juliet Corson
The Cooking Manual of Practical Directions for Economical Every-Day Cookery Rating: 4 out of 5 stars4/5Six Cups of Coffee: Prepared for the Public Palate by the Best Authorities on Coffee Making Rating: 0 out of 5 stars0 ratingsFifteen Cent Dinners for Families of Six Rating: 0 out of 5 stars0 ratingsA Course of Lectures on the Principles of Domestic Economy and Cookery Rating: 0 out of 5 stars0 ratingsThe Cooking Manual of Practical Directions for Economical Every-Day Cookery Rating: 0 out of 5 stars0 ratingsTwenty-Five Cent Dinners for Families of Six Rating: 0 out of 5 stars0 ratings
Related to Twenty-Five Cent Dinners for Families of Six
Related ebooks
Twenty-Five Cent Dinners for Families of Six Rating: 0 out of 5 stars0 ratingsThe Cooking Manual of Practical Directions for Economical Every-Day Cookery Rating: 0 out of 5 stars0 ratingsTwenty Five Cent Dinners For Families Rating: 0 out of 5 stars0 ratingsDining in the Garden of Eden Rating: 0 out of 5 stars0 ratingsBetter Meals for Less Money Rating: 0 out of 5 stars0 ratingsThe Batch Lady: Healthy Family Favourites Rating: 0 out of 5 stars0 ratingsOld-Fashioned Economical Cooking: Healthy Culinary Ideas on a Budget Rating: 0 out of 5 stars0 ratingsPulse Rating: 4 out of 5 stars4/5Jacques Pépin Quick & Simple Rating: 0 out of 5 stars0 ratingsEveryday Foods in War Time Rating: 4 out of 5 stars4/5Everyday Meals For Invalids - A Collection of Tiny Recipes, Tasty and Nourishing, for Every Day in the Year Rating: 0 out of 5 stars0 ratingsA Year of Comfy, Cozy Soups, Stews, and Chilis: Cooking for Halflings & Monsters, Volume 2 Rating: 0 out of 5 stars0 ratingsThe Gourmet Express Reversible Diet: Fast & Easy Recipes with an International Flair Rating: 0 out of 5 stars0 ratingsThe Everything Quick Meals Cookbook: Whip up easy and delicious meals for you and your family Rating: 0 out of 5 stars0 ratingsFix-It and Forget-It New Slow Cooker Magic Box Set: Over 1,300 Classic, New, and Healthy Slow Cooker Recipes Rating: 4 out of 5 stars4/550 Simple Soups for the Slow Cooker Rating: 3 out of 5 stars3/5Slow Cooker Meals: Easy Home Cooking for Busy People Rating: 5 out of 5 stars5/5Fix-It and Forget-It Cooking Light for Slow Cookers: 600 Healthy, Low-Fat Recipes for Your Slow Cooker Rating: 0 out of 5 stars0 ratingsOne-Pot Wonders Rating: 0 out of 5 stars0 ratingsChurch Potluck Slow Cooker: Homestyle Recipes for Family and Community Celebrations Rating: 0 out of 5 stars0 ratingsThe Ultimate Seasonal Lunchbox Rating: 0 out of 5 stars0 ratingsGood Housekeeping Soups & Stews: 150 Delicious Recipes Rating: 0 out of 5 stars0 ratingsThe One Pot Cook (Fixed Format) Rating: 0 out of 5 stars0 ratingsCuisine Tybeen: Volume 1 Rating: 0 out of 5 stars0 ratingsSuperfood Weeknight Meals: Healthy, Delicious Dinners Ready in 30 Minutes or Less Rating: 0 out of 5 stars0 ratings
Cooking, Food & Wine For You
Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking Rating: 4 out of 5 stars4/5The Tucci Table: Cooking With Family and Friends Rating: 5 out of 5 stars5/5Back to Eden Rating: 4 out of 5 stars4/5Mediterranean Diet: 70 Easy, Healthy Recipes Rating: 3 out of 5 stars3/5Joy of Cooking: 2019 Edition Fully Revised and Updated Rating: 4 out of 5 stars4/5Ratio: The Simple Codes Behind the Craft of Everyday Cooking Rating: 4 out of 5 stars4/5Eat Plants, B*tch: 91 Vegan Recipes That Will Blow Your Meat-Loving Mind Rating: 5 out of 5 stars5/5Whiskey in a Teacup: What Growing Up in the South Taught Me About Life, Love, and Baking Biscuits Rating: 4 out of 5 stars4/5From Crook to Cook: Platinum Recipes from Tha Boss Dogg's Kitchen Rating: 4 out of 5 stars4/5The Carnivore Code Cookbook: Reclaim Your Health, Strength, and Vitality with 100+ Delicious Recipes Rating: 0 out of 5 stars0 ratingsI'm Just Here for More Food: Food x Mixing + Heat = Baking Rating: 4 out of 5 stars4/5The Dorito Effect: The Surprising New Truth About Food and Flavor Rating: 4 out of 5 stars4/5Quick Start Guide to Carnivory + 21 Day Carnivore Diet Meal Plan Rating: 5 out of 5 stars5/5Snoop Presents Goon with the Spoon Rating: 4 out of 5 stars4/5Cook Once Dinner Fix: Quick and Exciting Ways to Transform Tonight's Dinner into Tomorrow's Feast Rating: 5 out of 5 stars5/5Homegrown & Handmade: A Practical Guide to More Self-Reliant Living Rating: 4 out of 5 stars4/5The Complete Medicinal Herbal: A Practical Guide to the Healing Properties of Herbs Rating: 4 out of 5 stars4/5Small Apartment Hacks: 101 Ingenious DIY Solutions for Living, Organizing and Entertaining Rating: 5 out of 5 stars5/5The Dutch Oven Cookbook Rating: 4 out of 5 stars4/5The Art of Eating Rating: 4 out of 5 stars4/5The Ultimate Cooking for One Cookbook: 175 Super Easy Recipes Made Just for You Rating: 4 out of 5 stars4/5The Instant Pot® Meals in a Jar Cookbook: 50 Pre-Portioned, Perfectly Seasoned Pressure Cooker Recipes Rating: 4 out of 5 stars4/5Everyday Slow Cooking: Modern Recipes for Delicious Meals Rating: 5 out of 5 stars5/5Ninja Creami Recipes: Easy, Delicious and Creamy Recipes to Enjoy from Smoothies, Sorbets, Ice Creams to Milkshakes Rating: 0 out of 5 stars0 ratings
Reviews for Twenty-Five Cent Dinners for Families of Six
0 ratings0 reviews
Book preview
Twenty-Five Cent Dinners for Families of Six - Juliet Corson
Juliet Corson
Twenty-Five Cent Dinners for Families of Six
EAN 8596547158424
DigiCat, 2022
Contact: DigiCat@okpublishing.info
Table of Contents
PREFACE
THE REVISED AND ENLARGED EDITION.
PREFACE.
DAILY BILLS OF FARE FOR ONE WEEK.
CHAPTER I.
CHAPTER II.
CHAPTER III.
CHAPTER IV.
CHAPTER V.
CHAPTER VI.
CHAPTER VII.
CHAPTER VIII.
CHAPTER IX.
CHAPTER X.
PREFACE
Table of Contents
TO
THE REVISED AND ENLARGED EDITION.
Table of Contents
During 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.
PREFACE.
Table of Contents
TO ECONOMICAL HOUSEWIVES:
The wide publicity which the press in different sections of the country has given to my offer to show workingpeople earning a dollar and a half, or less, per day, how to get a good dinner for fifteen cents, has brought me a great many letters from those who earn more, and can consequently afford a more extended diet.
In response to their requirements I have written this book, which I hope will be found servicable in that middle department of cookery it is designed to occupy, where we begin to look for more than the absolute necessaries of life; it is a practical guide to the economical, healthful, and palatable preparation of food, and will serve to show that it is possible to live well upon a very moderate income.
It is necessary to repeat in this book some of the directions given in the work on FIFTEEN CENT DINNERS;
but I hope their reappearance will be pardoned on the ground of their usefulness, and also because the first book will fail to reach many for whom this one is intended.
The cheapest kinds of food are sometimes the most wholesome and strengthening; but in order to obtain all their best qualities we must know how to choose them for their freshness, goodness, and suitability to our needs. That done, we must know how to cook them, so as to make savory and nutritious meals instead of tasteless or sodden messes, the eating whereof sends the man to the liquor shop for consolation.
Good food, properly cooked, gives us good blood, sound bones, healthy brains, strong nerves, and firm flesh, to say nothing of good tempers and kind hearts. These are surely worth a little trouble to secure.
The first food of nearly all living creatures is milk, the only entire natural food; that is, the only food upon which health and strength can be sustained for any length of time, without using any other nourishment. For this reason it is the best food you can give the children if you must restrict their diet at all; and it is also a valuable addition to the food of grown persons. While this fact about milk is settled, it is generally acknowledged by people who study the subject that we thrive best on a variety. We get warmth and strength from fat meat, wheat, rye, barley, rice, milk, sugar, fruit, peas, beans, lentils, macaroni, and the roots of vegetables; we gain flesh from lean meat, unbolted flour, oatmeal, eggs, cheese, and green vegetables; and, if we want to think clearly, we must use fish, poultry, the different grains, and a good variety of fruit and vegetables.
The food most generally in use among the masses is just that which meets their requirements. No hungry man will spend money for what he knows will not satisfy his appetite, and a natural appetite may always be trusted. For that reason the receipts given in this book treat of the articles in common use, with the exception of lentils and macaroni, which are foods that I earnestly beg all to try. In meals made up of bacon, potatoes and bread, of corned beef and cabbage, and of pork and beans, there exists an equal and sufficient amount of nourishment; but if other dishes are added to these, the variety will result in better general health and contentment. If we were to live day after day on rice, bread, potatoes, or any one other article of food, we would not long be strong enough for any kind of work. In matters of diet variety is not only the spice of life, it is the necessity.
In estimating cost, I have naturally supposed that the family consists of father, mother, and children of different ages, and not of six adults; for them the quantities given would, of course, be insufficient. I allow a meat dinner every day; but in order to have this the meat itself must generally be used one day, with bread or vegetables, and the next day the breakfast must be the broth or juice of the meat, which, if prepared according to my directions, will afford equal nourishment.
I wish to call your attention to the following important fact. The hardy and thrifty working classes of France, the country where the most rigid economy in regard to food is practised, never use tea or coffee for breakfast, and seldom use milk. Their food and drink is BROTH. Not the broth from fresh meat, for they do not often eat that; but that which is made from vegetables, and perhaps a bit of bacon or salt pork.
If you will reflect on the reasons I give in the next chapter for boiling food, instead of roasting or baking it, you will learn two important lessons in economy, namely: that boiling saves at least one fourth the volume of food, and that the broth which is produced, when properly managed, always gives the foundation for another meal. You should always bear in mind that the object of cooking is to soften and disintegrate food, so that it can be easily masticated; and to expand it, so as to present a large surface to the action of the digestive organs. In this connection you must open your eyes to certain physiological facts if you want your food to agree with you. I shall not tell you more, and perhaps not so much, as you ought to know, and to teach your children.
In calculating the cost of the receipts I give you, I have used the retail prices asked in Washington market, and in ordinary grocery stores, at this season of the year; the average is about the same as that of past years, and probably will not change much; so that I believe I have not placed too low an estimate upon them.
At the first glance it may seem impossible to buy healthy meat at the prices I give, but you must remember that I speak of the good second quality of meat, and that the marketing must be done with economy, and in low-priced localities. It can be done, for I have done it myself. Go to packing houses, and provision stores, for meats; to German green-groceries for vegetables, and fruit; and to speciality
stores, for butter, sugar, tea, et cetera.
In conclusion I only have to say that I hope my little book will be useful to every one who consults it.
JULIET CORSON.
New York Cooking School.
DAILY BILLS OF FARE FOR ONE WEEK.
Table of Contents