02335cam a22002893u 450000100060000000300070000600500170001300600020003000700050003200800410003704000110007804100170008905000070010610000310011324500750014426400510021930000470027033600260031733700260034333800360036950000310040550802040043652013050064053400450194565300120199085600430200235567UtSlPG20260610133819.0mcr n260607r2011||||utu|||||o|||||||||||||| d  aUtSlPG 7aen2iso639-1 4aTX1 aCorson, Juliet,d1842-189712aA Course of Lectures on the Principles of Domestic Economy and Cookery 1aSalt Lake City, UT :bProject Gutenberg,c2011  a1 online resource :bmultiple file formats  atextbtxt2rdacontent  acomputerbc2rdamedia  aonline resourcebcr2rdacarrier  aRelease date is 2011-03-13  aProduced by Julia Miller and the Online Distributed
Proofreading Team at http://www.pgdp.net (This file was
produced from images generously made available by The
Internet Archive/American Libraries.)  a"A Course of Lectures on the Principles of Domestic Economy and Cookery" by Miss Juliet Corson is a practical guide on domestic economy and cooking techniques written in the late 19th century. The work captures a series of lectures delivered to women attending the University of Minnesota to better equip them for home management and culinary skills. The lectures cover a wide range of topics from the preparation of basic dishes to advanced cooking methods, aiming to enhance the audience's knowledge in domestic responsibilities.  The beginning of the text outlines the structure and intent of Corson's lectures, aimed particularly at two groups: experienced housekeepers seeking to refine their cooking skills and young women balancing education with home duties. Corson explains the methodology of her classes, emphasizing hands-on learning where dishes are prepared and tasted in real-time. She introduces fundamental recipes like soup stock, boiled salmon with cream sauce, and various methods for preparing vegetables, clearly laying the foundations for her teachings in domestic cookery throughout the series. The opening portion establishes a relatable and instructional tone, encouraging active participation and discussion among the attendees. (This is an automatically generated summary.)  nOriginal publication data not identified  aCooking40uhttps://www.gutenberg.org/ebooks/35567