The Hidden Gems in Miss Corson Practical American Cookery And Household Management

When it comes to American cookbooks, Miss Corson Practical American Cookery And Household Management is often overlooked or forgotten. With the rise of modern and trendy cookbooks, many people dismiss older publications, considering them outdated or irrelevant. However, this classic cookbook holds a treasure trove of culinary wisdom and timeless recipes that are still relevant today. In this article, we will explore the history, significance, and contents of Miss Corson Practical American Cookery And Household Management, shedding light on why it deserves a place on every cooking enthusiast's bookshelf.

The History of Miss Corson Practical American Cookery And Household Management

Published in 1886, Miss Juliet Corson's cookbook was a pioneering work in the field of American culinary literature. At a time when household science and domestic management were gaining importance, Miss Corson's book presented a comprehensive guide aimed at educating women on the art of cooking and running their households efficiently.

The book was an instant success and saw numerous reprints. With over 1,000 pages of instructions, recipes, and tips, it covered every aspect of household management – from cooking techniques and recipe adaptations to advice on budgeting, nutrition, and even entertaining guests. Miss Corson's work aimed not only to instruct but also to empower women with knowledge and skills that were traditionally overlooked or undervalued.

Miss Corson's Practical American Cookery and Household Management : Her masterpiece Original Recipes since 1886 ( (With Original 136 Illustrated ) Active Table of Contents

by Cecelia Sandberg (Kindle Edition)

4.8 out of 5

Language	:	English
File size	:	7325 KB
Text-to-Speech	:	Enabled
Enhanced typesetting	:	Enabled
Word Wise	:	Enabled
Print length	:	775 pages
Screen Reader	:	Supported

FREE

The Significance of Miss Corson Practical American Cookery And Household Management

One of the remarkable aspects of Miss Corson's cookbook is its adaptability to the modern era. While some recipes may seem antiquated, many others remain relevant today, providing a glimpse into the culinary traditions of yesteryears. The book also gives insights into how kitchens were organized, ingredients were sourced, and meals were planned during that time.

Furthermore, Miss Corson's emphasis on scientific principles in cooking was groundbreaking for its era. She introduced readers to concepts like measuring ingredients precisely, understanding the chemistry of food, and experimenting with flavors. These concepts, now common knowledge, were revolutionary at the time and laid the foundation for modern culinary education.

Contents and Recipes

Miss Corson Practical American Cookery And Household Management covers a wide range of topics, ensuring that no culinary detail is left unexplored. The book is divided into sections, allowing readers to delve into specialized areas or approach it as a comprehensive guide.

The first section focuses on the principles of cooking, presenting detailed instructions on cooking utensils, measuring ingredients, and achieving perfect cooking temperatures. It also tackles nutritional concerns and advises on ways to achieve a balanced diet.

The subsequent sections delve into specific categories such as soups, fish, meats, vegetables, bread, pastry, desserts, confections, and beverages. Each section provides a detailed exploration of the topic, including variations, accompaniments, and serving suggestions for each recipe. Miss Corson also offers troubleshooting tips and advice on ingredient substitutions, making this cookbook invaluable for amateur and experienced chefs alike.

Rediscovering Miss Corson's Cookbook

In recent years, thanks to renewed interest in culinary history and the resurgence of traditional cooking techniques, Miss Corson Practical American Cookery And Household Management has gained some recognition. Food historians, professional chefs, and cooking enthusiasts have rediscovered the book and are captivated by its timeless appeal.

As we strive to reconnect with our culinary heritage and explore the roots of American cuisine, Miss Corson's cookbook remains a must-read. It offers an authentic glimpse into the past, allowing us to appreciate the evolution of American cooking and gain a deeper understanding of the techniques and flavors that shaped it.

In

Miss Corson Practical American Cookery And Household Management is a hidden gem waiting to be rediscovered. Beyond its historical significance, the book contains a wealth of practical knowledge, delicious recipes, and timeless culinary wisdom. So, why not take a step back in time and immerse yourself in the world of Miss Corson's kitchen? You may just uncover some unexpected inspiration and find yourself inspired to bring the flavors of the past into your present-day culinary adventures.

Miss Corson's Practical American Cookery and Household Management : Her masterpiece Original Recipes since 1886 ( (With Original 136 Illustrated ) Active Table of Contents

by Cecelia Sandberg (Kindle Edition)

4.8 out of 5

Language	:	English
File size	:	7325 KB
Text-to-Speech	:	Enabled
Enhanced typesetting	:	Enabled
Word Wise	:	Enabled
Print length	:	775 pages
Screen Reader	:	Supported

FREE

Miss Corson's practical American cookery and household management : an every-day book for American housekeepers, giving the most acceptable etiquette of American hospitality, and comprehensive and minute directions for marketing, carving, and general table-service, together with suggestions for the diet of children and the sick

IN submitting this book to the public, the author carries out a long-cherished purpose, which had its inception in a suggestion made to her by the Hon. John Eaton, United-States Commissioner of Education, during a discussion concerning the cookery of America. The fact that the cookery of Europe, and especially of France, enters so largely into the author's scheme of teaching, and of constructing her books already published, was being commented upon; and in response to her statement that this was occasioned by the demands of the public, and not from any lack of variety or excellence in American cookery, the commissioner suggested the preparation of a work sufficiently broad in scope and minute in detail to verify her assertion that genuine American cookery is both wholesome and palatable, and has lost none of the traditional excellence which characterized it in our grandmothers' days.
To facilitate the work, the commissioner caused the publication and extended circulation of the following correspondence:--

Contents

>CHAPTER I.

>THE KITCHEN, PANTRY, AND CELLAR.
THE KITCHEN.
THE PANTRY.
THE REFRIGERATOR.
THE CELLAR.
THE CARE OF MILK AND BUTTER.

>CHAPTER II.

>MARKETING.
>THE PREPARATION OF MEAT FOR MARKET.
>GOOD POINTS IN MEATS.
>BEEF.
>VEAL.
>LAMB.
>MUTTON.
>PORK.
>POULTRY.
>GAME-BIRDS.
>GAME.
>FISH.
>VEGETABLES AND FRUIT.
>DAIRY PRODUCTS AND GROCERIES.

>CHAPTER III.

>METHODS OF COOKING.
ROASTING.
BAKING.
BROILING.
FRYING.
BOILING.
STEAMING.
BRAISING.
BLANCHING.
GLAZING AND GILDING.
LARDING AND DAUBING.
BARDING.
BONING.

>CHAPTER IV.

>CARVING.
WHOLE FISH.
HEAD AND SHOULDERS OF FISH.
FISH LARDED AND BAKED.
HALF LARGE BOILED FISH.
WHOLE TURBOT GARNISHED.
POULTRY.
LARDED FOWL.
TO CARVE ROAST TURKEY.
TURKEY PARTLY BONED.
HOW TO CARVE DUCKS.
HOW TO CARVE ROAST GOOSE.
GAME-BIRDS.
MEATS.
MUTTON BONED AND STUFFED.
SADDLE OF MUTTON LARDED.
ROUND OF BEEF.
SIRLOIN OF BEEF.
RIBS OR SIRLOIN OF BEEF BONED.
BEEF-TONGUES GARNISHED.
ROAST HAM.
COLD HAM WITH ASPIC JELLY.
HAND OR LEG OF YOUNG PORK.
SADDLE OF VENISON.
LARDED SADDLE OF VENISON.
LARDED SHOULDER OF VENISON.
BARDED HARE.
LARDED HARE.

>CHAPTER V.

>THE DINING-ROOM AND ITS FITTINGS.
>A VERY SIMPLE DINING-ROOM.
>DECORATIVE ART THE REFLEX OF NATURE.
>SIDEBOARDS AND TABLES.
>DECORATIONS OF CHINA AND PLATE.
>CHAIRS FOR THE DINING-ROOM.
>WINDOWS AND DRAPERIES.
>LIGHT IN THE DINING-ROOM.
DINING-ROOM FLOORS.
SAWDUST SCRUBBING.
>DRY SCRUBBING WITH SAND.
HOW TO PREPARE FLOORS FOR OILING AND STAINING.
OILING HARD-WOOD FLOORS.
POLISHING HARD-WOOD FLOORS.
STAINING WOODEN FLOORS.
SIZING STAINED FLOORS.
VARNISHING STAINED FLOORS.
BLACK VARNISH FOR WOOD.
PAINTED FLOORS.

>CHAPTER VI.

>THE DINNER-TABLE AND ITS APPOINTMENTS.
TABLECLOTHS.
TABLE-NAPKINS.
WASHING TABLE-LINEN.
SILVER AND CUTLERY.
CHINA AND GLASS.

>CHAPTER VII.
LAYING AND SERVING THE TABLE.

>CHAPTER VIII.

>FLOWERS, BILLS OF FARE, AND WINES.
FLOWERS AT TABLE.
MENUS, OR BILLS OF FARE.
THE SERVICE OF DISHES.
THE ENGLISH DINNER-SERVICE.
THE SERVICE OF DINNER A RUSSE.
>THE DINNER SERVICE
>AS SHOWN ON MENU CARDS.
>ENGLISH BILL OF FARE
>THE AMERICAN DINNER.
>BILL OF FARE FOR AMERICAN DINNER.
>BILL OF FARE.
>DINNER WINES.

>CHAPTER IX.
>THE ETIQUETTE OF DINNERS.

>CHAPTER X.

>THE ETIQUETTE OF VARIOUS ENTERTAINMENTS.
LARGE BREAKFASTS.
>BILL OF FARE.
THE FAMILY BREAKFAST.
FAMILY LUNCHEON.
LUNCHEON PARTIES.
>BILL OF FARE.
AFTERNOON RECEPTIONS.
AFTERNOON TEAS.
FAMILY TEAS.
GENTLEMEN'S SUPPERS.
SUPPER PARTIES.
EVENING PARTIES.
CINDERELLA PARTIES.
CARD PARTIES.
CALLING DURING ENTERTAINMENTS.
NEW YEAR'S RECEPTIONS.
WEDDING RECEPTIONS AND BREAKFASTS.
COUNTRY-HOUSE PARTIES.
GARDEN AND LAWN PARTIES.