Twenty-Five Cent Dinners for Families of Six

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Author: Juliet Corson
Published: 1878
Language: English
Wordcount: 32,593 / 98 pg
Flesch-Kincaid Reading Ease: 61.1
LoC Category: TX
Downloads: 1,724
Added to site: 2009.03.28
mnybks.net#: 23779
Genre: Cooking

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.

Show Excerpt

d tender, are nutritious and digestible; the heart is nutritious because it is composed of solid flesh, but the density of its fibre interferes with its digestibility; the other internal organs are very nutritious, and very useful as food for vigorous persons on that account, and because they are cheap. The blood of animals abounds in nutritive elements; the possibility of its use as a general food has closely engaged the attention of European scientists; notably of the members of the University of Copenhagen, who recommend its use in the following forms, in which it is not only suitable for food, but also capable of preservation for an indefinite time. First, as sausages, puddings and cakes--being mixed with fat, meal, sugar, salt, and a few spices--to serve as a much cheaper substitute for meat, and intended especially for the use of the poor classes; and second, as blood-chocolate, more especially suitable to be used in hospitals, as well as otherwise in medical practice, in which latter form it has been r

Reviews

Average Rating of 4 from 1 reviews: ****
2009.07.23
Leah A. Zeldes
****.

An interesting selection of recipes for low-cost dinners, by the superintendent of the New York Cooking School, which reveals huge changes in food pricing, tastes and nutritional ideas since the 19th century. A modern cook attempting these will be slightly handicapped by the author's tendency to call for "5 cents' worth" of this and "10 cents' worth" of that, but the directions are otherwise clear enough for adaptation by experienced cooks, and many would still be economical, so the cookbook is of more than just historical interest.

While recipes for dishes like sheeps' head stew ("Thoroughly clean a sheeps' head, weighing about three pounds, (cost about ten cents)...") and brain and liver pudding may not be to many modern tastes, others are more appealing, such as German potatoes (baked potatoes stuffed with sausage), and many of the desserts.

There are also useful tips, including complete directions for cleaning a chicken and a rabbit.


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