Twenty-Five Cent Dinners for Families of Six
Juliet Corson
Read by LibriVox Volunteers
Juliet Corson has put together a few books on economic housekeeping, and this is a fine example. Almost 150 years after publication (1878), it has become quite impossible to feed anyone on 25 cents, but the principles on how to cook economically have not changed much. In any case, modern readers can still enjoy the recipes Ms Corson has compiled, and learn from her introductory notes. - Summary by Carolin (3 hr 11 min)
Chapters
Prefaces | 10:01 | Read by Leni |
Chapter I - Marketing | 16:01 | Read by Colleen McMahon |
Chapter II - How to Cook, Season, and Measure | 12:19 | Read by Leni |
Chapter III - Beverages | 10:28 | Read by BettyB |
Chapter IV - Bread, Macaroni, and Rice | 17:42 | Read by BettyB |
Chapter V - Soup | 19:59 | Read by BettyB |
Chapter VI - Peas, Beans, Lentils, and Maize | 18:02 | Read by Nan Dodge |
Chapter VII - Cheap Fish and Meat Dinners | 19:53 | Read by Nan Dodge |
Chapter VIII - Sunday Dinners | 31:53 | Read by BettyB |
Chapter IX - Cheap Puddings, Pies, and Cakes | 13:45 | Read by BettyB |
Chapter X - Dessert Dishes | 21:09 | Read by BettyB |
Reviews
You Get What You Pay For
Phxjennifer
The point of this book is economy, so it is most useful for the ideas and techniques than specific recipes. Part of the problem is that tastes have changed, so these seem bland, overcooked, and double the salt we use now.