Fifteen Cent Dinners for Families of Six
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This facsimile edition of Juliet Corson’s Fifteen Cent Dinners for Families of Six was reproduced by permission from the volume in the collection of the American Antiquarian Society, Worcester, Massachusetts. Founded in 1812 by Isaiah Thomas, a Revolutionary War patriot and successful printer and publisher, the Society is a research library documenting the life of Americans from the colonial era through 1876. The Society collects, preserves, and makes available as complete a record as possible of the printed materials from the early American experience. The cookbook collection includes approximately 1,100 volumes.
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Fifteen Cent Dinners for Families of Six - Juliet Corson
This edition of Fifteen Cent Dinners for Families of Six by Juliet Corson was reproduced by permission from the volume in the collection of the American Antiquarian Society (AAS), Worcester, Massachusetts. Founded in 1812 by Isaiah Thomas, a Revolutionary War patriot and successful printer and publisher, the Society is a research library documenting the life of Americans from the colonial era through 1876. AAS aims to collect, preserve, and make available as complete a record as possible of the printed materials from the early American experience. The cookbook collection includes approximately 1,100 volumes.
OTHER BOOKS IN
THE AMERICAN ANTIQUARIAN SOCIETY
COOKBOOK COLLECTION
American Cookery, by Amelia Simmons
The Canadian Housewife’s Manual of Cookery
The Compleat Housewife, by Eliza Smith
The Cook Not Mad
Cottage Economy, by William Cobbett
Dainty Dishes, by Lady Harriet E. St. Clair
Dairying Exemplified, by Josiah Twamley
The Hand-Book of Carving
How to Mix Drinks, by Jerry Thomas
Jewish Cookery Book, by Esther Levy
Miss Leslie’s New Cookery Book, by Eliza Leslie
Mrs. Owen’s Illinois Cook Book, by Mrs. T.J.V. Owen
Mrs. Porter’s New Southern Cookery Book, by Mrs. M.E. Porter
The New England Cook Book
The Physiology of Taste, by Jean A. Brillat-Savarin
The Times’ Recipes, by The New York Times
A Treatise on Bread, by Sylvester Graham
Vegetable Diet, by William Alcott
What to Do with the Cold Mutton
titleFifteen Cent Dinners for Families of Six copyright © 2012 by American Antiquarian Society. All rights reserved. No part of this book may be used or reproduced in any manner whatsoever without written permission except in the case of reprints in the context of reviews.
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titlecopyrighthtpPREFACE
TO THE WIVES OF WORKINGMEN:
In planning how to make the wages of the working man provide his family with the necessaries of life, the first point to be considered is the daily supply of food. If this little book shows the laborer’s wife how to feed her husband and children upon one half, or one third, or even, in times of great distress, upon the whole of his scanty wages, its object will be accomplished.
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 see how to cook them, so as to make savory and nutritous 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 also is