The lectures printed within this volume were delivered by Juliet Corson, superintendent of the New York School of Cookery, in the Farmers Lecture Course at the College of Agriculture, Minneapolis, Minnesota, during the session of 1884.

"A Course of Lectures on the Principles of Domestic Economy and Cookery" from Juliet Corson. Leader in cookery education in the latter half of the 19th century in the United States (1841-1897).

"The Cooking Manual of Practical Directions for Economical Every Day Cookery" from Juliet Corson. Leader in cookery education in the latter half of the 19th century in the United States (1841-1897).

"Twenty Five Cent Dinners for Families of Six" from Juliet Corson. Leader in cookery education in the latter half of the 19th century in the United States (1841-1897).

"A GOOD COOK NEVER WASTES. It is her pride to make the most of everything in the shape of food entrusted to her care; and her pleasure to serve it in the most appetizing form. In no other way can she prove her excellence; for poor cooks are always wasteful and extravagant." Because we believe this work is culturally important, we have made it available as part of our commitment for protecting, preserving, and promoting the world's literature in affordable, high quality, modern editions that are true to the original work.

"A GOOD COOK NEVER WASTES. It is her pride to make the most of everything in the shape of food entrusted to her care; and her pleasure to serve it in the most appetizing form. In no other way can she prove her excellence; for poor cooks are always wasteful and extravagant." "The day has passed for regarding cooking as a menial and vulgar labor; and those who give some thought to their daily food usually gain in vigor and cheerfulness. It is a truism that food is concentrated force. The manipulation of a motive power capable of invigorating both body and mind, is an occupation worthy to employ...