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A Course of Lectures on the Principles of Domestic Economy and Cookery

Juliet Corson

Book Overview: 

This course of lectures is designed to meet the wants of two classes of persons:
First—Those who are experienced housekeepers, familiar with the principles and practice of cookery, but who desire information concerning the preparation of the finer dishes of the modern school.
Second—The young ladies in attendance at the University and others like them, who have had their time and attention so engrossed with studies and other duties that they have not had the opportunity to qualify themselves in this most important branch of a woman’s education.

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Book Excerpt: 
. . .If you can get good lard it makes nice pastry; by that I mean lard which has a very little water in it. A good deal of the lard that you buy in the stores has a large proportion of water in it, and I believe in these days it is apt to be sophisticated with several articles which are not exactly lard, so that home-made lard is decidedly the best; that which you try out yourself. First take the butter, or whatever shortening you use,—butter, lard, or[32] suet,—and mix it with twice the quantity of flour. For instance, if you are going to use a pound of flour allow half a pound of shortening. Take half the shortening and mix it with the flour, using a knife. Then wet the mixed flour and butter with just enough cold water to form a paste which you can roll out. If you mix with a knife or spoon you avoid heating the pastry. After the flour and the first half of the shortening have been mixed to a paste roll it out, about half an inch thick, and put the rest of the . . . Read More