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

A practical guide on domestic economy and cooking techniques written in the late 19th century. The work captures a series of lectures delivered to women attending the University of Minnesota to better equip them for home management and culinary skills. The lectures cover a wide range of topics from the preparation of basic dishes to advanced cooking methods, aiming to enhance the audience's knowledge in domestic responsibilities. The beginning of the text outlines the structure and intent of Corson's lectures, aimed particularly at two groups: experienced housekeepers seeking to refine their cooking skills and young women balancing education with home duties. Corson explains the methodology of her classes, emphasizing hands-on learning where dishes are prepared and tasted in real-time. She introduces fundamental recipes like soup stock, boiled salmon with cream sauce, and various methods for preparing vegetables, clearly laying the foundations for her teachings in domestic cookery throughout the series. The opening portion establishes a relatable and instructional tone, encouraging active participation and discussion among the attendees.