The Cooking Manual of Practical Directions for Economical Every-Day CookeryCOOKING MANUALReading editionChapter navigation32 reading sectionsGo to chapterChoose a chapter…Front matterCOOKING MANUALJULIET CORSON.Chapter I · General Rules for Marketing.Chapter II · Soup.Chapter III · Fish.Chapter IV · Relishes.Chapter V · Side Dishes or Entrées.Chapter VI · Large Roasts.Chapter VII · Boiled Meats.Chapter VIII · Salads and Salad Sauces.Chapter IX · Vegetables.Chapter X · Cheap Dishes without Meat.Chapter XI · Cheap Dishes with Meat.Chapter XII · The Children's Chapter.Chapter XIII · Cookery for Invalids.Chapter XIV · Bread.Chapter IChapter IIChapter IIIChapter IVChapter VChapter VIChapter VIIChapter VIIIChapter IXChapter XChapter XIChapter XIIChapter XIIIChapter XIVINDEX.Previous chapter ←Front matterNext chapter →JULIET CORSON.All chapters and sections (32)Opening pagesFront matterOther sectionsCOOKING MANUALJULIET CORSON.Chapters12345678910111213141234567891011121314Other sectionsINDEX.OFPRACTICAL DIRECTIONS FOR ECONOMICAL EVERY-DAY COOKERY.BY← Front matterJULIET CORSON. →