“THE BOOK FOR THE TIMES.”

“HOW WELL CAN WE LIVE IF WE ARE MODERATELY POOR?”

The Housekeeper will find the answer to this question in

MISS CORSON’S COOKING MANUAL OF PRACTICAL DIRECTIONS FOR ECONOMICAL COOKERY.

18 mo, 144 pages, oil covers, 50 cents.

The closely filled pages of this book contain as much matter as is often found in books of three times the price. It will attract especial attention from the fact that the author is at the head of the well-known Cooking School in St. Mark’s Place, New York.

Critical Notices.

“Miss CORSON has done well to give the public this result of her experience in culinary teaching, in a form so cheap that it may have the widest possible usefulness. She is a common-sense woman, and takes up the subject from a point of view that is thoroughly practical. Her book is full of excellent information, scientific hints, practical suggestions, and plain receipts, descriptive of the preparation of many important dishes. We believe it will be found eminently trustworthy as a kitchen hand-book.”—Popular Science Monthly.

“ A BOOK of small pretensions and considerable value. The motto on the title-page gives an idea of the spirit and purpose of the book. Miss Corson is the head of the New York Cooking School, and is fitted both by study and practice to answer this important question.”—Harper’s Monthly.

“‘THE COOKING MANUAL’ by Juliet Corson, the able Superintendent of the New York Cooking School, is emphatically a book for the hard times. It is full of practical common sense, and contains hints that are invaluable to young housekeepers, while the more experienced ones cannot fail to learn much from it.”—New York Herald.

“ONE of the results of the New York Cooking School, whose good work has been a matter of general assent, is Miss Corson’s ‘COOKING MANUAL.” There are over three hundred receipts given, and all these come within the compass of an every-day dinner, and the comprehension of an ordinary cook. They are the triumph of judgment and skill which makes of cooking a fine art.—New York World.

“A good cook never wastes, and Miss Corson being the best of cooks, has a really surprising number of ways at command for making the most of the marketing, creating the greatest variety of dishes out of the smallest variety of materials, making something presentable and palatable out of every scrag end, and finding profitable use for the most unpromising scraps.”—N. Y. Evening Post.

“THERE are a great many of us who cannot live better than by following Miss Corson’s directions. Her “COOKING MANUAL” is a common-sense treatise on dishes suitable for the richest and the most moderate table; it is certain that no housekeeper should be without a copy.”—N. Y. Evening Telegram.

“MISS CORSON’S ‘COOKING MANUAL’ is intended for the use of those cooks and housekeepers who wish to know how to make the most wholesome dishes at the least possible cost, and to teach conscientious mothers of families how well they can live even if they are moderately poor”—New York Sun.

THE receipts number nearly three hundred; not one of them is beyond the means of any family which can afford to cook at all; while nearly all of them, if faithfully followed would put upon the rich man’s table food more nourishing and palatable than nine out of ten well-to-do people ever taste outside of first-class restaurants.”—The Christian Union.

“THE COOKING MANUAL is an excellent little book by a lady who knows how cooking should be done.”—New York Observer.

“THIS little book is one of the most useful works that has been published for a long time on this subject. Miss CORSON’S efforts to introduce a more nourishing and healthy style cf cooking in this country have been attended with considerable success. Her writings on culinary reform are well known, and her Cooking School, which has been in existence three years, has been the subject of frequent praise from the New York press. Miss Corson understands both the art of cooking and of book-making, and knows how to say a great deal in a short space. Every housekeeper can find occasion to use the information contained in this work at least three times a day.”—Cleveland Leader.

“SIMPLE dinners can be made delicate and delicious, or ill-cooked and unpalatable; and with the blessing of such cooking-books we can always command a comfortable dinner. It should be borne in mind these receipts are the actual results of lectures on cooking practically demonstrated in the school-room, thoroughly tested and passed upon. The directions are so simple that the most stupid cook can master them, while the book’s general principles inculcate economy invaluable in these hard times.”—Petersburg, Va. Index and Appeal.

“The secret of economy which gives skill to conceal cheap things.”— Chicago Tribune.

MISS CORSON’S WORKS ON COOKERY AND DOMESTIC ECONOMY.

TWENTY-FIVE CENT DINNERS FOR FAMILIES OF SIX.—Send ten cents, and postage stamp, for this invaluable little book which tells you how to prepare a good dinner for twenty-five cents.

Address—

Miss JULIET CORSOX.

Supt. N. Y. Cooking School,

8 St. Mark’s Place, New York.

MISS CORSON’S COOKING MANUAL; or, Practical Directions for Economical Every Day Cookery.” New York: DODD, MEAD & Co.Pp. 144, price 50 cents.

OUR HOUSEHOLD COUNCIL; or, The Study of Domestic Economy as a Social Accomplishment. (Now being published serially.)

FOODS: Their Sources, Uses and Methods of Preparation: An Every - day Book for Housekeepers and Cooks. (Nearly Ready.)

THE BILL OF FARE, with Accompanying Receipts and Estimated Cost. A simple and complete guide for young housekeepers. (Nearly Ready.)

A TEXT-BOOK FOR COOKING SCHOOLS.—Designed to forward the establishment of Cooking Schools throughout the country. (Nearly Ready.)