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Examples
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But it should be remembered that Political Economy is the child of Domestic Economy, the best school for realities is a good family.
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Matthaei cites a passage from the Cyclopedia of Domestic Economy, written in 1857: As it is the business of man to provide the means of living comfortably, so it is the province of women to dispose judiciously of those means, and maintain order and harmony in all things.
Economic Principals David Warsh 1993
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Sydney Technical College, was appointed, on probation, lecturer and demonstrator in Cookery and Domestic Economy to the students at
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Cookery and Domestic Economy, which had been opened by the Princess
The Art of Living in Australia ; together with three hundred Australian cookery recipes and accessory kitchen information by Mrs. H. Wicken Philip E. Muskett
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Domestic Economy takes its place beside Political Economy, and "woman's sphere" stretches from Dan to Beersheba, and from the hearthstone to the Capitol.
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This course is designed for those who expect to teach Domestic Economy — sewing
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Electives — (30 periods): Agriculture 1, 6, and 9; Domestic Economy
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Greek 8, 9 and 11 combined; Domestic Economy 1, 2, 3, 4, 5 and 6;
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Economy 1, 2, and 3; Special Certificate — Domestic Economy
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Greek 8, 9 and 11 combined; Domestic Economy 1, 2, 3; Drawing 1,
chained_bear commented on the word Domestic Economy
"The anonymous author of Domestic Economy (1827) cooked ripe tomato flesh to a bold mush with butter, garlic, thyme and chillies, but she was one of the bravest and most liberal of cooks, more ready to experiment with foreign flavours and textures than the majority of her broadly conservative contemporaries. Whereas most domestic cooks knew only a few 'foreign' recipes, keeping them quite separate from the rest of their cooking, she wrote inspiringly of the Continental love of calf's liver and encouraged her readers to dredge it in flour, fry it and serve it with an exemplary sauce of wine, ale, garlic, spices, and herbs. Among now-standard recipes for mulligatawny and curry, she daringly fricasséed frogs with garlic, simmered snails with truffles and introduced the sweet pillaus, yogurts and cold soups of Persia, cubbubs (kebabs), couscous and African honey-pastes. Against directions for more prosaic ox cheek, ox heart and salted udder jostled recipes for pigeons with apricots, mutton with dates and mince in vine leaves -- dishes so startlingly far ahead of their time that among Regency cookbooks they are entirely unique."
--Kate Colquhoun, Taste: The Story of Britain Through Its Cooking (NY: Bloomsbury, 2007), 267
January 18, 2017