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The Theory of the Leisure Class (Modern Library Classics)
Thorstein Veblen, Alan Wolfe
A Plain Cookery Book For The Working Classes - Charles Elmé Francatelli Plain, fairly easy-to-follow instructions to make basic dishes. Some dishes are still familiar: roast fowl, rice pudding, meat pie. Others sound a bit odd to modern ears: Cocky Leaky, Italian cheese (which is bits of pig and seasonings baked together until spreadable), baked bullock's heart. Some measurements are in Imperial, but others are things like "a pennyworth of mixed pickles", "half-a-gill" of vinegar, or "pieces about the size of a pigeon's egg". In terms of ingredients, bread and herbs predominate, with a lot of oatmeal, rice, and salted pork. The cheeks, heels, and organs of animals are commonly used as well. Interestingly, although ketchup and curry were already common enough to Victorian audiences that Francatelli doesn't think to explain them, the poor were still going to bakers to bake their food. Additionally, it's clear that Francatelli is writing for a fairly urban audience, because although he assumes everyone knows how to pluck a fowl or will make their own fruit preserves, he also gives very detailed instructions on how to break down a pig's body. His audience is at an odd stage in society, where they don't raise or grow their own food but still deal wtih ingredients at their most basic level.

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