Many Ways for Cooking Eggs (Classic Reprint), by Mrs. S. T. Rorer
Many Ways For Cooking Eggs (Classic Reprint), By Mrs. S. T. Rorer. Discovering how to have reading routine resembles learning how to attempt for eating something that you actually don't desire. It will certainly require more times to help. In addition, it will certainly likewise little bit make to serve the food to your mouth and ingest it. Well, as checking out a book Many Ways For Cooking Eggs (Classic Reprint), By Mrs. S. T. Rorer, often, if you need to review something for your new jobs, you will feel so woozy of it. Even it is a book like Many Ways For Cooking Eggs (Classic Reprint), By Mrs. S. T. Rorer; it will certainly make you really feel so bad.
Many Ways for Cooking Eggs (Classic Reprint), by Mrs. S. T. Rorer
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Excerpt from Many Ways for Cooking EggsMany Ways for Cooking Eggs was written by Mrs. S. T. Rorer in 1912. This is a 114 page book, containing 16609 words and 4 pictures. Search Inside is enabled for this title.About the PublisherForgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.comThis book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Many Ways for Cooking Eggs (Classic Reprint), by Mrs. S. T. Rorer- Published on: 2015-09-27
- Original language: English
- Number of items: 1
- Dimensions: 9.02" h x .25" w x 5.98" l, .37 pounds
- Binding: Paperback
- 118 pages
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Most helpful customer reviews
57 of 60 people found the following review helpful. Yep, It's About Eggs By The Invisible Pam Sarah Tyson Heston Rorer (1849-1937) was a fairly important Home Economist back-in-the-day. She was the editor at "Household News" and was a member of the staff for "Ladies Home Journal" and "Good Housekeeping". She published "Many Ways for Cooking Eggs" in 1912.This book --which has no drawings and so is fine for the Kindle-- has recipes for sauces and directions for cooking eggs in a variety of ways. In addition, there's instructions for preserving eggs, and general egg facts. Here's some of what you'll find: * Sauces English Drawn Butter, Plain Hollandaise; Anchovy, Bechamel, Tarragon, Horseradish, Cream or White, Brown Butter, Perigueux, Tomato, Paprika, Curry, Italian * Cooking of Eggs To Preserve Eggs, Egging and Crumbing, Shirred Eggs, Mexicana, On a Plate, de Lesseps, Meyerbeer, a la Reine, au Miroir, a la Paysanne, a la Trinidad, Rossini, Baked in Tomato Sauce, a la Martin, a la Valenciennes, Fillets, a la Suisse, with Nut-Brown Butter, Timbales, Coquelicot, Suzette, en Cocotte. Steamed in the Shell, Birds' Nests, Eggs en Panade, Egg Pudding, a la Bonne Femme, To Poach Eggs, Eggs Mirabeau, Norwegian, Prescourt, Courtland, Louisiana, Richmond, Hungarian, Nova Scotia, Lakme, Malikoff, Virginia, Japanese, a la Windsor, Buckingham, Poached on Fried Tomatoes, a la Finnois, a la Gretna, a l'Imperatrice, with Chestnuts, a la Regence, a la Livingstone, Mornay, Zanzibar, Monte Bello, a la Bourbon, Bernaise, a la Rorer, Benedict, To Hard-boil, Creole, Curried, Beauregard, Lafayette, Jefferson, Washington, au Gratin, Deviled, a la Tripe, a l'Aurore, a la Dauphin, a la Bennett, Brouilli, Scalloped, Farci, Balls, Deviled Salad, Japanese Hard, en Marinade, a la Polonnaise, a la Hyde, a la Vinaigrette, a la Russe, Lyonnaise, Croquettes, Chops, Plain Scrambled, Scrambled with Chipped Beef, Scrambled with Lettuce, Scrambled with Shrimps, Scrambled with Fresh Tomatoes, Scrambled with Rice and Tomato, Scrambled with Asparagus Tips, Egg Flip * Omelets Omelet with Asparagus Tips, with Green Peas, Havana, with Tomato Sauce, with Oysters, with Sweetbreads, with Tomatoes, with Ham, with Cheese, with Fine Herbs, Spanish, Jardiniere, with Fresh Mushrooms, O'Brien, with Potatoes * Sweet Omelets Omelet a la Washington, with Rum, Swiss Souffle, a la Duchesse, SouffleI've not cooked any of these recipes... yet, and am not a good enough gourmet to be able to make a decent comment on what the results would be likely to be.Pam T~mom and bloggerPageinHistory
9 of 9 people found the following review helpful. good cheap eating in these dificult times By booksandcats This book is just chockerblock full of everything anyone has ever done with an egg. Some of the recipes are quite interesting, and sound good. There is, however, no order to the content, and no index. But, you will get some entertainment, and perhaps some nutritional value from this little book.
1 of 1 people found the following review helpful. Egg-cellent History and Ideas By Tasc I love old cookbooks! The customs and ways of food, it's preparation, serving, acquirements. It's even better when the book is still timely 100 years later.This books if full of ideas for the serving of eggs as main dishes. Sauces, omelets, and other neat suggestions abound. Well worth a look.
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