Many Ways for Cooking Eggs

by Sarah Tyson Heston Rorer

Excerpt from Many Ways for Cooking Eggs

Rub two tablespoonfuls of butter and the flour together, add the boiling w'ater, stir until boiling, add the salt and pepper; take from the fire, add the remaining tablespoon ful of butter and it is ready for use. It must not be boiled after the last butter is added.

About the Publisher

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This 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.

Genres: Cooking, Cookbooks

115 pages, Paperback

First published January 1, 1907

About the author

Sarah Tyson Rorer was an American pioneer in the field of domestic science. She founded the Philadelphia School of Cookery. In the course of her career, Mrs. Rorer gave many cooking exhibitions, some of them at the Pennsylvania Chautauqua, where she was also president of the women's auxiliary board. Her most famous demonstrations were at the St. Louis World's Fair of 1904, where she was director and manager of the East and West pavilions.

She was editor and part owner of Table Talk and also edited and wrote for Household News, Ladies Home Journal, and Good Housekeeping. She was a director of the Pennsylvania Chautauqua School of Domestic Science.

Reviews

[Staceywh_17]

I've fallen in love with these old fashioned cook books, who knew there was so much you could do with a simple egg apart from boiling, poaching & frying. As before, looking to try many of the recipes. Due to the age of the book all recipes are just plain, simple, wholesome meals with nothing extra added 🍳

[Lynda]

First published in 1907, this books is organized the old-fashioned way. Basic first and methods of cooking eggs followed by dished using that method thoroughly explained. I have used these recipes over the years and love the book.

[Deke]

How many ways? By the last chapter there's a recipe that involves an omelet scored with a hot poker and doused with Jamaican rum. No joke.

[Lynda]

Was 1st kindle unlimited "book" I bought in 2012. Never read. read for my cookbook purge. Was good reading, but, does not fit my food plan. Recipes seldom included cooking times, as Bobby Flay would say "eggs are stars of these dishes." Fascinating 'old' cookbook.

[Susan Molloy]

Hungry? How about an entire book of egg-based recipes such as omelettes, soufflés, baked, fried, shirred, boiled, and an egg flip with raw egg, powdered sugar, and rum.

A section on sauces is included.

Good reference for your kitchen or