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Author: Mrs. Sarah Tyson Rorer
Publisher: Forgotten Books
ISBN: 9781332809226
Category : Cooking
Languages : en
Pages : 78
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Book Description
Excerpt from Many Ways for Cooking Eggs Rub one tablespoonful of butter and the our together, add the boiling water, slowly stir until boiling, add the salt and pepper; take from the fire. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com 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."
Author: Mrs. Sarah Tyson Rorer
Publisher: Forgotten Books
ISBN: 9781332809226
Category : Cooking
Languages : en
Pages : 78
Get Book Here
Book Description
Excerpt from Many Ways for Cooking Eggs Rub one tablespoonful of butter and the our together, add the boiling water, slowly stir until boiling, add the salt and pepper; take from the fire. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com 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."
Author: S. T. Rorer
Publisher:
ISBN:
Category : Cookery (Eggs)
Languages : en
Pages : 80
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Book Description
Author: Alexander Filippini
Publisher: Forgotten Books
ISBN: 9780332388106
Category : Cooking
Languages : en
Pages : 130
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Book Description
Excerpt from One Hundred Ways of Cooking Eggs Half a pinch of pepper represents 38 grains, or a teaspoonful. A third of a pinch of nutmeg represents 13 grains, or half a tea spoonful. The recipes referred to in the One Hundred Ways of Cooking Eggs will be found in the appendix. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com 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.
Author: Alexander Filippini
Publisher: Legare Street Press
ISBN: 9781015881624
Category : Business & Economics
Languages : en
Pages : 0
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Book Description
This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work is in the "public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Author: Mrs. Hugh Coleman Davidson
Publisher: Forgotten Books
ISBN: 9781333623951
Category : Cooking
Languages : en
Pages : 110
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Book Description
Excerpt from Egg Dainties: How to Cook Eggs in 150 Ways, English and Foreign IN many English households it is seldom that eggs appear at table in any other form than poached or boiled. Omelettes are considered luxuries, even if the cook can make them decently - which is not often the case - and few people seem to have heard of tortillas. The reason sometimes given is that eggs are expensive. So, in a sense, they are; yet, in another sense, they are cheap, for they form a perfect food, containing more real nutriment than anything else of the same bulk which can be obtained at the same price. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com 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.
Author: Sarah Tyson Rorer
Publisher:
ISBN: 9781453758403
Category :
Languages : en
Pages : 50
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Book Description
This is a vintage cookbook first published in 1900.Inside you will find many intriguing recipes for cooking eggs. Simple, yet creative ideas you may have never thought of.If you like chicken and mushrooms, you will probably want to make the "Eggs a la Reine". If you are an onion lover, you may want to try "Eggs a la Bonne Femme" with just a hint of nutmeg.If you have a truly gourmet palate, "Eggs Malikoff" may be your cup wo tea with caviar and horseradish in the mix, or maybe "Eggs a la Livingston" made with pate'.Omelet lovers will enjoy the "Havana Omelet" and the "Omelet O'Brien", among many others.If you have never been able to master a souffle, the tricks to perfection are included at the very end of the book.Bon Appetit!
Author: Mrs. S. T. Rorer
Publisher: Forgotten Books
ISBN: 9781330430392
Category : Cooking
Languages : en
Pages : 116
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Book Description
Excerpt from Many Ways for Cooking Eggs Many 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 Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com 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.
Author: S. T. Rorer
Publisher: BoD – Books on Demand
ISBN: 338705291X
Category : Fiction
Languages : en
Pages : 86
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Book Description
Reproduction of the original. The publishing house Megali specialises in reproducing historical works in large print to make reading easier for people with impaired vision.
Author: Sarah Tyson Heston Rorer
Publisher: Createspace Independent Publishing Platform
ISBN: 9781722033064
Category :
Languages : en
Pages : 28
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Book Description
Many Ways for Cooking Eggs Sarah Tyson Heston Rorer SAUCES The philosophy of a sauce, when understood, enables even an untrained cook to make a great variety of every day sauces from materials usually found in every household; to have them uniform, however, flavorings must be correctly blended, and measurements must be rigidly observed. Two level tablespoonfuls of butter or other fat, two level tablespoonfuls of flour, must be used to each half pint of liquid. If the yolks of eggs are added, omit one tablespoonful of flour or the sauce will be too thick. Tomato sauce should be flavored with onion, a little mace, and a suspicion of curry. We are delighted to publish this classic book as part of our extensive Classic Library collection. Many of the books in our collection have been out of print for decades, and therefore have not been accessible to the general public. The aim of our publishing program is to facilitate rapid access to this vast reservoir of literature, and our view is that this is a significant literary work, which deserves to be brought back into print after many decades. The contents of the vast majority of titles in the Classic Library have been scanned from the original works. To ensure a high quality product, each title has been meticulously hand curated by our staff. Our philosophy has been guided by a desire to provide the reader with a book that is as close as possible to ownership of the original work. We hope that you will enjoy this wonderful classic work, and that for you it becomes an enriching experience.
Author: S. T. Rorer
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 63
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Book Description
