Fifteen New Ways for Oysters

Name: Fifteen New Ways for Oysters
Author: S. T. Rorer

By S. T. Rorer

Open in WeRead

Explore more books like this:

Cooking & Drinking

About This Book

A concise cooking pamphlet offering fifteen oyster recipes, each presented with precise ingredient amounts and step-by-step techniques for methods such as curried, sautéed, boiled, Newburg-style, keebobbed, pan-baked tarts, creamed preparations, and bisque. Practical advice on draining, handling, seasoning, and timing recurs throughout, with brief directions for stovetop, broiling, and oven cooking and occasional serving suggestions. The collection emphasizes simple sauces and clear procedures, functioning as a compact, instructional reference for preparing oysters in a variety of presentations.

About the Author

S. T. Rorer

S. T. Rorer was a notable American culinary author known for her contributions to cookery literature in the late 19th and early 20th centuries. She specialized in practical and innovative recipes, making her work accessible to home cooks. Among her well-regarded titles is "Ice Creams, Water Ices, Frozen Puddings Together with Refreshments for all Social Affairs," which reflects her focus on entertaining and social dining. Rorer's other works, such as "Fifteen New Ways for Oysters" and "Many Ways for Cooking Eggs," showcase her creativity in the kitchen and her ability to adapt traditional recipes for modern tastes. Her writings continue to be a resource for those interested in historical American cooking.