Made-Over Dishes

Name: Made-Over Dishes
Author: S. T. Rorer

By S. T. Rorer

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About This Book

A practical domestic guide to converting leftovers and economical purchases into wholesome meals, emphasizing careful selection of ingredients, saving bones and trimmings for stock, and minimizing waste. It gives clear, repeatable methods for making stocks and a range of sauces—white, tomato, béchamel, suprême, hollandaise, and brown—often with standard proportions and seasoning, and includes techniques for browning and preparing kitchen bouquet. The work also supplies recipes and preparation notes for meats (cooked and uncooked), fish, poultry, eggs, breads, potatoes, salads, cereals, vegetables, fruits, and uses for sour milk and cream.

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.