Many Ways for Cooking Eggs

Name: Many Ways for Cooking Eggs
Author: S. T. Rorer

By S. T. Rorer

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About This Book

A practical compendium of egg cookery and accompanying sauces, organized as step-by-step techniques and recipes. It describes basic preparations—boiled, poached, shirred, baked, scrambled—and many omelet varieties and filled or sauced presentations. Detailed sauce fundamentals and proportions accompany recipes for cream, tomato, brown, Hollandaise and other flavored sauces. Variations and fillings including vegetables, meats, seafood and sweetbreads, plus preservation tips and troubleshooting guidance, help cooks adapt preparations for different household sizes and occasions.

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.