Produced by Karen Fabrizius, David Starner,

and the Online Distributed Proofreading Team.

MANY WAYS FOR COOKING EGGS

By Mrs. S.T. Rorer

Author of Mrs. Rorer's New Cook Book, Philadelphia Cook Book, Breadand Bread-Making, and other Valuable Works on Cookery.

CONTENTS

SAUCES

English Drawn Butter, Plain Hollandaise; Anchovy, Bechamel, Tarragon,
Horseradish, Cream or White, Brown Butter, Perigueux, Tomato, Paprika,
Curry, Italian

COOKING OF EGGS

To Preserve Eggs, Egging and Crumbing, Shirred Eggs, Mexicana, On a
Plate, de Lesseps, Meyerbeer, a la Reine, au Miroir, a la Paysanne, a
la Trinidad, Rossini, Baked in Tomato Sauce, a la Martin, a la
Valenciennes, Fillets, a la Suisse, with Nut-Brown Butter, Timbales,
Coquelicot, Suzette, en Cocotte. Steamed in the Shell, Birds' Nests,
Eggs en Panade, Egg Pudding, a la Bonne Femme, To Poach Eggs, Eggs
Mirabeau, Norwegian, Prescourt, Courtland, Louisiana, Richmond,
Hungarian, Nova Scotia, Lakme, Malikoff, Virginia, Japanese, a la
Windsor, Buckingham, Poached on Fried Tomatoes, a la Finnois, a la
Gretna, a l'Imperatrice, with Chestnuts, a la Regence, a la
Livingstone, Mornay, Zanzibar, Monte Bello, a la Bourbon, Bernaise, a
la Rorer, Benedict, To Hard-boil, Creole, Curried, Beauregard,
Lafayette, Jefferson, Washington, au Gratin, Deviled, a la Tripe, a
l'Aurore, a la Dauphin, a la Bennett, Brouilli, Scalloped, Farci,
Balls, Deviled Salad, Japanese Hard, en Marinade, a la Polonnaise, a
la Hyde, a la Vinaigrette, a la Russe, Lyonnaise, Croquettes, Chops,
Plain Scrambled, Scrambled with Chipped Beef, Scrambled with Lettuce,
Scrambled with Shrimps, Scrambled with Fresh Tomatoes, Scrambled with
Rice and Tomato, Scrambled with Asparagus Tips, Egg Flip

OMELETS

Omelet with Asparagus Tips, with Green Peas, Havana, with Tomato
Sauce, with Oysters, with Sweetbreads, with Tomatoes, with Ham, with
Cheese, with Fine Herbs, Spanish, Jardiniere, with Fresh Mushrooms,
O'Brien, with Potatoes

SWEET OMELETS

Omelet a la Washington, with Rum, Swiss Souffle, a la Duchesse,
Souffle

SAUCES

The philosophy of a sauce, when understood, enables even an untrainedcook to make a great variety of every day sauces from materialsusually found in every household; to have them uniform, however,flavorings must be correctly blended, and measurements must be rigidlyobserved. Two level tablespoonfuls of butter or other fat, two leveltablespoonfuls of flour, must be used to each half pint of liquid. Ifthe yolks of eggs are added, omit one tablespoonful of flour or thesauce will be too thick. Tomato sauce should be flavored with onion, alittle mace, and a suspicion of curry. Brown sauce may be simplyseasoned with salt and pepper, flavored and colored with kitchenbouquet. Spanish sauce should also be flavored with mushrooms, or ifyou can afford it, a truffle, a little chopped ham, a tablespoonful ofchives, shallot and garlic. Water sauce, drawn butter and simple sauceHollandaise, when they are served with fish, must be flavored with adash of tarragon vinegar, salt and pepper.

ENGLISH DRAWN BUTTER

    3 tablespoonfuls of butter
  1/2 pint of boiling water
    2 tablespoonfuls of flour
  1/2 teaspoonful of salt
    1 dash of pepper
...