Transcript
TX745
LIBRARY OF CONGRESS
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copy
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XXC., NO. ^
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Copyright 1907 by
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Sarah Tyson Rorer
All Rights Reserved
Printed by
George
H
Buchanan Company
Philadelphia
CONTENTS Sauces
....
English
Drawn
5
6
Butter
Sauce Hollandaise
Anchovy Sauce
6
.
7
.
Plain Ravigotte Sauce
7
Sauce Bechamel
8
.
8
Tarragon Sauce Horseradish Sauce
8
Cream or White Sauce Brown Butter Sauce
9 9
Sauce Perigueux
lo
Tomato Sauce
II
Paprika Sauce
II
Curry Sauce
11
Spanish Sauce
12
Cooking of Eggs To Preserve Eggs
13
Shirred Eggs
17
i6
Eggs Mexicana Eggs on a Plate Eggs De Lesseps Eggs Meyerbeer
17
i8 19
19
Egg Timbales
2o
Eggs Coquillicot
21
Eggs Suzette Eggs Steamed in the Shell
21
.
22
%&
CONTENTS Cooking of Eggs
—Continued
To Poach Eggs Eggs Mirabeau Eggs Norwegian
.
Eggs Prescourt . Eggs Louisiana Eggs Richmond . Hungarian Eggs Eggs Nova Scotia Eggs Lakme Eggs Malikoff .
Eggs Virginia Japanese Eggs
To
Hard-boil Eggs
Eggs Creole Curried Eggs
Eggs Beauregard Eggs Lafayette Eggs
Jefferson
Eggs Washington
Eggs a
la
Martin
Eggs au Gratin Devilled Eggs
Eggs a
Eggs
la
Tripe
a r Aurora
Eggs a
la Suisse
Eggs a
la
Dauphin
Eggs with Nut-brown Butter
Eggs
Broulli
CONTENTS
Sauces There sauces,
a certain philosophy of the
is
when understood,
which,
ables one to
make
en-
from
quite a variety
the materials usually found in every
household.
The measurements, are rounded as
the spoon.
If,
urements
are
spoonfuls
or
as
given here,
much above however,
easier,
as below
level
allow
meas-
two
two tablespoonfuls
each one given in these recipes.
tea-
for
MANY WAYS
O
FOR
ENGLISH DRAWN BUTTER 2 tablespoonfuls of butter Yi.
I
pint of boiling water
tablespoonful of flour
Yz teaspoonful of salt
A
dash of pepper
Rub one the
tablespoonful of butter and together,
flour
slowly
water,
add until
stir
the
boiling
boiling,
the salt and pepper; take from the
add
the
butter
remaining
and
it
is
must not be boiled is
tablespoonful
ready
for
use.
add fire,
of It
after the last butter
added.
SAUCE HOLLANDAISE Make add to
it,
English
when
Drawn
Butter
done, the yolks of
and
two
eggs beaten with two tablespoonfuls of water; cook until thick and jelly-
COOKING EGGS like,
take from the
tablespoonfiil
fire
7
and add one
of tarragon vinegar or
the juice of half a lemon.
ANCHOVY SAUCE Rub two
teaspoonfuls
of anchovy
essence with the butter and flour and
then finish the same as English
Drawn
Butter.
PLAIN RAVIGOTTE SAUCE I
Chili,
chopped
I
tablespoon ful of tarragon vinegar
I
teaspoonful of Worcestershire sauce
I
tablespoonful of chopped parsley-
Make
English
Drawn
Butter and
then add the above ingredients.
MANY WAYS
»
FOR
SAUCE BECHAMEL tablespoonful of butter
I
The yolk Yz I
of one egg cup of milk saltspoonful of pepper
tablespoonful of flour cup of stock Yz teaspoonful of salt I
Yz
Rub
the butter and flour together,
add the stock and the milk and until boiling;
take from the
add the fire
salt
stir
and pepper,
and add the beaten
yolk of the tgg, heat for a
over hot water, and
it is
moment
ready for use.
TARRAGON SAUCE Add two
tablespoonfuls of tarragon
vinegar to an English
Drawn
Butter
Sauce.
HORSERADISH SAUCE Make an English Drawn just at serving time,
Butter, and,
add a half cupful
COOKING EGGS
9
of freshly grated horseradish.
you
If
are obliged to use that preserved in vinegar, press
it
perfectly dry before
adding.
CREAM OR WHITE SAUCE tablespoonful of butter pint of milk I tablespoonful of flour Yz teaspoonful of salt I saltspoonful of pepper I
^
Rub
the butter and flour together,
add the milk cold and
stir until
ing; add the pepper and salt and
boilit
is
ready for use.
BROWN BUTTER SAUCE 6 tablespoonfuls of butter I teaspoonful of mushroom catsup I tablespoonful of vinegar 4 tablespoonfuls of stock
Melt the skim; pour
butter, it
brown
carefully
it
into
and then a clean
MANY WAYS
lO
FOR
saucepan, add the vinegar, catsup and stock, boil a
minute, and
it
is
ready
for use.
SAUCE PERIGUEUX 4 tablespoonfuls of butter Yz pint of stock I
glass of white
wine
Yz teaspoonful of salt I
tablespoonful of flour
1
bay
leaf
2 chopped truffles I
I
saltspoonful of pepper teaspoonful of kitchen bouquet
Chop
the truffles and put
them with
the bay leaf and wine in a saucepan on the back of the stove. butter stock,
and stir
flour
Rub
together,
until boiling
half the
add
and add one
teaspoonful of Kitchen Bouquet, salt
the
and pepper, and then the
the
truffles;
cook ten minutes, add the remaining quantity of butter and use at once.
COOKING EGGS
II
TOMATO SAUCE Rub
together two level tablespoon-
and two of
fuls of flour
Add
butter.
a half pint of strained tomatoes. until
boiling.
Add
Stir
a teaspoonful of
onion juice, a half teaspoonful of
and a saltspoonful of pepper.
and
salt
Strain
use.
PAPRIKA SAUCE Rub
together two level tablespoon-
fuls of flour
and two of
butter,
Add
tablespoonful of paprika. pint of chicken stock. ing.
Add
and
strain.
vv^ith
a
a half
Stir until boil-
a half teaspoonful of salt,
This sauce
may
be used
over chicken as well as eggs.
CURRY SAUCE Chop two soft.
fine
one onion.
Cook
it
with
level tablespoonfuls of butter until
Do
not brown.
Add two
level
MANY WAYS
12
of curry
teaspoonfuls
FOR
powder and a
Mix and add
half teaspoonful of salt.
a half pint of boiling water. boiling,
and
Stir until
strain.
SPANISH SAUCE Chop
carrot
sufficient
tablespoonful.
Add
it
make
to
a
to one chopped
Place them in a saucepan with
onion.
three level tablespoonfuls of butter, a
bay
leaf
and a blade of mace.
the pan over the
fire until
bles are slightly
browned.
the butter and add to
spoonfuls of
good
stock,
flour,
it
a
two half
Shake
the vegeta-
Drain
off
level table-
cupful
of
a half cupful of strained
tomatoes, and bring to a
boil.
Add
a
half teaspoonful of salt and a dash of
Cayenne.
Strain.
strain again
Stir until boiling,
and add four tablespoon-
fuls of Sherry.
Cooking of Eggs Any
single food containing
the
all
elements necessary to supply the re-
quirements of the body complete or typical
called
is
Milk and
food.
eggs are frequently so
a
called, because
they sustain the young animals of their
kind during a period of rapid growth. Nevertheless,
neither
forms a perfect adult.
diet
of for
foods
these
the
human
Both are highly nutritious, but
incomplete.
Served
with
bread
or
rice,
they
form an admirable meal and one that is
nutritious
and
easily digested.
The
white of eggs, almost pure albumin, is
nutritious,
water
at
and,
170°
when cooked
Fahrenheit,
in
requires
MANY WAYS
14 less
time for perfect digestion than a
The white
raw egg. egg
FOR
is
of a hard-boiled
tough and quite
yolk, however,
if
The
insoluble.
the boiling has been
done carefully for twenty minutes,
mealy
and
easily
digested.
eggs, no matter what fat
is
hard, tough and insoluble.
is
Fried used, are
The yolk
of an egg cooks at a lower temperature than the white, and for this reason
an egg should not be boiled unless the yolk alone
is
Ten eggs
to be used.
are supposed to weigh a
pound, and, unless they are unusually large or small, this
Eggs
is
quite correct.
contain from 72 to 84 per cent,
of water, about 12 to 14 per cent, of albuminates.
The yolk
is
fat; the white deficient.
quite rich in
They
also
contain mineral matter and extractives.
5
COOKING EGGS
To
1
without breaking
hold your hand
it,
around the egg toward a bright or
and
sun
the
the white clear,
on
it
its
in a bucket of side,
it
is
it
is
beware of
Or,
water and
fresh.
If
it
fairly fresh, but, if it.
The
you
if it
falls
sort of
standing on
topples in the water,
end,
it.
quite round and fresh.
it is
light
through
look
If the yolk appears
put
egg
ascertain the freshness of an
it
shell of a fresh
As
looks dull and porous.
it
its
floats,
egg
begins to
age, the shell takes on a shiny appearance.
If
an egg
time, a portion of
is
kept any length of
its
which leaves a space the egg will rattles
may
water evaporates, in the shell,
"rattle."
An
egg that
be perfectly good, and
not absolutely fresh.
and
still
6
;
MANY WAYS
1
FOR
TO PRESERVE EGGS To
preserve eggs
it
is
only neces-
sary to close the pores of the
This
may
shells.
be done by dipping them in
melted paraffine, or packing them in
down; or pack them
salt,
small ends
in a
keg and cover them with brine;
or pack them
down and
keg,
cover them with lime water
but acts as a germicide.
Eggs should not be packed
earlier
Where
than
the
first
of
May
April.
large quantities of the yolks
may
are used, the whites
and
for win-
middle of
ter use later than the
or
ends
small
only protects them from the
this not air,
a
in
kept
in
glass
be evaporated
bottles
or
jars.
Spread them out on a stoneware or granite plate and allow ate at the
mouth of
them
to evapor-
a cool oven.
When
7
COOKING EGGS the
mixture
away.
is
1
dry,
perfectly
This powder
is
put
it
capable of tak-
ing up the same amount of water that has been evaporated from
and may
it,
then be used the same as fresh whites.
SHIRRED EGGS Cover
the
dishes with a fresh
dish
bottoms
of
individual
butter and a few
little
bread crumbs; drop into each
two fresh eggs; stand
this dish in
a pan of hot water and cook
in
oven
Put a
until the whites are set.
the
tiny bit of butter in the middle of each,
and a dusting of
salt
and pepper.
EGGS MEXICANA Put two tablespoonfuls of butter a saucepan.
Add
in
four tablespoonfuls
of finely chopped onion and shake until
MANY WAYS
l8 the
onion
is
FOR
but
soft,
not
brown.
Then add
four
in strips, a
dash of red pepper and a
half
pint
Spanish peppers cut
of tomatoes;
the tomatoes
Add
should be in rather solid pieces. a seasoning of pepper and this
Let
salt.
cook slowly while you shir the
When
desired quantity of eggs.
the
eggs are ready to serve, put two tablespoonfuls of this sauce at each side of the dish, and send at once to the table.
EGGS ON A PLATE Rub
the bottom of a baking dish
with butter.
Dust
and pepper.
Break
eggs as required.
it
lightly with salt
in as
many
fresh
Stand the dish in a
basin of water and cook in the oven five
minutes, or until the whites are
While
these
are
cooking,
put
set.
two
COOKING EGGS
I9
tablespoonfuls of butter in a pan and
shake over the
When
fire
until
it
browns.
them
the eggs are done, baste
with the browned butter, and send to the table.
EGGS DE LESSEPS Have
Shir the eggs as directed. ready,
carefully
calves'
brains;
two
boiled,
cut
them
sets
into
of
slices;
put two or three slices between
the
eggs, and then pour over browned butter.
EGGS MEYERBEER To
each half dozen eggs allow three
lambs'
kidneys.
Broil
the
kidneys.
Shir the eggs as directed in the recipe.
When
first
done, put half a kidney
on each side of the Sauce Perigueux.
plate,
and pour over
MANY WAYS
20
FOR
EGG TIMBALES Butter small timbale moulds or custard cups, dust the bottoms and sides
with chopped tongue and finely chopped
Break into each mould
mushrooms.
Stand the mould in a
one fresh egg. baking-pan
half
filled
with
boiling
water, and cook in the oven until the
eggs
are
Have ready
set.
nicely
toasted rounds of bread, one for each cup,
and a well-made tomato or cream
sauce.
Loosen the eggs from the cups
with a knife, turn each out onto a
round of
toast,
heated platter, platter
arrange neatly on a fill
the bottom of the
with cream or tomato sauce,
garnish the dish with nicely seasoned
green peas and serve at once.
COOKING EGGS
21
EGGS COQUILLICOT Grease small custard or timbale cups
and put inside of each a cooked Spanpepper.
ish
Dust
egg.
Drop it
in
the pepper one
lightly with salt, stand
the cups in a pan of boiling water and
cook in the oven
until the
eggs are
set.
Toast one round of bread for each cup
and make a half pint of cream sauce.
When of
the eggs are
the
serving
set,
fill
sauce, loosen the peppers
the bottom
with
platter
cream
from the cups
and turn them out on the rounds of toast.
Stand them
in the
dust on top of each a
cream sauce,
little
chopped
parsley and send to the table.
Bake
as
EGGS SUZETTE many potatoes as you have
persons to serve.
When
done,
cut
off the sides, scoop out a portion of the
MANY WAYS
22
FOR
potato, leaving a wall about a half inch
Mash
thick.
add to
it
a
the scooped-out portion, little
pepper, and put
Put a
little salt,
it
hot milk, salt and into a pastry bag.
pepper and butter into
each potato and break in a fresh egg. Press the potato from the pastry bag
through a star tube around the edge of the potato, forming a border.
Stand
these in a baking-pan and bake until the eggs are
Put a tablespoonful
set.
of cream sauce in the centre of each,
and send
to the table.
EGGS STEAMED IN THE SHELL Eggs put away from
into hot water
the
fire
are
and kept
much
better
than eggs actually boiled for only a short time.
The
greater the
number
of eggs to be cooked, the greater the
COOKING EGGS amount of water
To
that
2^
must be used.
cook four eggs, put them into a
kettle,
pour over them two quarts of
water, cover the kettle and allow them to stand for ten minutes.
from the water, put them bowl,
them
Lift
into a large
cover with boiling water, and
send at once to the
table.
The whites
will be coagulated, but should be soft
and creamy, while the yolks perfectly cooked. six
eggs
to
this
If
will
you should add
volume
of
water,
lengthen the time of standing. single
egg,
be
A
dropped into a quart of
water, must stand eight minutes.
TO POACH EGGS Take
for this a shallow frying pan,
and partly
fill
it
The eggs must be
with boiling water. perfectly fresh.
The
MANY WAYS
24
white of an egg
is
FOR
sealed in a
brane which seems to lose after the
egg
^^
when dropped
^SSy
is
its
tenacity
Such
three days old.
water, spreads out; that retain
its
mem-
shape.
When
eggs, take the required
boiling
into is,
does not
it
ready to poach
number
to the
The water must be
boiling hot,
but not actually bubbling.
Break an
stove.
egg
into a saucer, slide
it
quickly into
the water, and then another and another.
Pull the pan to the side of the
stove,
where the water cannot possibly
With
boil.
a tablespoon, baste the
water over the yolks of the eggs, they
They
happen to be exposed.
must be
entirely covered with a thin
veil of the white.
Have ready
sired quantity of toast ter, lift
if
the de-
on a heated
each egg with a
slice
plat-
or skim-
COOKING EGGS
25
mer, trim off the ragged edges and slide
them salt
at once
on the
toast.
Dust with
and pepper and send to the
table.
EGGS MIRABEAU Cut a
number of rounds of
sufficient
bread, toast
them
carefully
them with pate de
and cover
foie gras, put
on
top of each a poached tgg, pour over
Sauce
Perigueux,
and
send
to
the
Cover rounds of toasted bread
first
table.
EGGS NORWEGIAN with paste,
butter
and then with anchovy-
put on top of each a poached
egg, pour over
Anchovy Sauce, and
send at once to the
table.
MANY WAYS
26
FOR
EGGS PRESCOURT Toast
slices of bread,
put thin
slices
of chicken on each, on top of this a
poached egg, cover with Sauce Bernaise,
and serve
at once.
EGGS COURTLAND Mince
make a of
sufficient
half cupful.
cream
sauce,
chicken
cold
Make add
a half pint
the
minced
chicken, a half teaspoonful of salt
a dash of red pepper. cient
to
Toast a
quantity of bread, put
it
and
suffi-
on a
heated platter, pour over a small quantity of the
minced chicken and cream
sauce, then put
on each a poached egg,
cover with the remaining sauce, dust
with parsley and serve with a garnish of green peas.
COOKING EGGS
27
EGGS LOUISIANA Make toast
a half pint of tomato sauce, sufficient
a
quantity of bread,
butter the bread and put on each slice
a poached Qgg; cover with the tomato sauce.
EGGS RICHMOND Chop
sufficient cold
chicken to
make
a half cupful, add an equal quantity of finely
chopped mushrooms, add
a half pint of cream sauce.
this to
Add
one
unbeaten egg to a pint of cold boiled season
rice,
make hot
with
salt
and pepper,
into round, flat cakes,
and fry
in
Arrange these on a heated
fat.
platter,
egg,
it
put on top of each a poached
and pour over the cream sauce
mixture.
MANY WAYS
28
FOR
HUNGARIAN EGGS Boil a cup of rice until tender and dry.
Sauce.
Make
a
Turn
pint
half
Paprika
of
the rice into the centre
of a platter, smooth
it
down, cover the
top with poached eggs, pour over the
Paprika Sauce and send at once to the table.
EGGS NOVA SCOTIA Put a poached egg on top of codfish
cake,
pour
over
a flat
cream
tomato sauce, and send to the
or
table.
EGGS LAKME Cut any cold chicken or turkey into very thin
slices,
water, in a dish,
and stand until
it
in
hot
heated; toast
a sufficient quantity of bread, butter the slices,
put on each a
slice
of chicken
or turkey, dust lightly with
salt
and
COOKING EGGS
On
pepper.
poached
29
top of each slice place a
Tarragon
with
cover
egg,
Sauce, and send to the table.
EGGS MALIKOFF Toast rounds of bread, cover them with caviar which has been seasoned with a
little
onion and pepper.
Put on
top of each a poached Qgg, cover with
Horseradish Sauce,
and send to the
table.
EGGS VIRGINIA
Add
Grate six ears of corn.
half
cupful of milk, a half cupful of flour
and two eggs, beaten separately.
Add
Mix.
a half teaspoonful of salt and a
dash of pepper.
Drop
the mixture in
large tablespoonfuls in hot
brown on one the other.
side,
fat.
turn and
When
brown on
Drain and arrange neatly on
MANY WAYS
30
a large platter.
Put
a
FOR poached egg on
the top of each cake, cover with cream
sauce and send to the table.
This dish,
with green peas, makes quite a complete meal.
JAPANESE EGGS Carefully boil one cup of
Make
dry.
add
to
it
a half pint of
rice,
drain
cream sauce,
a teaspoonful of grated onion
and a teaspoonful of chopped
celery.
Poach the desired number of eggs. Put the rice in the centre of a platter, cover it
with the eggs, pour over the sauce.
Dust the dish with once to the dish
may
sardines
salmon.
table.
parsley,
and send
The edge
at
of this
be garnished with broiled
or
carefully broiled
smoked
1
COOKING EGGS
3
TO HARD-BOIL EGGS Put the eggs
in
warm
water, bring
the water quickly to the boiHng point,
then push the kettle to the back of the
where the water
stove,
remain at
will
200° Fahrenheit, for twenty minutes. If these are to be used for
throw them
dishes,
made over
once into cold
at
water, remove the shells, or the yolks will lose their color.
EGGS CREOLE Put two tablespoonfuls of butter and four of chopped onions into a saucepan, cook until the onion
not
is
soft,
Then add four
brown.
but
peeled
fresh tomatoes that have been cut into pieces,
and three
peppers.
and
add
Cook a
finely this
level
chopped green
fifteen
minutes,
teaspoonful
of
MANY WAYS FOR
32 salt.
Have
cut into dish,
the
the eggs hard-boiled, and
Put them
slices.
baking
into a
pour over the sauce, re-heat
in
and serve with a dish of
oven,
boiled rice.
CURRIED EGGS Peel,
and cut into
onions.
Put them
slices,
in a
two tablespoonfuls of over hot
water
onions are
soft.
and
Add
three large
saucepan with
Stand
butter.
cook until
the
a teaspoonful of
curry powder, a clove of garlic mashed, a
saltspoonful
of
ground ginger,
half teaspoonful of salt
spoonful of flour;
and a
mix thoroughly and
add a half pint of water. boiling.
Have ready
eggs, cut them
a
table-
six
Stir until
hard-boiled
into slices, arrange
over a dish of carefully boiled
them
rice,
on
COOKING EGGS
33
a hot platter, strain over the sauce,
send at once to the table.
made more
attractive
and
This dish
is
by a garnish with
sweet Spanish peppers, cut mto
strips.
EGGS BEAUREGARD Hard-boil
five
eggs.
whites from the yolks.
through a through
sieve.
a
them very
press,
Make
cream sauce, season whites.
Put the yolks
Put the whites either
vegetable fine.
Separate the
Have ready
it
a sufficient
platter,
chop
and add the
of toast, carefully buttered.
on a heated
or
a half pint of
amount Put
this
cover over the
cream sauce and the whites, dust the tops with the yolks, then with salt and
pepper.
Garnish the edge of the dish
with finely chopped parsley, and send at
once to the
table.
MANY WAYS
34
FOR
EGGS LAFAYETTE Hard-boil six eggs, chop them, but not
Make
fine.
Sauce.
haK
a
pint of
Curry
Put the chopped eggs over
bed of carefully boiled
rice,
a
cover with
the Curry Sauce, garnish with strips of
Spanish pepper and serve.
may be changed by in place of the
using
This dish
Tomato Sauce
Curry Sauce.
EGGS JEFFERSON Select the desired sized tomatoes,
person.
Cut
number of good-
allowing one to each off
the blossom
end,
scoop out the seeds, stand the tomatoes in a
baking pan
in the
are partly cooked.
oven
until they
Put a half
spoonful of butter and a dusting of
teasalt
and pepper into the bottom of each,
and break
in
one egg.
Put these back
COOKING EGGS in the
oven
until the
35
eggs are
set.
Have
ready a round of toasted bread for each tomato, stand the tomato in the centre of the bread,
fill
the bottom of the dish
with cream, sauce, and send to the
table.
EGGS WASHINGTON Add
a half pint of crab meat to a
half pint of salt
cream sauce.
Season with
Have ready
and pepper.
either
bread pates or pates made from puff paste.
Put a tablespoonful of the crab
mixture in
the
in the
an egg.
egg
Stand
is set.
eggs and
bottom of each.
slide
in the
oven
Break until
Or you may poach them
into the pate.
the
Pour
over the remaining quantity of crab-
meat sauce, and send table.
at
once to the
MANY WAYS
36
FOR
EGGS A LA MARTIN Make
a half
Put half of dish
it
pint of
in the
cream sauce.
bottom of a baking
or into the bottom of ramekin
dishes
or
individual
Break
cups.
on top of the cream sauce,
fresh eggs
dust with a
little
on each a tiny
salt
and pepper, put pour over
bit of butter,
the remaining cream sauce, sprinkle the
top with grated cheese, and bake in a
moderate
oven
until
browned.
Serve
in the dish or dishes
in
cheese
the
is
which they are cooked.
EGGS AU GRATIN Make boil
a pint of
six eggs.
Put them
cream
sauce.
Cut them
into
in the baking-dish
with the cream sauce.
Hardslices.
and cover
Dust thickly
with cheese, and brown quickly in the oven.
COOKING EGGS
37
DEVILLED EGGS Hard-boil twelve eggs.
Cut the eggs
shells.
wise.
Take out
sieve.
fuls of finely
or ham. salt, a
the
into halves, cross-
yolks
the
breaking the whites.
through a
Remove
without
Press the yolks
Add
four tablespoon-
chopped chicken, tongue
Add
a half teaspoonful of
saltspoonful of pepper and two
Rub
tablespoonfuls of melted butter. the mixture.
Form
it
into balls
the
size of the yolks and put them into the
places
yolks
in
the whites
Put two halves
were taken.
together, roll
them
from which the
in tissue
paper that
has been fringed at the ends, giving
each a twist.
If these balls are
made
the size of the yolk, and put back into the whites, they
may
be placed on a
MANY WAYS
38 platter,
and served on
heated,
with Cream Sauce
much
FOR
;
toast,
then they are very
Hke the eggs Bernhardt.
EGGS A LA TRIPE Hard-boil eight eggs. shells,
thick
eggs cross-wise
cut sHces.
cover
rings,
water and drain,
water and
Separate them
them with boiling
cover
minutes;
them with
the
fresh
boil until they are tender;
drain again, but save the water.
mix
rather
in
rapidly ten
boil
then
the
Cut three small onions
into very thin sHces. into
Remove
eggs
and onions
without breaking.
Put two
Now
carefully, level table-
spoonfuls of butter and two of flour into a saucepan.
Mix.
Add
a grat-
ing of nutmeg, a saltspoon of black pepper, the juice of a lemon, and a half-
;
COOKING EGGS
which the onions
pint of the water in
were
boiled.
point,
39
Bring
boiHng
the
to
add two tablespoonfuls of cream
When
then add the eggs and onions.
thoroughly hot, dish them in a conical form, garnish with triangular pieces of
and serve.
toast,
EGGS A LA AURORE Hard-boil six eggs, cut them into halves length-wise, take out the yolks,
keeping them whole.
Add
to
it
Cut the whites
Make
into fine strips.
a cream sauce.
two tablespoonfuls of
chopped sardines or
finely
finely
chopped lob-
ster or crab, a tablespoonful of tarra-
gon vinegar. eggs,
and,
Add
when
the whites of the
quite
hot,
add the
Turn
yolks,
without breaking them.
this at
once into a heated dish, garnish
MANY WAYS
40
FOR
the dish with triangular pieces of toast,
and send
make
the sauce, season
layer into the
a
through a
eggs.
of
layer sieve,
having the
it
if
you
like,
and put a
bottom of the baking-
dish, then a layer of
then
Or,
to the table.
Parmesan
the
cheese,
pressed
yolks,
and so on, alternating,
last layer of the yolks of the
Dust over a few bread crumbs,
put here and there bits of butter, and
brown quickly
in the oven.
EGGS A LA SUISSE Cover the bottom of a baking-dish with about two tablespoonfuls of butter cut into bits. slices of
top of
this,
very thin
Swiss cheese. Break over some
fresh eggs.
To
On
Dust with
salt
and pepper.
each half dozen eggs, pour over
a half cup of cream.
Then cover
the
COOKING EGGS
4I
top with grated Swiss cheese and bake in the
oven
melted
until the cheese is
and the eggs
Send
set.
with a plate of dry
this to the table
toast.
EGGS A LA DAUPHIN Remove boiled
the shells
eggs,
cut
from
them
six hard-
into
halves,
lengthwise, take out the yolks,
them through tablespoonfuls
Add
a sieve.
press
four level
of melted butter,
half a teaspoonful of
salt,
and
a grating of
nutmeg and two tablespoonfuls of Parmesan cream
cheese.
Add
half a cupful of
to a half cupful of sifted bread-
Mix
this
with the yolks, rub
until smooth, then
add one well-beaten
crumbs.
egg, and the yolk of one egg.
Cover
the bottom of the baking dish with the
remaining
preparation,
raising
the
MANY WAYS FOR
42
whites of the eggs In sort of tiers in
pyramid form and have an egg crown the
whole.
Have ready two
extra
hard-boiled eggs, take out the yolks, press
them through
a sieve,
all
over the
Garnish the edges of the dish
top.
with triangular pieces of toasted bread, cover the whole
with Cream
brown
and serve
in the oven,
Sauce,
at once.
EGGS WITH NUT-BROWN BUTTER These
may
eggs
poached and served on
two tablespoon fuls of or frying pan.
slightly
them
until
at once
broiled
ham.
it
toast.
Put
butter in a saute
As soon
heat, break into
or
shirred
be
as
it
begins to
the eggs and cook
the yolks are set; dish
on
toast or thin slices of
Now
put two more table-
spoonfuls of butter in the pan,
let
it
COOKING EGGS
43
brown, and add two tablespoonfuls of vinegar; boil
it
up once and pour over
the eggs.
Beat
EGGS BROULLI four eggs. Add to them
tablespoonfuls
of
stock,
four
four
table-
spoonfuls of cream, a saltspoonful of salt
and half a saltspoonful of pepper.
Turn them a
into a saucepan, stand in
pan of hot water,
stir
with an egg-
beater until they are thick like.
Turn
at
and
jelly-
once into heated dish,
garnish with toast and send to the table.
PLAIN SCRAMBLED EGGS Put two tablespoonfuls of butter a shallow frying pan.
Add
in
a table-
spoonful of water to each tgg.
Six
eggs are quite enough for four people.
Add
a half teaspoonful of salt,
and a
;
MANY WAYS
Z^4
saltspoonful of pepper. three beats
—enough
FOR Give two or
to break the eggs
turn them into the frying pan, into the
Constantly scrape from the
hot butter.
bottom of the pan with a fork, while they are cooking.
Serve with a garnish
of broiled bacon and toast.
BIRDS' NESTS Separate the eggs, allowing one to
Beat the whites to a
each person. froth.
dishes, centre.
stiff
Heap them into individual make a nest, or hole, in the Drop into this a whole yolk.
Stand the dish
and cook
in the
minutes.
in a
pan of water, cover,
oven about two or three
Dust
lightly with salt
and
pepper, put a tiny bit of butter in the centre of each, and send at once to the table.
of
all
This
egg
is
one of the most sightly
dishes.
COOKING EGGS
45
EGG FLIP This dish child or
an
is
exceedingly nice for a
Separate one tgg,
invalid.
beat the white to a
stiff froth,
yolk and beat again.
Heap
add the
this in a
pretty saucer, dust lightly with
pow-
dered sugar, put in the centre a teaspoonful of brandy, and serve at once.
Sherry or Madeira
may
be substituted
for the brandy.
EGGS A LA RORER Toast rounds of bread, one for each person.
Butter them.
Heat, in boiling
water, the choke of a French artichoke,
one for each
slice
of bread.
Make Sauce
Hollandaise, and put one artichoke bot-
tom on each platter.
Put
slice
of bread on a heated
in the centre a
poached
tgg and pour over the Sauce Holland-
MANY WAYS
46
FOR
Garnish the dish with nicely
aise.
cooked French or fresh green peas.
EGGS BENEblCT two
Separate yolks,
Break
eggs.
the
add a cupful of milk, a half
spoonful of
salt,
tea-
one and a half cupfuls
of flour and a tablespoonful of melted butter.
Beat well, add two level tea-
spoonfuls of baking powder and fold
Bake on
in the well beaten whites.
griddle in large muffin rings. thin slices of
Chop
landaise.
required
ham.
Make
eggs.
muffins, put a square of
Broil
a Sauce Hol-
a truffle.
number of
a
Poach the Dish the
ham on
each,
then a poached egg and cover each egg nicely with Sauce Hollandaise.
with
truffle
and serve
at once.
Dust
COOKING EGGS
47
EGGS EN COCOTTE Chop Cook
one
fine
good-sized
over hot water, in two level
it,
When
tablespoon fuls of butter.
onion
is
onion.
soft
the
add a quarter of a can of
mushrooms, chopped
two
fine,
level
tablespoonfuls of flour and one cupful
of stock.
Add
Stir until boiling.
a
tablespoonful of chopped parsley, a half
teaspoonful of salt and a saltspoonful
Put a tablespoonful of
of pepper.
this
sauce in the bottom of individual cups.
Break into each cup one egg.
Pour Stand
over the remaining mixture.
the cups in a pan of hot water and" bake in a
moderate oven about
five
minutes.
is,
perhaps,
OMELET
A
plain
French omelet
one of the most to
make
;
that
is,
difficult it
is
of
all
things
the most difficult
MANY WAYS
48
to have well
made
vate house.
Failures
FOR
in the
ordinary pri-
come from
ing the eggs until they are too
beatlight,
or having the butter too hot, or cook-
ing the omelet too long before serving. In large families, where
it
is
neces-
sary to use a dozen eggs, the omelet will
be better
egg omelet
is
if
made
in two.
quite easily handled.
not use milk for an omelet
a shallow frying pan.
kept especially for omelets. it
is
wash.
used rub
Dust
it
until
;
it
An
the eggs while cooking. is
A
salt
Do
toughens
omelet pan
It
should be
Each time
dry, but
with
six
do not
and rub
it
with brown paper until perfectly clean.
To make an
omelet
:
First,
put a
tablespoonful of butter in the middle
of the pan.
Let
it
heat slowly.
Break
the eggs in a bowl, add a tablespoonful
COOKING EGGS
49
of water to each egg and give twelve
good, vigorous beats.
To
each six eggs
allow a saltspoonful of pepper, and,
you
like,
a
of
tablespoonful
chopped parsley.
if
finely
Take the eggs, a
limber knife and the salt to the stove.
Draw the
the pan over the hottest part of
fire,
turn in the eggs, and dust over
a half teaspoonful of
salt.
Shake the
pan so that the omelet moves and folds itself
over each time you draw the pan Lift the edge of the
towards you. omelet,
allowing
the
thin,
uncooked
portion of the tgg to run underneath.
Shake again,
Have
until the omelet
is
set.
ready. heated a platter, fold over
the omelet and turn
it
out.
with parsley, and send to the
Garnish table.
MANY WAYS
50 If
omelet,
many
make
one can it
may
FOR plain
a
French
be converted into many,
kinds.
OMELET WITH ASPARAGUS Make
a plain omelet
from
TIPS
six eggs,
have ready a half pint of Cream Sauce,
and either a can or a bundle of cooked asparagus.
Cut
off the tips, preserv-
ing the lower portions for another dish.
When
the
omelet
turned
is
on
the
heated platter, put the asparagus tips at
them with Cream
the ends, cover
Sauce,
pour the
Sauce
in
the
rest
platter,
of
the
not
Cream
over
the
omelet.
OMELET WITH GREEN PEAS Make
a six
egg omelet.
Have ready
one pint of cooked peas, or a can of peas,
seasoned with
salt,
pepper and
1
COOKING EGGS
Just before folding the omelet
butter.
put
5
tablespoonful
a
centre, fold,
in
the
and turn out on a heated
Pour
platter.
peas
of
the remaining quantity
of peas around the omelet, and send at
you
you may
once to the
table.
pour over,
also, a half pint of
If
like,
Cream
Sauce.
HAVANA OMELET Put two tablespoonfuls of butter and
two chopped onions over hot water and thoroughly
until the
onion
cooked.
Peel four tomatoes, cut them
into
Then
is
soft
halves and press out the seeds. cut each half into quarters, add
four Spanish peppers cut in level teaspoonful of salt
red pepper. soft.
Make
Cook
strips,
a
and a dash of
until the
tomato
a six egg omelet.
is
Turn
MANY WAYS
52 it
FOR
onto a heated platter, put the tomato
mixture
at the ends,
and send
at once
to the table.
OMELET WITH TOMATO SAUCE Make
a plain omelet with six eggs.
Pour over a
half pint of tomato sauce,
and send to the
table.
OMELET WITH OYSTERS Drain, wash, and drain again twentyfive oysters.
Throw them
into a hot
saucepan and shake until the
Rub
gills curl.
together two level tablespoon fuls
of flour and two of butter.
Drain the
oysters, put the liquor into a half-pint
cup,
add
Add
this to the butter
boiling,
sufficient
milk to
and
fill
the cup.
flour.
add the oysters, a
When
level
tea-
spoonful of salt and a dash of red pepper.
Make
a six
tgg omelet, turn
it
COOKING EGGS
53
onto a heated dish, arrange the oysters
around the omelet, pour over the Cream Sauce, and send to the table.
OMELET WITH SWEETBREADS This
is
a very
good way
to
sweetbreads do double duty.
make Boil a
pair of sweetbreads until they are tender.
Remove
into slices;
the
make
a
membrane, cut them
Cream
the sweetbreads, and,
if
you
like,
can of chopped mushrooms. six
Add
Sauce.
Qgg omelet, arrange the
a half
Make slices
a
of
sweetbread around the omelet and pour over the
Cream
Sauce.
OMELET WITH TOMATOES Beat six eggs.
Add
a half pint of
rather thick stewed tomatoes,
a level
teaspoonful of salt and a saltspoonful of pepper.
Beat the eggs and toma-
MANY WAYS
54
toes together,
FOR
and make precisely the
Do
how-
same
as a plain omelet.
ever,
add water, as the tomatoes answer
not,
the purpose.
OMELET WITH HAM Mix
a half cup of chopped
ham
with
the eggs after they have been beaten
with the water, and finish the same as a plain omelet.
OMELET WITH CHEESE Beat six eggs until they are thor-
Add
oughly mixed. thick
cream,
four
a half cupful of
tablespoonfuls
of
grated cheese, a saltspoonful of black
pepper and a half teaspoonful of
Mix and omelet.
finish
the
same
as
salt.
plain
COOKING EGGS
55
OMELET WITH FINE HERBS Beat mixed.
eggs
six
Add
thoroughly
until
a half cupful of cream, a
tablespoonful of finely chopped pars-
and
a saltspoonful of pepper
ley,
half teaspoonful
same
of
Finish the
salt.
as a plain omelet.
a
Serve on a
heated platter and put over a
little
thin
Spanish Sauce.
SPANISH OMELET Beat six eggs. of
fuls
of
water.
pepper,
a
Add Add
six tablespoon-
a
saltspoonful
tablespoonful
of
finely
chopped parsley, a teaspoonful of onion juice.
Put six thin
the omelet pan.
the
fat
is
tried
bacon
slices of
Cook slowly out.
in
until all
Remove
the
bacon, add a tablespoonful of chopped onion.
Cook
until the
onion
is
slightly
MANY WAYS
56
brown, turn
same
in the
FOR
eggs and
finish the
Turn onto a
as a plain omelet.
heated platter, garnish with red and
green peppers, and,
if
you
add two
like,
tablespoonfuls of stewed tomatoes, one
end of the omelet.
at each
OMELET JARDINIERE Chop
sufficient
tablespoonful.
a
parsley,
chives
Add
little
this
a
a tablespoonful of
tablespoonful
chopped onion, and,
make
to
if
of
you have
of the green tops of celery.
finely it,
a
Mix
with six eggs, add six tablespoon-
fuls of
water and beat.
Make
the
same
as a plain omelet.
OMELET WITH FRESH MUSHROOMS This of
all
is
one of the most delicious
the luncheon dishes.
Put two
a
pound of
tablespoonfuls of butter,
COOKING EGGS mushrooms,
sliced, a half
and a teaspoonful of pan.
twenty minutes. omelets.
cup of milk
salt into a sauce-
and cook
Cover
'57
slightly
Make two
Turn them,
side
by
six
for
egg on
side,
a large heated platter, pour over the fresh
mushrooms and
serve at once.
OMELET O'BRIEN Put two tablespoonfuls of butter
in
a saucepan with four tablespoonfuls of
chopped onion. is
tender.
Cook
until the
onion
Then add four chopped
Spanish peppers, two tablespoonfuls of thick tomato, or one whole
raw tomato
cut into bits, four sliced cooked okra,
a teaspoonful of
salt,
a dash of pepper.
Let these cook twenty minutes. a six
egg
Make
plain omelet, using bacon fat
instead of butter for the cooking.
Re-
MANY WAYS FOR
58
move
the slices of bacon before they
are too hard, as they must be used for
a garnish.
Turn
onto a
the omelet
heated platter, pour around
it
the pep-
per mixture, garnish with the bacon,
and send
Canned mush-
to the table.
rooms may be added,
if
desired.
SWEET OMELETS OMELET A LA WASHINGTON Put three eggs into a bowl, and three
Add
into another bowl.
three table-
spoonfuls of water to each, and beat.
Have two omelet
pans, in which you
have melted butter. into one bowl,
a
little
salt
and
Grate an apple into the other put
and pepper.
Stand two
tablespoonfuls of jelly in a dish over
hot water while you
Proceed as
for
make
plain
the omelet.
omelets.
The
COOKING EGGS
59
one to which you have added the apple, turn out on a plate.
Before folding the
put in the centre the softened
other,
currant
then fold
jelly,
it
and turn
it
out by the side of the other omelet.
Dust both with powdered sugar, and send at once to the table.
OMELET WITH RUM Make turn
with
it
a plain omelet with six eggs,
on a heated
powdered
platter.
Dust
and
score
sugar,
across the top wath a
it
red-hot poker.
Dip four lumps of sugar
rum and put them on
it
into
Jamaica
Put
the platter.
over the omelet four tablespoon fuls of
rum; touch
match
a
to the table, burning.
with the tirely
rum
burned
to
it,
and carry
Baste the omelet
until the alcohol
off.
it
is
en-
MANY WAYS
66
FOR
SWISS SOUFFLE Allow one egg
Have
to each person.
everything in readiness.
The maras-
chino cherries must be drained from the
Beat the
Separate the eggs.
liquor.
whites until they are
stiff.
Add
a level
tablespoonful of powdered sugar to each white, and beat until dry and glossy.
Add
the yolks
Add
quickly.
Mix
of three eggs.
the grated rind of one
lemon and a tablespoonful of lemon juice.
Heap
Make
a tiny
and put
in a
this into individual dishes. little
hole in the centre
maraschino cherry, leaving
the hole large
enough
to also hold a
when
tablespoonful of the liquor
omelet
is
ready to serve; dust
powdered sugar, bake
in a
about three minutes, take
it
the
with
quick oven it
from the
oven, pour in the maraschino juice and
1
6
COOKING EGGS send at once to the fall
if
table.
These
baked too much; they
stand a moment, but,
when
will
will not
well
made
and served quickly, are one of the daintiest of desserts.
OMELET SOUFFLE This difficult
is,
of
perhaps, one of the most all
dishes to make.
preceding recipe, the last
moment and
Like the
must be made
it
sent
directly to the table.
at
from the oven
The eggs must
be beaten to just the right point and the oven
must be very
hot.
Get every-
thing in readiness before beginning to
make
the souffle.
When, however, you
have accomplished
this
art,
you have
one of the most satisfactory desserts. Select a bowl,
perfectly clean,
and
arrange the star tube and pastry bag,
MANY WAYS FOR
62 if
you are going to use
get out a baking dish.
one.
If not,
Sift six table-
spoonfuls of powdered sugar.
Put three of the yolks
rate six eggs.
aside
(as
Sepa-
you
will
only use three),
and beat the other three
until creamy.
Beat the whites until they are very stiff
but not dry or broken.
Now
three tablespoonfuls of the sifted
dered sugar. utes.
add
pow-
Beat for fully ten min-
Then add
the beaten yolks, the
grated rind of a lemon and at the last a tablespoonful of lemon juice. carefully
Put four or in the
dish.
Mix
and quickly, but thoroughly. five tablespoonfuls
bottom of a
Put
the
platter, or
remaining
of this
baking
quantity
quickly in the pastry bag, and press it
out into roses.
It is easier to
make
it
in small rosettes all over the foundation.
COOKING EGGS
63
Dust quickly with the remaining three tablespoonfuls of sugar.
oven
until
about
To
five
Bake
in a quick
golden brown. This will take
Serve immediately.
minutes.
be just right, this must be hot to
the very centre, crisp on
underneath.
moment
If
the top
top,
moist
baked too long, the
is
touched
it
will fall,
becoming stringy and unpalatable.
Omelet flavored
souffles
with
rum,
mixed with the sugar.
are
which
frequently
must be
Sometimes they
are sprayed with sherry just as they are
taken from the oven. built
They may
be
up into different forms, and gar-
nished with candied or maraschino cherries,
or chopped nuts.
s
A List of Mrs. Rorer^s Cookery Books Published by
Arnold and Company 420 Sansom
Mrs.
NEJV
Street,
Philadelphia
Rarer'*
Cook Book
This book marks the highest point of develop-
ment
in
results
Domestic Science, and represents the of hard
work
of
the best years
of
Mrs. Rorer's hfe. It is not a mere recipe book, but tells of those things one needs to know concerning cooking, living, health and best way of housekeeping. At the same time, each department has an abundance of new and good recipes, given in Mrs, Rorer's clear and lucid style, so that no one can possibly
A will
make
mistakes.
magnificent department on vegetables
make
the
book welcome
cult of vegetarians.
The
to the
growing
scientific division of
the vegetables into groups, giving their constituents, will prove of great value to invalids afflicted with diabetes, kidney disease, etc.
This New Cook Book of Mrs. Rorer's has no connection whatever with her other Cook Book. It is not a new edition of the old book. It is entirely dissimilar, and constructed along different not in
The two do
lines.
any way
conflict with
each
other.
The new book
many
is
an advance in Domestic
particulars because
Science has advanced with rapid during the past ten years. This book is Domestic Science at
strides
its
best.
It covers all departments of cookery thoroughly and well. For instance, the department of Vegetables covers 163 pages, and is divided into groups, according to their constituent qualities. This will prove of inestimable value to the growing cult of vegetarians,
invalids
afflicted
kidney disease,
The and serve employed.
with
illustrations are to
diabetes,
etc.
practical
make clear the methods There
is
one
set
of
pictures that shows the proper dressing of the table during a course dinner. This is a highly important matter, and one not always under-
Then there is a complete showing the proper method of carving meats, poultry, game, etc.; and many others illustrating special stood.
set
features of the book.
Mrs. Rovers Philadelphia Cook Book
A
Manual of
Home
Economies.
Sarah Tyson Rorer.
By Mrs.
i2mo, nearly 600
pages, with portrait of the author; water-
proof and grease-proof covers, ^1.75. This
the cook book that
is
has been the friend and guide of thousands of housewives for years There is no better book past.
an original book, from other It Is as good to-day in sources. its treatment of household cookery as the day it was first issued. The fact that 120,000 have been extant.
not
a
sold
is
ness.
It
is
compilation
a sure proof of It
no way
in
Mrs. Rorer' s
its
good-
conflicts with
New Cook
Book.
You can use both advantageously. The recipes are original and You are never in practical. doubt about the results of your Everything has been
cooking.
proved, and out right
if
is
bound
to
come
you follow directions.
Mrs. Rorer^s Every Day Menu Book By Mrs. Sarah Tyson Rorer, author of Mrs, Rorer's New Cook Book, etc. i2mo, handsomely
cloth,
by mail
illustrated,
|5i.5o net;
;^i.62.
In the course of her teach-
ing and editorial work there have
come
to Mrs.
Rorer frequent re-
quests for a
book
a daily
of fare, one that will
be
bill
that will provide
rational, its directions easy of
accomplishment, and give an excellent variety.
Book.
It
Hence this Menu
menu
contains a
for
every meal in the year arranged
by months and days special occasions
decorated
;
tables
social
events,
menus
;
menus
;
for
illustrations of
for
various
with appropriate
a department of menus It will be found a great help in the everyday without meats.
affairs of
the household.
Mrs. Rorer^s Cakes Icings
and
Fillings
By Mrs. Sarah Tyson Rorer, author of Mrs. Rorer' s New Cook Book, etc. Bound in cloth, 50 cents net;
by mail, 55
cents.
A good cake is a test of a woman's skill in baking. So many
fail
because they do not
work by rule, but do everything by guess. If a recipe is properly put together, it must be followed to the letter to
Then
achieve success.
ideas are necessarily
and people want and need variety. Here is where this book comes in to help. It is full of recipes for making all kinds of cakes, and if these recipes are limited,
strictly
any
followed there cannot be
failure.
To
this are
added
and
filling
directions for icing
those that need such attention.
Canning and Preserving By Mrs. S. T. Rorer, author of Mrs. Cook Book, Hot Weather Dishes,
Rorer's etc.
i2mo., with
index,
cloth
covers,
50 cents. In this volume Mrs. Rorer discusses at greater length than
is
allowed in the limits of her work
on cooking in general, the canning and preserving of fruits and vegetables, with the
kindred subjects
of marmalades, butters,
fruit j^Uies
and syrups, drying and pickling. As in her Cook Book, the recipes are clearly and simply given, while an exhaustive index affords
easy reference to every subject.
"A useful
little
volume
for the
Mrs. Rorer's exhaustive information on the subpreserving season.
jects of preserves, pickles, jeUies,
syrups, ally, is
and canned goods generhere placed at the service
of the public
convenient Inquirer.
in
a cheap
and
ioxva..'" -^Philadelphia
Bread and Bread-Making By Mrs. S. T. Rorer, author of Mrs. Rorer's Cook Book, Salads, etc. Long i6mo, with Index
;
cloth,
50 cents.
Bread forms such an important part of the daily fare, that a
book like this ought to be warmly welcomed by housewives everywhere. It contains a chapter on wheat and how to properly select flour
;
then follows directions for
mixing, kneading, moulding and baking, with a chapter on yeast.
The recipes cover the ground of bread-making completely. In the list we find white wheat bread, whole-wheat bread, French and Graham
bread, 19th Century, Gol-
den Loaf, Swedish, etc. Then there are the Small Breads, such as Vienna Rolls, Pocket Book Rolls, Crumpets, Muffins,
German
Horns, Nuns'
A chap-
ter
Puffs, etc.
on Second Cooking of Bread
gives us Zwieback, Toasts, Pulled
Bread, etc., followed by Quick Breads, Steamed Breads and Sweet Breads,
W
289
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WERT SpOKBINOrNC Gfanrviiie, Pa Sept-Oct 1988
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