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Many Ways for Cooking Eggs
Mrs. S.T. Rorer

Page 1 of 102


MANY WAYS FOR COOKING EGGS 

By Mrs.  S.T.  Rorer 

Author of Mrs.  Rorer's New Cook Book, Philadelphia Cook Book, Bread
and 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

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