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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