 111 Egg Recipes
By Mrs. S.T. Rorer
(Author of Mrs. Rorer's New Cook Book, Philadelphia Cook Book, Bread And Bread-Making,
Many Ways for Cooking Egg etc.)
"Anyone Who Cooks And Wants To Explore The Wonderful Versatility Of This Nutritious
Food Should Get A Copy Of This Book"
Now comes with Master
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About Eggs
Any single food containing all the elements necessary to supply the requirements of the body
is called a complete or typical food. Milk and eggs are frequently so called, because they
sustain the young animals of their kind during a period of rapid growth. Nevertheless, neither
of these foods forms a perfect diet for the human adult. Both are highly nutritious, but
incomplete.
However, served with bread or rice, or any number of other complimentary foods, they can make
an admirable meal and one that is nutritious and easily digested. The white of eggs, almost pure
albumin, is nutritious, and, when cooked in water at 170 degrees Fahrenheit, requires less time
for perfect digestion than a raw egg. The white of a hard-boiled egg is tough and quite
insoluble. The yolk, however, if the boiling has been done carefully for twenty minutes, is
mealy and easily digested. Fried eggs, no matter what fat is used, are hard, tough and
insoluble. 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 to be used.
These, and many other useful facts about eggs, together with over a hundred valuable recipes,
together make up a very valuable resource for the home cook, which is why this book should be
kept on hand in the kitchen!
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