Author
S. T. Rorer
1849-1937
S. T. Rorer (1849-1937) is a public-domain author available on Rivro. Read free books, explore subjects, and discover related classics.
WikipediaSubjects
Books by S. T. Rorer
Ice Creams, Water Ices, Frozen Puddings Together with Refreshments for all Social Affairs
"Ice Creams, Water Ices, Frozen Puddings Together with Refreshments for all…" by Mrs. S. T. Rorer is a culinary guide focused on frozen desserts and refreshments, likely written in the late 19th century. The book serves as a comprehensive collection of recipes providing detailed instructions on how to create a range of delightful frozen treats, including various types of ice creams, water ices, and assorted puddings, while also suggesting refreshing accompaniments suitable for social gatherings. The opening of the book features a foreword that sets the stage for the recipes to follow, emphasizing the importance of quality ingredients—particularly cream—and providing practical advice for achieving the best results in making ice creams, including tips on freezing techniques and ingredient combinations. The author discusses the challenges of obtaining good cream and offers alternatives such as using condensed milk or even olive oil in lieu of cream. This section establishes a clear focus on practical kitchen techniques, setting a welcoming tone for readers, whether they are seasoned cooks or novices eager to explore the art of frozen desserts.
Sandwiches
"Sandwiches" by S. T. Rorer is a comprehensive cookbook focusing on various sandwich recipes, published in the early 20th century. This work serves as a guide for creating a wide range of sandwiches, from classic varieties to more imaginative options, catering to both casual meals and elegant dining. The book likely reflects trends in culinary practice from that period, emphasizing creativity and presentation in sandwich-making. The book is structured to provide detailed instructions for preparing different types of sandwiches, including those made with meats, vegetables, fish, and even sweet fillings. Each recipe is crafted with an eye toward flavor and presentation, illustrating how to assemble the sandwiches and suggesting suitable types of bread and accompanying garnishes. Rorer's focus on variations allows readers to explore a multitude of combinations, providing practical advice on keeping sandwiches fresh and appealing for various occasions, from picnics to evening teas. Overall, it’s a treasure trove for anyone interested in expanding their culinary repertoire in the realm of sandwiches.
Many Ways for Cooking Eggs
"Many Ways for Cooking Eggs" by Mrs. S.T. Rorer is a comprehensive culinary guide written in the late 19th century. This book functions as a cookbook, specifically focusing on the versatile ingredient of eggs and providing a plethora of recipes and techniques for cooking them. Rorer's work likely serves to educate home cooks on the various styles of preparing eggs and includes delectable sauces, omelets, and other egg dishes. The book is organized into sections detailing various methods of cooking eggs, such as poaching, scrambling, baking, and more elaborate preparations, each accompanied by precise recipes. Rorer emphasizes the importance of freshness and proper cooking techniques, offering tips for ensuring perfect results. From classic recipes like Eggs Benedict and cream-based sauces to unique creations such as Eggs en Cocotte and Eggs a la Rorer, the book presents an array of options to cater to diverse tastes and occasions, making it a valuable resource for both novice and experienced cooks seeking to enhance their egg-cooking repertoire.
Made-Over Dishes
"Made-Over Dishes" by Mrs. S. T. Rorer is a practical cooking guide written in the early 20th century. This book serves as a resource for homemakers, providing detailed recipes and techniques for repurposing leftover food into new, appealing dishes. Its focus on economic cooking reflects the values of the time, emphasizing frugality and efficiency in the kitchen. The book is organized into various sections covering stocks, meats, fish, eggs, potatoes, sauces, and salads, among others. Each section offers numerous recipes that utilize leftover ingredients creatively, such as transforming cold cooked fish into canapés or using leftover chicken in a casserole. Rorer encourages readers to save bits and pieces of food that would otherwise be wasted, teaching them how to turn them into delicious meals. Her approach not only champions resourcefulness but also presents an array of savory dishes that can please any palate, making it a valuable addition to the kitchen of anyone interested in enhancing their cooking skills.
Fifteen New Ways for Oysters
"Fifteen New Ways for Oysters" by S. T. Rorer is a culinary guide published in the late 19th century. This book is a collection of recipes focused exclusively on oyster dishes, showcasing various methods of preparation and cooking techniques. Aimed at home cooks, it provides a diverse range of culinary options for incorporating oysters into meals. The book features detailed recipes that include traditional and innovative preparations, such as Curried Oysters, Oysters a la Newburg, and Oyster Tarts. Each recipe is meticulously crafted to highlight the flavors and textures of oysters, often accompanied by descriptive instructions for cooking methods like baking, frying, and broiling. Rorer utilizes a variety of ingredients, including spices and accompaniments, to enhance the dishes, making it a valuable resource for oyster lovers and those looking to explore new ways to prepare this delicacy. The collection not only educates but also inspires readers to experiment in the kitchen with these unique seafood recipes.
Twenty Quick Soups
"Twenty Quick Soups" by S. T. Rorer is a culinary guidebook written in the late 19th century. The book is a collection of soup recipes, offering a variety of quick and accessible options for home cooks. It aims to simplify the process of making flavorful soups, providing practical instructions and clever variations. The content of the book features twenty distinct soup recipes, each detailing ingredients and a step-by-step preparation process. These recipes include familiar favorites like Cream of Asparagus, Tomato Soup, and Bisque of Clam, as well as more innovative options such as Chocolate Soup and Oatmeal Soup. Each entry not only lists the components required but also gives authoritative guidance on cooking techniques, ensuring that readers can recreate the dishes with ease. Overall, "Twenty Quick Soups" serves as a valuable resource for anyone looking to expand their culinary repertoire with delicious and richly flavored soups.