Made-Over Dishes

by S. T. Rorer

Produced by Arjan Moraal, David Starner and the Online Distributed

Proofreading Team.

MADE-OVER DISHES

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.

Revised and Enlarged Edition

CONTENTS

Preface
Stock
Cooked Fish
Meat
Beef—Uncooked
Beef—Cooked
Mutton—Uncooked
Mutton—Cooked
Chicken—Uncooked
Chicken—Cooked
Game
Bread
Eggs
Potatoes
Cold Boiled
Cheese
Sauces
Salads
Cereals
Vegetables
Fruits
Sour Milk and Cream

PREFACE

Wise forethought, which means economy, stands as the first of domestic duties. Poverty in no way affects skill in the preparation of food. The object of cooking is to draw out the proper flavor of each individual ingredient used in the preparation of a dish, and render it more easy of digestion. Admirable flavorings are given by the little leftovers of vegetables that too often find their way into the garbage bucket.