During the summer, the dinner salad may be composed of any well-cooked green vegetable, served with a French dressing; string beans, cauliflower, a mixture of peas, turnips, carrots and new beets, boiled radishes, cucumbers, tomatoes, uncooked cabbage, and cooked spinach. In the winter serve celery, lettuce, endive and chicory.
New Edition: revised and rewritten, with the addition of much new matter
12mo, cloth, 75 cents net; by mail, 80 cents
Mrs. Rorer's
Dainties
Possibly no part of the daily bill of fare so taxes the ingenuity of the housewife as the dessert, that final touch to the meal that lingers in the palate like a benediction. We tire of constant repetitions of familiar things. We want variety. Why not have it when there are so many ways and means of gratifying our tastes. Mrs. Rorer has given here a number of choice things covering quite a range of possibilities.
New Edition: revised and rewritten, with the addition of much new matter
12mo, cloth, 75 cents net; by mail, 80 cents
Mrs. Rorer's
Many Ways for Cooking Eggs
Did you ever reflect what an important part eggs play in our domestic economy? When from any reason other things fail, the perplexed housewife knows she can do something to tide over her difficulties by the use of eggs. But how many know the great possibilities that lie in an egg—the very many ways of cooking and preparing them for the table? To many, boiled, fried, poached and scrambled form the limit of their knowledge. But get this book and you'll be surprised at the feast in store for you. You'll also find recipes for delectable Egg Sauces.
12mo, cloth, 50 cents net; by mail, 55 cents