the proper dressing of the table during a course dinner. Then there is a
complete set showing the method of carving meats, poultry, game, etc.;
and many others illustrating special features of the book.
Large 12mo, 731 pages, profusely and beautifully illustrated; bound in
cloth, $2.00 net; by mail, $2.20
=Mrs. Rorer's Philadelphia Cook Book=
This is the standard book of Mrs. Rorer's that has been before the
public for a number of years. It has no connection with Mrs. Rorer's New
Cook Book. Each book is independent of the other, and the possession of
one forms no reason for doing without the other.
The Philadelphia Cook Book is full of good things, and, like all of Mrs.
Rorer's works, is eminently practical. It is a standard of excellence,
in that it is full of the brightest things in cookery; the recipes are
absolutely reliable, and the general instructions to housekeepers of the
most helpful and necessary character.
Nearly all cook books assume some knowledge and experience on the part
of those who use them, but Mrs. Rorer makes her explanations so clear,
and gives such definite directions, as to quantities, that the beginner
has no difficulty in successfully accomplishing all the book calls for.
Then there are frequent hints as to the proper use of left-overs, how to
market, and, in many ways, information is given that is alike useful to
the experienced cook as to the tyro in matters culinary.
The book is full of choice recipes, every one of which has been
successfully tested by Mrs. Rorer and found to come out right. This
alone is of incalculable benefit and ought to commend the book to the
favorable consideration of every housekeeper.
The use of this book in the home means better health, better living,
economy in the use of food, and a consequent saving in dollars and
cents.
12mo, nearly 600 pages, with portrait of author; bound in cloth, $1.00
net; by mail, $1.15
=Mrs. Rorer's Vegetable Cookery and Meat Substitutes=
This book has a twofold object:
1. To show the value of vegetables in their relation to diet and
health, how to prepare, cook and serve them, what to eat under certain
conditions of health, and thus have them perform their proper work.
2. To give to the prudent housewife a knowledge of combinations of
foods in the shape of toothsome recipes to take the place of meat, or
as we call them--Meat Substitutes.
It goes without saying that we all know too little about the value of
vegetables as food. We eat them because they are palatable, not
realizing their immense importance as body builders. Here they are
classified, and thus made to give us a right idea of their use.
Then as to Meat Substitutes. It is not necessary to be a vegetarian to
desire a change from a meat diet. There are health reasons often
demanding abstention from meats; or economy may be an impelling motive;
or a desire for change and variety in the daily bill of fare may be
warrant enough. However we look at it here is the wonder book to point
the way to better and healthier living.
There is an abundance of the choicest and most palatable recipes, and
they are given in such a manner, that if the directions are followed,
the results are sure. You cannot make mistakes.
12mo, cloth, $1.50 net; by mail, $1.65
=Mrs. Rorer's Every Day Menu Book=
In the course of her teaching and editorial work, there have come to
Mrs. Rorer frequent requests for a book that will provide a daily bill
of fare, one that will be at once rational, its directions easy of
accomplishment, and give an excellent variety. Hence this Menu Book.
It contains a menu for every meal in the year, systematically arranged
by months and days; menus for special occasions, such as holidays,
weddings, luncheons, teas, etc.; illustrations of decorated tables for
various social events, with appropriate menus; menus arranged for the
seasons both as to food and decorations; a department of menus without
meats. A fine volume that ought to commend itself to every housekeeper.
12mo, 300 pages, handsomely illustrated; bound in cloth $1.50 net; by
mail, $1.65
=Mrs. Rorer's Cakes, Icings and Fillings=
Every one is interested in the cake problem. There is possibly no item
in the home bill of fare on which a woman prides herself as the ability
to make a good cake. But how to add variety to the goodness? Here's the
book to help. Contains a large number of enticing and valuable recipes
for cakes of all sorts and conditions. Some need filling, some need
icing--well, here you have all the necessary information. Best of all,
there is no fear as to results. Follow the directions and your cake is
bound to come out right.
12mo, cloth, 50 cents net; by mail, 55 cents
=Mrs. Rorer's Canning and Preserving=
The only book on the subject worth the name. In it Mrs. Rorer discusses
at length the canning and preserving of fruits and vegetables, with the
kindred subjects of marmalades, butters, fruit jellies and syrups,
drying and pickling. The recipes are clearly and simply given. In the
new edition now presented, the author has brought the book up to date,
and has included many new, rare and original recipes that have been
accumulating since the book was first introduced. It has always been a
favorite book with the public, and now it will be doubly welcome.
New Edition: revised and rewritten, with the addition of much new matter
12mo, cloth, 75 cents net; by mail, 80 cents
=Mrs. Rorer's My Best 250 Recipes=
It would be strange indeed if, out of the multitude of recipes Mrs.
Rorer has invented and used during her long career as a teacher, writer
and lecturer, she did not have some that appealed to her more strongly
than others. She has gathered these together, classifying them under
their different heads. There are Best 20 Soups; Best 20 Fish Recipes;
Best 20 Meats; Best 20 Salads; Best 20 Desserts; Best 20 Sauces,
Vegetables, Fruit Preserves, Luncheon Dishes, Ices, Summer Recipes, Left
Overs, Game and Poultry, Breads and Biscuits, etc.
12mo, cloth, 75 cents net; by mail, 80 cents
=Mrs. Rorer's New Salads=
For Dinners, Luncheons, Suppers and Receptions. With a group of ODD
SALADS and some CEYLON SALADS.
A salad made from a succulent green vegetable and French dressing,
should be seen on the dinner table in every well-regulated household
three hundred and sixty-five times a year. These green vegetables
contain the salts necessary to the well being of our blood; the oil is
an easily-digested form of fatty matter; the lemon juice gives us
sufficient acid; therefore simple salads are exceedingly wholesome.
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
=Mrs. Rorer's Made-Over Dishes=
How to transform the left overs into palatable and wholesome dishes.
With many new and valuable recipes.
We quote from the author's introduction:
"Economical marketing does not mean the purchase of inferior articles at
a cheap price, but of a small quantity of the best materials found in
the market; these materials to be wisely and economically used. Small
quantity and no waste, just enough and not a piece too much, is a good
rule to remember. In roasts and steaks, however, there will be, in spite
of careful buying, bits left over, that if economically used, may be
converted into palatable, sightly and wholesome dishes for the next
day's lunch or supper."
12mo, cloth, 50 cents net; by mail, 55 cents
=Mrs. Rorer's Sandwiches=
Of all the useful and dependable articles of food, commend us to the
Sandwich. Nothing in the whole range of foods presents such a wonderful
opportunity for variety. The sandwich is the handy thing for suppers,
teas, social calls, school lunch baskets, picnics--but where can you not
use it to advantage and enjoyment? In this book Mrs. Rorer has given a
lot of new, original recipes, with some very odd ones. She has drawn
upon her wonderful knowledge and inventive faculty and the result is a
bewildering array of delectable sandwiches.
New Edition: revised and rewritten, with the addition of much new matter
12mo, cloth, 50 cents net; by mail, 55 cents
=Mrs. Rorer's How to Use a Chafing Dish=
It is wonderful the amount of pleasure and satisfaction that can be had
with a Chafing Dish. Few people know how to use one successfully,
although the art is easily acquired. This book, for instance, gives the
proper directions for making hosts of good things, and if they are
followed implicitly, the most inexperienced person can be sure of
results. It is a handy thing in an emergency, and it forms a delightful
adjunct to a supper or dinner. Guests are always interested in watching
the evolution of some delectable dish, and the head of the table has a
chance to show his or her skill.
New Edition: revised and rewritten, with the addition of much new matter
12mo, cloth, 50 cents net; by mail, 55 cents
=Mrs. Rorer's Hot Weather Dishes=
Its name tells the whole story. It is the only book of the kind
published. Hot weather seems to suspend the inventive faculty of even
the best housekeepers, and at a season when the appetite needs every
help and encouragement, this book will be found of the greatest use.
12mo, cloth, 50 cents net; by mail, 55 cents
=Mrs. Rorer's Home Candy Making=
A veritable book of sweets, full of choice recipes, with complete
instructions for making the many delicacies that delight both young and
old. It is the result of careful practice in teaching beginners how to
make attractive and wholesome varieties of home-made candies. The
excellence of the recipes consists in their simplicity and faithfulness
to details.
12mo, cloth, 50 cents net; by mail, 55 cents
=Mrs. Rorer's Bread and Bread-Making=
The object of this book is two-fold. First, to give in a concise and
easily-managed form a set of recipes used in every household every day.
Secondly, to point out the reasons why failures so often occur, even
with perfect recipes, and how to guard against them.
12mo, cloth, 50 cents net; by mail, 55 cents
=Mrs. Rorer's Quick Soups= =New Ways for Oysters=
These two books were written in response to requests for information on
the subjects. Designed to meet the special wants of a numerous class of
housekeepers who are given to entertaining, and are so often at loss to
know what and how to prepare for their guests. The housekeeper will find
them very handy.
24mo, cloth, 25 cents net; by mail, 30 cents
=Household Accounts=
A simple method of recording the daily expenses of the family. The book
contains ruled pages, systematically and simply divided into spaces in
which are kept the purchases for each day of milk, butter, eggs, meat,
groceries, vegetables, etc. The daily expenses total up for the months,
and the months for the year. There are other forms for recording
expenses of help, light, heat and general household expenditures in
table and bed linens, china and kitchen utensils, etc.
Manilla boards, 25 cents net; by mail 30 cents
=Cakes, Cake Decorations and Desserts=
By CHARLES H. KING. The author tells his methods in his own practical
way, and gives abundant recipes. The book is illustrated by engravings
of numerous decorated pieces, and has a silhouette chart.
12mo, cloth, $1.00 net; by mail, $1.15
[ Transcriber's Note:
The following is a list of corrections made to the original. The first
line is the original line, the second the corrected one.
Pâté de Foi Gras Canapés 66
Pâté de Foie Gras Canapés 66
Sweetbread, 69
Sweetbread, 70
Game Canapes, 72
Game Canapés, 72
Lamb Canapes, 73
Lamb Canapés, 73
Ninenteenth Century Bread, 12
Nineteenth Century Bread, 12
Pate de Foie Gras Canapes, 66
Pâté de Foie Gras Canapés, 66
day's lunch or supper.
day's lunch or supper."
=Mrs. Rorer's How to Use a Chafing Dish=
=Mrs. Rorer's Sandwiches=
=Mrs. Rorer's Sandwiches=
=Mrs. Rorer's How to Use a Chafing Dish=
them very handy
them very handy.
of numerous decorated pieces, and has a silhouette chart
of numerous decorated pieces, and has a silhouette chart.
]