Cooking for Two

A handbook for two at table, 1909 — Janet MacKenzie Hill scales the whole art of cookery down to the newlywed kitchen.

Cooking of True Proteids Continued: Eggs

4 pages in this part of Cooking for Two.

Cooking of True Proteids Continued: Eggs

Like woman, when an egg is good, there is nothing better; when it is bad, there is nothing worse, -- Adolphe Meyer, M.C.A.

Cooking of True Proteids Continued: Eggs: Beaten

Slightly Beaten Eggs. For slightly beaten eggs the yolks and whites are not separated. Eggs are slightly beaten, when a full spoonful can…

Cooking of True Proteids Continued: Eggs: Poached

Poached Eggs, and Eggs Removed from the Shell and Cooked with White and Yolk Distinct and Separate POACHED EGGS ON TOAST Rub over the…

Cooking of True Proteids Continued: Eggs: Puffy

PUFFY OMELET FOR TWO Beat the yolks of four eggs until thick and lemoncolored; add a dash of pepper, one-fourth a teaspoon-ful of salt, and…

Rights & ReuseThe complete text of Cooking for Two: A Handbook for Young Housekeepers (1909) is in the public domain in the United States — like all works published before 1928 — and is free to read, download, quote, teach from, and reuse. This digital edition (its transcription, restored images, and site design) is © 2026 PhotoOpAI, and any editorial commentary we add is clearly marked as ours; the underlying public-domain text carries no such restriction.