Mrs. Fryer's Loose Leaf Cook Book

The loose-leaf cookbook, c.1917 — built to be taken apart, from the principles of cookery through fireless cooking and school lunches.

HomeSauces › Eggs

Eggs

• Columbus made an egg stand on end, and then discovered a new world! -Fables of a Rolling Pin.

In marble walls as white as milk, Lined with a curtain soft as silk; Within a fountain crystal clear, A golden apple doth appear.

No doors there are to this stronghold- Yet folk break in and steal the gold. -Mother Goose.

GGS are a highly concentrated food, a pound (about nine) being a pound of beef. They make an excellent meat substitute, but when so used should be served with starchy foods, since they lack in fuel value. Eggs should not be cooked at a high temperature, intense heat causing albumen to harden and become difficult of digestion,

← Browning for SaucesBoiled Eggs →