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Sarah Tyson Heston Rorer
Sarah Tyson Heston Rorer (1849–1937) was a pioneering American nutritionist, writer, and educator, often regarded as the first dietitian in the United States. She was the author of numerous cookbooks and a popular lecturer on the topic of healthy eating, promoting the idea that food should be both nutritious and delicious. Rorer's influential works include "Mrs. Rorer's New Cook Book" and "How to Cook Vegetables," which helped shape modern cooking and dietary habits. She also founded the Philadelphia Cooking School and wrote extensively for popular magazines, contributing to the rise of home economics as a field.
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SAUCES The philosophy of a sauce, when understood, enables even an untrained cook to make a great variety of every day sauces from materials usually found in every household; to have them uniform, however, flavorings must be correctly blended, and measurements must be rigidly observed. Two level tablespoonfuls of butter or other fat, two level tablespoonfuls of flour, must be used to each half pint of...
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PHILADELPHIA ICE CREAMS BURNT ALMOND ICE CREAM 1 quart of cream 1/2 pound of sugar 4 ounces of sweet almonds 1 tablespoonful of caramel 1 teaspoonful of vanilla extract 4 tablespoonfuls of sherry Shell, blanch and roast the almonds until they are a golden brown, then grate them. Put half the cream and all the sugar over the fire in a double boiler....
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COOKED FISH Canapés Cold boiled fish makes excellent canapés. To each half pint of fish allow six squares of toasted bread. If you have any cold boiled potatoes left over, add milk to them, make them hot and put them into a pastry bag. Decorate the edge of the toast with these mashed potatoes, using a small star tube; put them back in the oven until light brown. Make the fish into a creamed fish. Rub...
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SANDWICHES Sandwiches may be made from one of three or four kinds of bread; whole wheat bread, Boston brown or oatmeal bread, white bread and rye bread made into square, deep loaves; in fact, all bread used for sandwiches should be made especially for the purpose, so that the slices may be in good form, and sufficiently large to cut into fancy shapes. The butter may be used plain, slightly softened or...
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