Many Ways for Cooking Eggs
by S. T. Rorer
Many Ways for Cooking Eggs is a cookery book written by Mrs. S.T. Rorer, author of Mrs. Rorer's New Cook Book, Philadelphia Cook Book, Bread and Bread-Making, and other Valuable Works on Cookery.
Excerpts:
Any single food containing all the elements necessary to supply the requirements of the body is called a complete or typical food. Milk and eggs are frequently so called, because they sustain the young animals of their kind during a period of rapid growth. Nevertheless, neither of these foods forms a perfect diet for the human adult. Both are highly nutritious, but incomplete.
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