This vintage book contains a guide to cooking eggs in over three hundred
different ways. From devilled and fried to Eggs a 'Africaine and beyond,
this expansive book of recipes is highly recommended for egg-lovers and
those looking for some inspiration on the kitchen. Charles Herman Senn
(1862 - 1934) was a German writer of cook books. He wrote profusely on
the subject, producing cook books for all manner of people and
situations, but was particularly well-known for his vegetarian and
confectionery recipes. Other notable works by this author include:
"Breakfast and Supper Dishes" (1898), "A book of Salads: The Art of
Salad Dressing" (1922), and "British Red Cross Society Cookery Manual"
(1915). Contents include: "Almond Eggs (moulded)", "Anchovy Eggs
(cold)", "Anchovy Eggs (another way)", "Aspic or Savoury Jelly", "Baked
Eggs a la Princesse", "Bechamel Sauce", "Brown Sauce", "Buttered Eggs",
"Buttered Eggs with Anchovies", "Buttered Eggs with Truffles", "Caviare
Eggs", "Chaud-Froid of Eggs (cold)", "Cheese Eggs", "Chestnut Eggs",
etc. The Vintage Cookery Books series hopes to bring old wisdom and
classic techniques back to life, as we have so much to learn from 'the
old ways' of cooking. Not only can these books provide a fascinating
window into past societies, cultures and every-day life, but they also
let us actively delve into our own history - with a taste of what, how
and when, people ate, drank, and socialised.
