From Gourmet International (1970)
[FROM THE PUBLISHERS] Wonderful, wonderful eggs ... eggs have been considered very special foods since ancient times. No food is quite as essential for cooking and eating as the ordinary egg, valued too because it's so handy, always in season, inexpensive, versatile, easy and quick to fix and nutritious.
Eggs are truly the cooks best friend whether they are fried or transformed into handsome aristocratic souffles, feather light omelets, satin smooth custards or popovers puffed to fantastic size. Eggs do so much, so much better; they thicken sauces and puddings, give lightness to cakes, emulsify mayonnaise and salad dressings, make crystal free ice creams, icings and andies, hold the lowly meat loaf together and add a decorative touch to appetizers, casseroles, salads and cold meat trays.
[FROM BOOKLADY COOKS] Try some of these creative recipes from around the world:
Hawaiian Nog
Café de Belgique
Bohemian Icing
Pots de Crèmé Café
Rhubarb Custard Pie
Eggs Roberto
Eggs Florentine
Eggs a la Rhine
Strawberry Rum Omelet
Bacon Corn Soufflé
VINTAGE HARDCOVER - GOOD CONDITION