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Recipes and kitchen manuals

My Best 250 Recipes

by Sarah Tyson Rorer · 1907 · Arnold And Company

Shelf note

Rorer picked these 250 recipes herself in 1907, by then a quarter-century into teaching, and grouped them in tens and twenties: twenty soups, twenty fish, twenty breads and biscuits, fifteen ices, ten cold luncheon dishes. The leftovers chapters are the most useful today; she treats yesterday’s potatoes and bread as ingredients, not waste.

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Title page of My Best 250 Recipes (1907)

Contents

All 124 sections are on the shelf. Start at the top or jump in anywhere.

  1. My Best Twenty Soups
  2. Consomme
  3. Vegetable Puree
  4. Rabbit Soup
  5. Lentil Soup
  6. Cream Of Spinach
  7. Bisque Soups
  8. Soups with Nuts
  9. Vegetable Soups
  10. More Soups
  11. My Best Twenty Recipes For Fish
  12. Fish, Hawaiian Style
  13. Salt Codfish With Macaroni
  14. Fish Chowder
  15. Jerusalem Fishballs
  16. Fish Timbale
  17. Halibut A La Flamande
  18. Oysters
  19. Codfish
  20. More Fish Recipes
  21. My Best Twenty Ways Of Cooking Meat
  22. Beef Olives
  23. Mock Fillet
  24. Braized Calf's Liver
  25. Waverly Collared Beef
  26. Sweetbreads
  27. Steak A La Bordelaise
  28. Egyptian Cannelon
  29. Fricandeau Of Veal
  30. More Meat Recipes
  31. My Best Twenty Sauces
  32. Sauces One Of The Fine Arts Of Cookery
  33. Sauces
  34. Sauces. Part 2
  35. Sauces. Part 3
  36. My Best Vegetable Recipes
  37. Spinach
  38. My Favorite Spaghetti
  39. Potatoes Recipes
  40. Tomato Recipes
  41. More Vegetable Recipes
  42. My Best Salad Recipes
  43. Dressings
  44. My Favorite Salad
  45. More Salads
  46. My Best Ten Fruit Preserves
  47. Preserved Strawberries
  48. Peach Leather
  49. Quince Chips
  50. Raspberry Vinegar
  51. More Fruit Preserves
  52. My Best Ten Fruit Desserts
  53. Almond Custard
  54. Pan Pudding
  55. Cannelons
  56. Fruit Gelatine
  57. More Fruit Desserts
  58. My Best Ten Cold Luncheon DISHES
  59. Marbled Chicken
  60. Pressed Chicken
  61. Potted Fish
  62. Pickled Fish
  63. Mock Pate De Foies Gras
  64. Beef A La Mode
  65. My Best Fifteen Ices
  66. Philadelphia Vanilla Ice Cream
  67. Orange Ice Cream
  68. Frozen Peaches With Cream
  69. Sultana Roll
  70. Grape Sherbet
  71. Water Ice
  72. My Best Twenty Summer Recipes
  73. How To Do With Little Cooking
  74. Summer Vegetable Dishes
  75. Broiled Tomatoes
  76. A Vegetarian Supper Dish
  77. Peach Desserts
  78. Fish And Meat In The Chafing-Dish
  79. My Best Twenty Left-Overs
  80. Potato Left-overs
  81. Scalloped Tomatoes
  82. What To Do With Left-Over Bread
  83. Bread Pudding
  84. Left-Over Vegetables
  85. Rice Croquettes
  86. Meats That Are Left Over
  87. Chicken In Rice Casserole
  88. More Left-Overs
  89. My Best Game And Poultry Recipes
  90. Wild Ducks
  91. Potted Pigeons
  92. Panned Birds
  93. Broiled Venison Steaks
  94. A Brown Fricassee
  95. A Creole Stew
  96. Bengal Curry
  97. Chicken Timbales
  98. Chicken Croquettes
  99. Chicken En Casserole
  100. Baked Goose
  101. Baked Turkey
  102. My Best Twenty Breads And Biscuits
  103. Bread Sticks
  104. Golden Loaf
  105. Pocketbook Rolls
  106. German Nut Horns Or Crescents
  107. Graham Bread
  108. Potato Tea Biscuits
  109. Sweet Milk Scones
  110. Egg Bread
  111. Virginia Biscuits
  112. Gluten Bread
  113. More Breads and Biscuits
  114. My Best Christmas Candies, Cakes And Puddings
  115. The Way To Make And Use Fondant
  116. Candies
  117. Chocolate Creams
  118. Fine English Plum Pudding
  119. Christmas Fruit Pudding
  120. Marlborough Pudding
  121. Queen Mab Pudding
  122. Dried Fruit Cake
  123. Hickory-Nut Cake
  124. Grandmother's English Plum Cake

Questions about this book

How is My Best 250 Recipes organized?

In themed groups: twenty soups, twenty fish recipes, game and poultry, twenty breads and biscuits, salads, fifteen ices, ten fruit desserts, sauces, Christmas candies and puddings, and several chapters on using leftovers.

Can I cook from it today?

Mostly, with some translation. Oven heats are given as words rather than degrees and some cuts and game are hard to find. Our guide to cooking from old cookbooks explains the measures and temperatures.

When was it published?

In 1907, by Arnold and Company of Philadelphia, which published most of Rorer’s books.

Mentioned in Cooking from a 1900s cookbook: ovens, measures and what to leave alone, Writing a review or essay about a book that is a hundred years old.

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