Made-Over Dishes

"Made-Over Dishes" by Mrs. S. T. Rorer is a practical cooking guide written in the early 20th century. This book serves as a resource for homemakers, providing detailed recipes and techniques for repurposing leftover food into new, appealing dishes. Its focus on economic cooking reflects the values of the time, emphasizing frugality and efficiency in the kitchen. The book is organized into various sections covering stocks, meats, fish, eggs, potatoes, sauces, and salads, among others. Each section offers numerous recipes that utilize leftover ingredients creatively, such as transforming cold cooked fish into canapés or using leftover chicken in a casserole. Rorer encourages readers to save bits and pieces of food that would otherwise be wasted, teaching them how to turn them into delicious meals. Her approach not only champions resourcefulness but also presents an array of savory dishes that can please any palate, making it a valuable addition to the kitchen of anyone interested in enhancing their cooking skills. (This is an automatically generated summary.)

Sarah Tyson Rorer was an American food writer and pioneer in the field of domestic science. Rorer has been described as the first American dietitian.