I finally got around to unpacking the last few books in our library today. We had to purchase a few more bookshelves but I am happy to sat that all of the boxes are empty and broken down. Although it's been a lot of work and all of the sections are not completely organized to my satisfaction, it's so satisfying to see all of our books on the shelves. I have a soft spot for unique, older cookbooks and one of the ones that caught my eye today was: The Good Egg, 200 Recipes For Leftover Egg Whites or Egg Yolks by Loretta White, so I thought I would share a few pictures.
It begins with the egg white section. The pages are (or were) white and at the top of each page there's a note telling you how many egg whites are used in the recipe. The sections begins with one egg white.
Each page is charmingly illustrated.
And very representative of the time that the book was published. This section goes all the way up to seven egg whites.
The pages for the egg yolk section are (were) yellow, making it easy to find the section that you want to work with.
The recipes run the gamut from savory to sweet and even include a few beverages. I'm not sure what the chickens have to do with Swedish Patties since they are made with ground beef and potatoes. I guess they are representing the egg yolks. There is a surprisingly international range of recipes and it's a handy little book if you're the kind of person who makes meringues or homemade pastas and often ends up with an excess of egg parts. The recipes are relatively clear and very concise, For me it's fun to read because I can fill in the blanks and spin the recipes in my mind. A little bit of whimsy is often missing from modern cookbooks and this was a good reminder that it can be a welcome accent to any recipe book if handled correctly. Style and execution make all the difference.
Years Past
Ideas in Food: Great Recipes and Why They Work
Maximum Flavor: Recipes That Will Change the Way You Cook
Gluten Free Flour Power: Bringing Your Favorite Foods Back to the Table
