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Flavoring (Boil sugar and water until it)

Boil sugar and water until it threads. Pour gradually on stiffly beaten egg white and beat until all has been added and frosting is of right consistency to spread. Flavor with few drops lemon-juice. If chocolate frosting is desired, melt two teaspoonfuls chocolate over hot water and stir into the white icing.

Emergency Ice-cream (to Use up Whites of Eggs) The freezer for this receipt should hold not less than two quarts.

Make a custard with yolks of two eggs, onefourth cup flour, two-thirds cup sugar, few grains salt, and half a can of sweetened condensed milk with water to make up a quart. When cold and ready to freeze add one cup canned evaporated milk, two tablespoonfuls vanilla, and the beaten whites of four eggs. It may be flavored with chocolate (melted over hot water and added to the hot custard), with fresh cut-up peaches rubbed through a sieve, or with bits of chopped ginger.

This receipt, besides using up extra whites of eggs, is useful when fresh milk is scarce.

Apple and Ginger Fluff (Using up Whites of Eggs) For a half cupful of left-over whites of eggs use two-thirds of a cup sifted apple, one-fourth cup powdered sugar, few grains salt, and one teaspoonful ground or chopped crystallized ginger. Take baked apples left from breakfast, or apple sauce.

Rub apple through strainer, sift sugar, put ginger through meat grinder, using finest cutter. Add salt to eggs, beat very stiff, and gradually add sugar, ginger, and a little at a time the apple, beating very hard. Pile in glass dish and put in cool place until ready to serve. It must not stand long, or it will fall. Ginger may be cut into little bits and stirred through the mixture.

Scrambled Eggs (Using up Yolks of Eggs) Yolks of 3 eggs I whole egg Dash of cayenne Dried bread or toast I large tablespoonful bacon cut in bits cup milk tablespoonful butter Prepare crisp dry toast, or use oven-dried slices of bread, if at hand. Beat eggs lightly, add milk and bacon. Melt butter in hot omelet-pan, add the egg mixture, and cook lightly, holding pan up from intense heat. Have hot milk ready in saucepan, dip slices of bread or toast quickly in it, put on hot platter, and pour scrambled eggs over all.

Scrambled Matzoth-Passover Dish (Using up Yolks of Eggs) 3 small round mat- Yolks 3 eggs zoth White I egg