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Yolks of Eggs

Eggs should always be wiped with a damp cloth before they are broken. The shells are then all ready to be used for clearing coffee, soup, or jelly. When any uncooked whites or yolks are left over put them in a cup, cover with a folded damp cloth, and slip a rubber band around it. Leftover poached or soft-cooked eggs may be carefully returned to hot water and cooked until hard, and then chopped and mixed with cold meat or fish dishes (see Kedjeree, page 89, and Fish with Pie Crust, page 94), or sliced and used for salads, (see Green Pea Salad in Egg Cases, page 121), etc.

Bits of omelet or scrambled eggs are always permissible in a meat hash. "Floating Island" for Soft Custard (Using up Whites of Eggs) Beat up whites of eggs until stiff, gradually beat in very little powdered sugar, and drop large spoonfuls in hot (not boiling) milk in frying-pan.

Dip milk over egg, that it may cook slightly.

Take up in a skimmer and drain. Serve on sofi custard with a bit of bright jelly on top of each spoonful.

Snow Pudding (to Use up Whites of Eggs) Mix four tablespoonfuls of sugar with four tablespoonfuls of corn-starch and one-eighth teaspoonful of salt. Add a pint of boiling water and boil five minutes, stirring constantly. Put in double boiler and let cook half an hour. Cool and flavor as desired. Fold in the stiffly beaten whites of two or three eggs and a cup of any fresh or canned fruit, without juice, and mold it. Serve with sweetened cream.

Blanc Mange (to Use up Whites of Eggs) I pint milk (scalded) 5 tablespoonfuls corn- Whites of 3 eggs I pint milk (scalded) I tablespoonful sugar starch Grated lemon-rind teaspoonful salt Blend corn-starch with one-fourth cup cold milk, add to scalded milk, and cook in double boiler, then directly over fire a few minutes. Add other ingredients. Beat in stiffly beaten whites of eggs after corn-starch is taken from fire.

Serve with sugar and cream.

White Cake (to Use up Whites of Eggs) Mold. cup butter 2 cups bread flour I cup sugar cup milk 4 teaspoonfuls bakingpowder Few grains of salt Whites of 3 eggs teaspoonful almond extract Cream butter and sugar, add flour (with bakingpowder and salt), and milk alternately. Flavor-