Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1905-08-22

decomposed mass that is completely
wasted.
The yolks of eggs can be used without
the slightest difficulty, a long list OF
their possibilities being given below.
The white of an egg becomes more OF
problem, but, while the yolk is more
readily employed in the realm of cook
cry, the white can be kept for much
longer length of time-indeed, the dried
white, which becomes albumen, can be
kept in sterilized jar, closely covered,
until entirely used.
If the yolks of several eggs are to be
used, and the whites are to be set away
until the household pressure is tighten
ed, when they are to be converted into
angel cake, place in clean earthenware
bowl, cover closely, and set directly
upon the ice, where they will keep per-
fectly for three or four days. After eggs
are this old, even in the shell, they can
no longer be called "fresh."
For use, add pinch of salt to the egg
whites, beat stiff1y, and then proceed to
follow out the recipe selected.
When egg whites have dried before
they are put away, covered, on the ice,
or if one has no way of using them up
before they have time to spoil, spread
out in thin layer on fiat plate or plat
ter, and dry slowly in cool oven. To
be successful this must be done just
right. If the oven is too hot, the egg
will coagulate and spoil. When dry,
break off the pieces of albumen and
place them in a sterilized and perfectly
dry jar, cover tightly, and set away till
used. All that one does in this case is
to remove the water, and by adding
water to the albumen one has white Of
egg once more, and it may be used for
infants food, according to the formula
advised by the physician, or it may be
used in the prepared food of consump-
tives and other invalids who need
nourishment that is easily digested.
Any white of egg that has inadvertently
been allowed to dry may be scraped from
the side of the dish and placed in the
jar, since it is albumen.
Aside from these ways, the whites of
eggs may be used with one whole egg in
buildings, calling for three or four eggs
in the recipe. Very light cake may be
made in this same way, using one whole
egg and two or more whites. An extra
egg white in an omelet makes it light
and dainty, but too many egg whites will
make it tough. Two egg whites to one
yolk may be used in pancakes, Johnny
cake, waffles, rice buildings, sponge
cake, gingerbread, etc. Silver cake can
be made from the whites of eggs entire
| ly, extra whites may be used in souffles,
and there are many ordinary dishes that
can be made into extraordinary ones by
the use of meringue.
A most delicious desert is made from
egg whites and is called "Meringues."
The egg whites are made very, very stiff,
and then sweetened lightly with sugar
which has the "zest" of oranges or
lemons, or both. That is, loaf sugar
that has been rubbed on the outside of
an orange that has sweet skin is then
pounded in a mortar and stirred into the
stiff whites. These are then spread on
buttered papers, being SO stiff that they
remain in little heap, and do not run
over the paper. These are baked in a
cool oven, set aside to cool, and then the
middle is scooped out of each meringue,
and the cavity filled in with cream OF
anything else there may be at hand. Two
meringues are placed together and laid
on small china plate, the filling oozing
over the sides. Chopped almonds OF
any kind of nuts or colored sugar may
be sprinkled over each one as finishing
touch.
When yolks of eggs are to be set aside
for a time, ,one must remember that the
only possible way to use up yolks after
they have commenced to dry is to beat
up one whole egg, stir in the yolks, thin
out little with milk, and use over
chopped ham in a spider. The egg
cooks in this way anG need not be wasted.
Place the yolks in deep bowl and
pour over them, a spoonful at time,
some clear, cold water, neither too cold
nor too hard. Cover closely and set
directly upon the ice. After they
become chilled do not allow the dish to
become warm again until all the yolks
are used. When one or more egg yolks
are to be used lift each one out with a
skinner, or pour off the water and skim
out the yolks. Of course it is best to
have the yolks entire, but If one should
by chance break use it first of all, since
this one will spoil first.
The yolks of eggs may be used alone
in fruit cakes, in steamed puddings and
in pudding sauces. Since egg yolks con,
tain the thickening protein material
known as "globulin," they can be
used with one egg white in making Gus
tards. There is no end to the cake reci
pes which call for the egg yolks alone
and the real French brioche, or coffee
cake, made at home from egg yolks, is a
delicious CONNECTION. For pumpkin
squash, and sweet potato pie, as we'll as
custard, the yolks are sufficient, and
frozen custard or New York ice cream
may be made from yolks alone.
A quantity of mayonnaise dressing
may be made from the yolks left from
one angel cake, and while this may be
bottled and kept cold on ice, any woman
will find neighbors who will be glad to
obtain small quantity of mayonnaise in
exchange for something else or fol-
money. Mayonnaise may be made quite
thick, and then thinned with cream OF
lemon juice as it is used.
The yolks of eggs may be dropped
into boiling hot water and cooked until
hard, then one has hard-boiled egg
yolk on hand for garnishing many q
dish. When a hard-boiled egg yolk ia
called for in recipe, 1t Is matter OF
economy to remove the white and cook
the yolk in this way, when one has the
white for some other purpose. The
yolks of two or more eggs added to a
pint of cream will improve its flavor
amazingly. When beaten up in milk,
egg yolk answers every purpose as dip
for slices of German toast, and egg balls
for serving in soup are made with the
yolks alone. Scrambled egg may be
made from one entire egg, three yolks,
and little milk, all stirred In buttered
pan together, and yolks may be used for
dipping croquettes. Then there are
many filings for cakes and frostings,
which are made from yolks without any
white of egg, gold cakes of all sorts,
cookies, sauces, sweet and otherwise,
and long list OF other things which are