The Republican. [volume] (Oakland, Md.) 1877-current, 1936-02-13
Homemakers' Column
Conducted by Miss Margaret Kirby
Burtis, Home Demonstration Agent
Using the YOlks

Many simple everyday dish is
made regal by a crown of meringue.
Angel food cake is the epicure's de-
light. But the yolks, deserted by their
whites, sometimes become problem.
So many interesting things may be
done with egg yolks that not single
yolk need ever be wasted. From the
point of view of food value the yolk is
the most important part CT the egg.
1t cannot do all of the things egg
white does in cookery, but it can do
some others that egg white cannot
do. For one thing, it can take the place
of whole eggs in number Of dishes.
Egg yolk, when beaten, makes good
foam, entrapping air so fluffy as beat
en- egg white, nor does it increase its
volume to the same degree. But egg
yolk is much better than egg white
for making mayonnaise and Hollan-
daise sauce, and it gives rich smooth
ness to custard and cream filings.
Covering the unlocked yoiks with a
thin layer of cold water before putting
them, in a covered container, into the
refrigerator is a good way to keep
them in uncooked form. An easy way
to hard cook egg yolks is this: Bring
water to a boil in a covered saucepan.
AS soon as the water iboils, drop in the
yolks, one by one, cover, reduce the
heat and let the water simmer for Is
minutes. Cool. Hard cooked yolks may
be used at once or they may be stored
in a covered container in the refriger-
ator. They make excellent sandwiches,
colorful and nutritious salad ingredi-
ents or garnish, and they may be used
as the foundation of large number
of unusual and delightful entrees.
Convenient measures to remember
about egg yolks are these:
One egg yolk emulsifies 1 cupful of
oil for mayonnaise. 2 egg yolks thick
en- cupful of milk for custard. to 8
egg yolks measure II cupful. IA to 16
egg yolks measure 1 cupful.
One yolk scarcely presents a prob
lem. Stirred into a glass of milk, it
contributes its supply of iron to that
already excellent food beverage. Or it
may be added to a little milk to make
the "dip" for French toast. A few of
the many other uses for one egg yolk
are:
1. Add to white sauce or cream soup
for rich, creamy flavor and color.
2. Add to pancake batter.
3. Make chocolate frosting for cake
or cookies.
4. Make butter cream icing to fill be-
tween graham cracker sandwiches.
German Potato Soup
Four large potatoes, 2 large onions,
3 bay leaves, 1 quart milk, egg yolks,
beaten, salt and pepper, 1 tablespoon
butter, minced parsley. Toasted bread
cubes.
Cook potatoes, onions and bay leaves
in boiling sailed water until done. Re-
move bay leaves. Mash potatoes and
onions. Add milk, beaten egg yolks
and salt and pepper. Add butter. When
soup is served in bowls, sprinkle a
little minced parsley over each serv-
ing. Accompany with toasted bread
cubes or crisp waters. Celery may be
used as favoring instead of onion.
MarshmallOw Custard
One cup milk, marshmallows, quar-
tered, 8 egg yolks, 4 teaspoon salt, u
t. vanilla.
Scald milk in double boiler. Add
marshmallows and salt, stirring until
marshmallows are dissolved. Pour
milk mixtures over beaten yolks, re-
turn to double boiler and cook until
mixture coats spoon, stirring con-
stantly. Remove from fire, add vanilla
and cool. Serve as simple dessert or
use as filling for layer cake.
Golden Vegetable Sauce
Two tablespoons butter, melted, 2
egg yolks, " t. salt, 1 T. lemon juice,
u t. paprika.
Combine all ingredients, beat to-
gether until smooth and cook over hot
water, stirring until mixture coats
spoon. Serve Immediately over hot
green vegetables.