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If he'd made fifty omelets there couldn't have been a greater assortment of dirty dishes and kettles." Gertrude smiled. "Jimmie made an omelet for me once for which he used two dozen eggs. He kept breaking them until he found the yolks of a color to suit him. He said pale yolks made poor omelets, so he threw all the pale ones away." "I suppose that you sat by and let him," Beulah said.
A grated pineapple, its weight in sugar, half its weight in butter, one cupful of cream, five eggs; beat the batter to a creamy froth, add the sugar and yolks of the eggs, continue beating till very light; add the cream, the pineapple grated and the whites of the eggs beaten to a stiff froth. Bake with an under crust. Eat cold.
Break six eggs into a bowl, separating the whites from four with the yolks and whites of two; make a boiled custard, say a quart of milk, six tablespoonfuls of sugar, a flavoring of vanilla, peach or sherry wine. Beat the whites to a stiff froth, sweetening and flavoring them a little also.
Spread this on the layers, and then cover thickly and entirely with bananas sliced thin or chopped fine. This cake may be flavored with vanilla. The top should be simply frosted. No. 11. Grate the yellow from the rind of two lemons and squeeze out the juice; two cupfuls of sugar, the yolks and whites of two eggs beaten separately. Mix the sugar and yolks, then add the whites and then the lemons.
Take two eggs, beat them up to a froth, add salt and pepper, pour them into a baking-dish on top of the bread and cheese, then put it in the oven until it is browned on top. Serve hot. Take the whites of four eggs, and beat until stiff. Then add the yolks and one rounded tablespoon of melted butter, and a little salt and pepper.
The liquor in which meat has been boiled makes an excellent soup for the poor, by adding to it vegetables, oatmeal, or peas. When whites of eggs are used for jelly, or other purposes, a pudding or a custard should be made to employ the yolks. If not immediately wanted, they should be beat up with a little water, and put in a cool place, or they will soon harden, and become useless.
Beat well the yolks of nine eggs; then add the peels and juice of the lemons, and work them together for some time. Strain the whole through a flannel, into a silver saucepan, or one of very nice block-tin, and set it over a gentle fire. Stir it one way till it is pretty thick, and scalding hot, but not boiling, or it will curdle. Pour it into jelly glasses.
Beat 3 yolks of eggs with 1 cup of milk, a Salt-spoonful of salt, 1 tablespoonful of olive-oil and 1 tablespoonful of sugar. Mix with 1/2 cup of flour and the beaten whites of the eggs. Fry until light brown. Serve with cooked fruit. Portugal Iced Pudding.
Melt two pounds of butter in a pint and a quarter of cream, but not too hot; add a pint of sweet wine, a glass of brandy, the whites and yolks of twelve eggs beaten apart, and half a pint of good yeast. Strain this liquid by degrees into the dry ingredients, beating them together a full hour; then butter the hoop or pan, and bake it.
When done, lift the eggs carefully to squares of toast and pour the sauce around them. Set to boil the following mixture: Pour into the kettle water to the depth of about one inch, adding a little salt and half a cup of vinegar. When this boils, break in as many fresh eggs, one at a time, as you desire to have. Do this carefully so as not to break the yolks.
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