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Jerkline Jo sipped her near-coffee thoughtfully, and gazed unseeingly at the menu card, a marvel of weird orthography, punctuated with fly specks and splatters of egg yolk. Jo had over ten thousand dollars invested in Paloma Rancho.
At this time we are again reminded of Saturn and its rings, which seems to have its counterpart here. These rings disappear, and now once more out of the yolk mass loom up little dots as minute as before; but they are round instead of angular, and those nearest the Purkinjean vesicle are smaller and clearer, containing less of oil than the larger and darker ones on the opposite side.
Stew some large fresh oysters with a few cloves, a little mace and nutmeg, some yolk of egg boiled hard and grated, a little butter, and as much of the oyster liquor as will cover them. When they have stewed a little while, take them out of the pan, and set them away to cool. When quite cold, lay two or three oysters in each shell of puff-paste.
"The laddie'd been after a clutch of eggs, I'm thinkin'," whispered Whinnie to me, pointing to a yellow stain on his waist, which was clearly caused by the yolk of a broken egg. And Whinnie stooped over to take Dinkie up in his arms, but I pushed him aside. "No, I'll take him," I announced. He'd be the hungry boy when he awakened, I remembered as I gathered him up in my arms.
Then put the sweet-breads into a Dutch oven, and bake them brown. Serve them up with veal gravy flavoured with a glass of Madeira, and enriched with beaten yolk of egg stirred in at the last. Having boiled and skinned two fine smoked tongues, cut them to pieces and pound them to a paste in a mortar, moistening them with plenty of butter as you proceed.
As the chick increases in complexity the yolk at first grows swampy, with fluid trickling here and there through the more solid portions. Thin walls form about these little streams, thus producing blood vessels which cover the entire surface of the yolk. These absorb the nourishment and turn it over to the embryo. As the latter grows in size both the yolk and white diminish.
When cooked, draw them to the side of the fire and pour in some cream to make a good sauce. If you cannot use cream, take milk instead and stir with it the yolk of an egg. To thicken for use, add a pinch of sugar and some chopped parsley. This purple fruit is, like the tomato, always cooked as a vegetable. It is like the brinjal of the East.
Beat the hard yolks of eggs in a mortar, make it into a paste with the yolk of a raw egg, form the paste into very small balls, and throw them into boiling water for a minute or so, to harden them.
When they are nearly done enough, thicken them with a little butter and flour. Stewed in a little water, and thickened with cream and yolk of egg, they make a nice white ragout. Truffles, mushrooms, and morels, are all of them very indigestible, and therefore not to be recommended to general use.
The feeling of hunger is sometimes almost constant. Certain fats are valuable for an entirely different reason. Milk fat, either in the milk or as butter, beef fat which is a constituent of oleomargarine, the fat in the yolk of egg, all contain one of the vitamines needed by children in order to grow properly, and by grown people to keep in good health.
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