DID YOU KNOW

Left-over egg yolks or egg whites may be used:

— in making custard sauce or baked custard (use two yolks or two whites
in place of each whole egg);

— by adding to an omelette or scrambled eggs;

— in thickening dessert or vegetable sauce (2 egg yolks = 2 egg whites =
1 whole egg = 1 tablespoon flour — % tablespoon cornstarch);

— mixed with a little water and used as a dip when crumbing foods for
frying;

—in making salad dressings. (A raw yolk helps keep French dressing
from separating readily);

—in making butter icings. Replaces all or part of liquid and adds
smoothness;

— in sandwich fillings, mixed with celery, nuts or other crunchy ingre-
dients.

To hard-cook yolks slip them into hot water and cook below boiling
point 5 to 8 minutes or until set. Test with a toothpick.

To hard-cook whites pour into hot salted water at least one inch
deep. Cook below boiling point until set, about 3 to 5 minutes; or place
whites in a greased heat-proof container such as a 4 or 8 ounce wide-
mouth glass jar. Set in pan of warm water and cook below boiling point
until set. Turn out and cut with small fancy-shaped cookie cutters and
use for garnishing salads and casseroles or chop as desired for other uses.

To tint cooked egg white let stand 5 minutes or longer in water
coloured with food colouring. Water must be darker than the tint desired.

* oe e He OH

To prevent curding when making custards, mix sugar
with egg, add hot liquid, a little at a time, and do not
over cook,

32

ees