One half cup butter, yolks of two eggs, juice of half a lemon, one saltspoonful salt, quarter saltspoonful cayenne pepper, one and one half cups boiling water.
Beat yolks of two eggs light, add one half cup milk and one cup of flour sifted with one fourth teaspoon of salt.
Let a quart of milk, a quarter of an onion and a piece of parsley come to a boil; then stir in a scant cupful of flour, which has been mixed with a cupful of cold milk, and the yolks of two eggs.
Two eggs, two table-spoonfuls of milk, one-fourth of a tea-spoonful of salt.
Put a lump of butter, of the size of a walnut; beat up two eggs; add a little cream, and put in the stewpan, stirring them till they are hot.
Pour this upon the stiffly beaten whites of two eggs, and when well blended add gradually a pint of boiling cream, a few drops of essence of peppermint and a tiny pinch of baking soda.
Put this in a bowl with two ounces of butter, the yolks of two eggs, salt to taste, pepper and sugar.
Pour this gradually upon the stiffly beaten whites of two eggs.
To this add the juice of two grapefruits, the grated rind and juice of one orange, the beaten yolks of two eggs, and the white of one, and a small piece of butter.
Pour it slowly over the stiffly beaten whites of two eggs, beating continually until the candy is stiff enough to hold its shape.
To one pound and a quarter of fine flour add ten ounces of fresh butter, the yelks of two eggs beat, and three ounces of sifted loaf sugar; mix up together with half a pint of new milk, and knead it well.
Strain the water from it; beat up five yelks and the white of two eggs; take half a pint of the best cream, and the breast of a fowl, and some thin slices of ham.
Before it goes to table, stir in the yolks of two eggs.
When done, take them out, stir into the sauce the yolks of one or two eggs, and a lump or two of loaf-sugar, and pour it over the carrots.
Add bread-crumbs soaked in milk, and the yolks of two eggs or more, with salt, pepper, mace and nutmeg to your taste.
Just before you serve them up, stir in the yolks of two eggs.
Now place in a separate bowl Yolks of two eggs, One-half cup shortening, Three-quarter cupful sugar.
Now add Yolk of two eggs, Two cupfuls of sour milk, One cupful flour.
Milk is a rich food, one glass having as much food value as two eggs.
That is, a cupful (one-half of a pint) is equal to two eggs or three ounces of lean beef.
When very hot take from the fire and pour over the well-beaten yolks of two eggs.
Skim, take from the fire, and add the juice of half a lemon, beaten smooth with the yolks of two eggs.
Add the whites of two eggs beaten to a stiff froth, folding them in lightly.
Dissolve a tea spoonful of saleratus in half a tumbler of milk, strain it on three cups of raised dough, a tea cup of melted butter, two eggs, two tea cups of rolled sugar, and two tea spoonsful of cinnamon.
Rub a pound of rice flour, with quarter of a pound of butter, put in a little salt, a wine glass of wine, two eggs, and milk sufficient to enable you to roll them out.
If you can get real cream, add only a teaspoonful of flour and the whites of two eggs, but the same quantity of butter used in this receipt.
Yolks of two eggs, boiled hard and rubbed to a powder, then beaten into the butter.
Yolks of one or two eggs, boiled hard and powdered, then beaten into the gravy.
Meanwhile, beat the whites of two eggs to a stiff froth; melt the soaked gelatine in a very little hot water, by setting the vessel containing this in a saucepan of boiling water; stir until clear.
Make a custard of the yolks, the whites of two eggs, and the sugar.
Bring the chops I prepared yesterday, two eggs, and three potatoes.
Two eggs, their weight in sugar, butter, flour, and the juice and grated peel of one lemon.
One pint of grated green corn, Two eggs, As much wheat flour as will make it adhere together.
Two eggs, One pint of milk, Half an ounce of butter, Half a gill of yeast, Salt just to taste, As much flour as will form a thick batter.
The above list will hopefully provide you with a few useful examples demonstrating the appropriate usage of "two eggs" in a variety of sentences. We hope that you will now be able to make sentences using this group of words.
