Beat the yelks of four eggs and add them to the bread and milk, beat it very hard; then whisk the whites of the eggs and stir in gently with as much flour as will make a batter.
Beat the eggs, the yelks and whites separate, when the yelks are very light add the sugar and the almonds, which must have been blanched and pounded with the rose-water.
Beat the eggs a few minutes, till the yelks and whites are thoroughly mixed together, then stir in very gradually the boiling sugar; beat the eggs hard all the time you are pouring the sugar on them.
The yelks must be as thick as batter, and the whites perfectly dry.
Whisk the yelks very thick and light and stir into the Indian; then beat the whites to a stiff dry froth, and stir them into the mixture alternately with the flour.
Then add the butter to the rice whilst it is warm; whisk the eggs very light, the yelks and whites separately, add the yelks to the rice, and as much milk as will form a batter.
Beat the yelks and sugar together until they are very light, then add the whites after they have been whisked to a dry froth, alternately with the flour.
When the yelks are thick stir in a pint of milk, and as much flour as will make a batter, but not a thick one.
Whilst they are boiling throw the water over the yelks with a spoon, and as soon as the whites are thick take them out with an egg slice.
Whisk the yelks of the eggs, without the whites, till they are very thick.
Beat the eggs very light, the yelks first, and stir them into the bread and milk, then add the cream, sugar, nutmeg and fruit.
Beat the yelks of twelve eggs to a froth, with a pound of powdered white sugar.
Set it where it will boil--then separate the whites and yelks of three eggs, and beat the yelks with a large spoonful of powdered white sugar.
Stir to a cream half a pound each of butter and fine white sugar--beat the yelks and whites separately, of eight eggs, to a froth, and mix them with the butter and sugar.
Stir into a quart of milk, while boiling, the beaten yelks of six eggs.
Beat together the yelks of ten eggs, with a pound of powdered white sugar--beat to a stiff froth the whites of the eggs, and stir them into the yelks and sugar.
Take it from the fire, and when lukewarm, stir in the beaten yelks of eight, and the whites of four eggs.
The eggs should be beaten to a froth; and the cake will be more delicate if the yelks and whites are beaten separately.
Beat eight eggs to a froth--the whites and yelks should be beaten separately, then mixed together, and a pound of powdered white sugar stirred in gradually.
Take the weight of ten eggs in powdered loaf sugar, beat it to a froth with the yelks of twelve eggs, put in the grated rind of a fresh lemon, leaving out the white part--add half the juice.
Stir in the whites of the eggs a minute after the yelks have set, so as to be thick.
You can have very good custards at the same time with the yelks of the eggs.
Thicken your soup with a large spoonful of butter rubbed into two of flour, the yelks of two eggs, and half a pint of milk.
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.
If you are for superlative egg sauce, pound the yelks of a couple of eggs, and rub them with the melted butter to thicken it.
To half a pound of fine flour put a quarter of a pound of sifted loaf sugar; mix it well together with yelks of eggs till of a good stiffness.
Three table-spoonfuls of good cream, or the yelks of as many eggs, will be a great improvement to it.
Pound in a mortar the yelks of two eggs that have been boiled hard (No.
A small dog will require the yelk of one egg; and a Newfoundland the yelks of a dozen eggs.
The above list will hopefully give you a few useful examples demonstrating the appropriate usage of "yelks" in a variety of sentences. We hope that you will now be able to make sentences using this word.
