To the well beatenyolks of five eggs add two teaspoonfuls of corn starch, and a little salt dissolved in one-half cup of milk.
Stir sugar and butter to a cream; then add whites and yolks of eggs, beaten separately.
Stir the yolks of three eggs into the tapioca, with one cup of sugar; let it boil a few minutes.
Have ready the beaten yolks of three eggs and a quantity of rolled cracker, salted and peppered.
Cream one pound butter and one pound powdered sugar together; to this add the beatenyolks of twelve eggs, one pound sifted flour, and two teaspoons baking powder.
Add the well beaten yolks of five eggs to five tablespoonfuls of boiling vinegar; cook until it thickens, stirring constantly.
The yolks of four eggs, one cup of sugar, one cup of flour, four tablespoonfuls of cold water, one teaspoonful of baking powder; add the whites of four eggs.
Then take sardells, and remove the backbone; mash fine, and mix with the yolks of eggs and a little red pepper, and fill the whites of eggs with the mixture.
Cream yolks of eggs and sugar well; add the vanilla.
At this point you will turn the soup into a large tureen and quickly add the rapidly beaten yolks of four eggs, two wine glasses of extra thick cream and a few thimblefuls of fine butter.
Yolks of 2 eggs Whites of 2 eggs 1 tablespoon melted butter Mix and sift dry ingredients; gradually add milk, then yolks of eggs, well beaten.
Beat egg yolks and sugar together until light; then add nut meats, baking powder, bread crumbs and the beaten whites of the eggs.
To make the spaghetti: Measure a quart of flour, break in yolks of three eggs, add three half eggshells full of ice water, work to the proper consistency, roll and cut into thin strips.
Bake in hot oven or boil ten minutes and thicken with raw yolks of two eggs diluted in cream.
Then add the yolks of two eggs and a cup of water, also a pinch of salt.
Extract yolks and rub them to a smooth paste with melted butter, cayenne pepper, a touch of mustard and a dash of vinegar.
Mix the slightly beaten egg yolks with a little milk and sugar, and put them in cups or small moulds and bake them in a pan of water.
Or, use up the yolks by having them scrambled with milk for breakfast.
To quirl the yolks run them through the sieve of a patent potato masher.
Beat together the yolks of two eggs and two tablespoonfuls of cream; stir this into the carrots off the fire and serve.
Heat three-quarters of a cup of milk and beat two egg yolks with a fork.
Return the soup to the pot and add two tablespoonfuls of butter, a teaspoonful of salt, two well beaten yolks and half a cupful of cream.
Mix the yolks of two hard boiled eggs with three tablespoonfuls of salad oil, one of tarragon vinegar, a little mustard and pepper and salt to taste.
Put in as little water as possible to use and not burn, let them boil until tender, then add a square of sugar, the yolks of two eggs well beaten and two tablespoonfuls of cream.
Garnish with slices of hard boiled eggs, or the yolks of eggs quirled by pressing through a patent potato masher.
Put half a pound of fresh butter to a pound of flour, add the yolks of two eggs and a little powdered sugar, mix into a paste with water, and roll out once.
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.
Fry the eggs as directed for sweet omelet, using about five yolks and two whites, all of which require being finely beaten and strained.
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.
Yolks of eight fresh eggs, three-quarters of a pound of good brown sugar, and the same of butter, well creamed together.
Cut up one tablespoonful butter with flour and put in while boiling; beat the yolks of four eggs light, mix them with one-half pint milk.
A nice custard is made in the following manner: Mix the beaten yolks of six eggs with a teacup of sugar.
Then pour on the yolks and sugar a small wine-glassful of wine, flavored with a little vanilla, to each egg.
Beat the yolks well, put in the sugar, and beat again; add the orange rind and lemon juice.
Mix yolks and sugar, then add the water after the whites (beaten to a stiff froth first), then the flour.
Pour into the yolks a pint of buttermilk, then put in two handfuls of meal and one of flour, then the whites of the eggs, half a teaspoonful of soda and a little salt.
Mix the grated rind and juice of the lemon with the yolks of the eggs and the sugar.
Beat theyolks of the eggs with two cups of flour and some milk, then stir in the other ingredients, adding a little salt and ginger.
With the yolksof the eggs, make a pint of custard flavored with vanilla or rose-water, to put around the pudding, when congealed.
Lay the head open and fill it with this mince and the yolks of some hard-boiled eggs: if this does not fill the head, add some grated bread crumbs or crackers and butter.
It is well to have two egg-beaters, one for the yolks and the other for the whites.
While the yolks of eggs are conducive to rheumatic tendencies, only that portion, however, that is not naturally appropriated by the body affect these conditions.
Now that the yolks and whites were once divided, they must each be beaten separately in wooden bowls, to give them the necessary lightness.
Beat in the same manner the Crumb of two French Bricks, with four Yolks of Eggs boiled hard, and with the addition of some fresh Milk knead them into a paste, which incorporate with that of the Almonds.
Blanch and beat the Almonds, moistening them with the Vinegar; add the Crumb of Bread soaked in the Brandy, and mix it with the Almonds and Yolks of Egg, by repeated Trituration.
Make a custard with half-a-pint of milk and threeyolks of eggs.
Put the yolks of two eggs into a basin with an ounce of sifted sugar and a few drops of Nelson's Vanilla Essence; beat the yolks and sugar together for six minutes, or until the mixture becomes thick.
Dissolve two ounces of butter in a stewpan, mix in the yolks of two eggs lightly beaten, the juice of a lemon, and a pinch of pepper and salt, stir this over the fire until thickened.
Take the stewpan off the fire, beat up the yolks of three eggs with half a teaspoonful of extract of vanilla, and stir a little at a time into the paste, to insure both being thoroughly mixed together.
Take the pudding off the fire, and mix in, first, the yolks of three eggs, then the whites beaten to a strong froth.
The whites of eggs for beating should be fresh, and should be carefully separated from the yolks by passing and repassing them in the two halves of the shell.
Melt a small piece of butter the size of a nut in a stewpan, break into it two eggs, with a spoonful of milk or gravy, and pepper and salt, stir round quickly until the eggs begin to thicken, keep the yolks whole as long as you can.
Beat half-a-pound of finely sifted sugar with the yolks of four eggs until you have a thick batter, stir in lightly six ounces of fine dry sifted flour, then the whites of the eggs beaten to a very strong froth.
When nearly cold, add three eggs, the yolks and whites well beaten together, and the juice of the lemons.
Beat the eggs well, whites and yolks separately, then add the potatoes, the cauliflower chopped very fine, and the seasonings.
Well grease a pie dish with the remainder of the butter, stir the yolks of eggs into the peas, beat the whites to a stiff froth, mix altogether, pour into the dish, and bake for about twenty minutes.
Beat the eggs, yolks and whites separately, add the sugar or salt and herbs to the bread crumbs, and stir them well in, first with the yolks and then the whites, which should be beaten to a stiff froth.
The yolks of eggs boiled for about half an hour and pounded up, dog biscuit very finely pounded, or the fine food supplied by several of the fish cultural establishments are also excellent.
I am perfectly aware that the above is not a strict Mayonnaise dressing, in which the egg yolks should be raw, instead of cooked.
Pour over them the yolks of two boiled eggs, and mix in one green chili, chopped fine.
He shook the pepper-castor over the yolks and added a pinch of salt.
Beat up in a basin the white of one egg and the yolks of two, mixed with about a wine-glassful of cold ale.
Take it off, and add the well-beaten yolks of two eggs, a tablespoonful of finely chopped parsley, and a teaspoonful of lemon juice.
Simmer the mixture for a quarter of an hour, then stir in some bread-crumbs, previously soaked in broth, and some yolks of egg.
He found some prairie hen's eggs, and administered the unbroken yolks thereof, one at a time, in a wine-glass containing a teaspoonful of vinegar.
Cut up two dozen (or so) heads of cooked asparagus into small pieces, and mix in a stewpan with the well-beaten yolks of two raw eggs.
I have already given a pretty good recipe for its manufacture, in previous salad-dressing instructions, where the yolks of hard-boiled eggs are used.
Then I had to beat the sugar into it, and then came the hard part--breaking the eggs, for only the yolks were wanted.
When thickened, add four tablespoons sugar andyolks of eight eggs.
To the beaten yolks add one tablespoonful of mustard, two tablespoonfuls of sugar, one teaspoonful of salt.
One teacup milk, three eggs, one pint green corn grated very fine, a little salt and as much flour as will make a slightly stiff batter; beat the eggs, the yolks and whites separately.
Take the yolks of four eggs and two cups of sugar, beat until light; add a pint of sweet milk; flavor to suit taste; pour over the bread and bake in a moderate oven.
Cook about three minutes, then add the yolks of three eggs well beaten with half a pint of sweet cream or milk; cook until it thickens, then serve.
Beat upyolks of four eggs in some cream butter and mix with the other.
Put yolks and whites of eggs in separate vessels; dissolve soda in the water, sift the cream tartar in the flour.
Add the beaten yolksand lastly the beaten whites of the eggs.
Beat the egg yolks and stir them into the cooked mixture, using care to prevent them from curdling.
Take twelve yolks of eggs and put them in a pot over the fire, and let them stand until you perceive them to turn black; then put them in a press and press out the Oyl.
The above list will hopefully give you a few useful examples demonstrating the appropriate usage of "yolks" in a variety of sentences. We hope that you will now be able to make sentences using this word.
