that are left over may be dropped at once into boiling water, cooked
slowly until perfectly hard, and put aside for chopping, to use as a
garnish for a curry or some vegetable dish with which they will nicely
blend.

The tablespoonful or two of stewed tomatoes left in the dish from dinner
will be put aside to use for tomato omelet, or they may be added to the
roasted beef gravy for dinner, converting a plain homely gravy into one of
better flavor. The half cup of peas may be added to to-morrow's consomme,
or used as a garnish for the breakfast omelet. The green portions of
celery will be put aside for stewing; the tender white part for serving
raw; while the leaves and roots will be used for flavoring soups and
sauces.

The yolk of egg left over, if put into a cup or saucer will, in less than
two hours, become hard, dry and useless. This same yolk dropped into a cup
half filled with cold water will keep for several days, and may be used
for mayonnaise or added to a sauce. When needed, it may be carefully
lifted with a spoon and used the same as a fresh yolk.


Whites of Eggs

The yolks of eggs are quite easily disposed of, as sauces frequently call
for the yolk of one or two eggs; then they may be used for mayonnaise
dressing, or added to various dishes. The whites of eggs, however,
accumulate. One of the ways of getting hard-boiled yolks, without wasting
the whites, is to separate the white and the yolk before the egg is
cooked; drop the yolk down into a kettle of boiling water; then stand on
the back part of the stove for fifteen or twenty minutes until it is hard.