The yolk will cook in this way just as well as with the white in the
shell. Now, you have the uncooked whites, which may be used for a simple
white cake, apple float, souffles, plain or with fruit.


Beauregard Eggs

Separate the whites and yolks of five hard-boiled eggs, press through an
ordinary fruit press, or chop very fine. Make a half pint of cream sauce;
when boiling, add the whites of the eggs. Have ready on a heated platter
five squares of toasted bread; heap the white sauce over these squares,
dust the top with the yolks of the eggs, then with a little salt and
pepper, and send at once to the table.


Egg Croquettes

Put five hard-boiled eggs through a vegetable press, or chopper. Put one
tablespoonful of butter and two of flour into a saucepan, add a half pint
of milk, stir until boiling, add a half cup of stale, unbrowned bread
crumbs, a teaspoonful of salt, a tablespoonful of chopped parsley, a dash
of pepper and a half teaspoonful of onion juice; add the eggs, mix and
turn out to cool. When cold form into cutlets, dip in egg and then in
bread crumbs and fry in smoking hot fat. Serve with plain cream sauce.
These with peas make an exceedingly nice luncheon dish.


Gold Cake

One frequently has four or five yolks left after having used the whites