Beat 1-1/2 pounds of sugar and 1/2 pound of butter to a cream; add 4 yolks of eggs, a pinch of salt and nutmeg.

Then beat the yolks of 2 eggs with a tablespoonful of sugar; add the hot vinegar slowly to the beaten eggs and mix with the cabbage.

Put the sauce into a stewpan, heat it, and stir to it the beaten yolks of 2 eggs, which have been previously strained.

To glaze pastry, which is the usual method adopted for meat or raised pies, break an egg, separate the yolk from the white, and beat the former for a short time.

Poach the eggs and slip them on to the bacon, without breaking the yolks, and serve quickly. Time.3 or 4 minutes.

Have ready the yolks of the eggs in the tureen; pour on, stir well, and serve.

Garnish your dish with lemon; you may set it in the oven if you have convenience, only rub over it the yolk of an egg and a few bread crumbs.

Then mix the yolks of 2 hard-boiled eggs with 1 tablespoonful of olive-oil.

ORANGE CAKE Beat light the yolks of five eggs with two cups of pulverized sugar, add juice of a large orange and part of the peel grated; one-half a cup of cold water and two cups of flour, sifted three times.

While the macaroni is cooking, boil the yolks of four eggs until mealy.

Boil hard 4 eggs, cut in half, and remove yolks.

If cream is not at hand, substitute the yolk of an egg beaten up well with a little milk.

Heat a half cup of rich milk to boiling, add salt, and turn into it very slowly the well-beaten yolk of an egg, stirring constantly at the same time.

Then mix 1/2 pound of cottage cheese with a pinch of salt, 1/4 cup of melted butter, 1/2 cup of sugar, 1/2 lemon grated, 2 yolks of eggs and 1/2 cup of currants; add the whites beaten stiff.

Mix well; add the white of one egg, reserving the yolk for coating the croquettes.

INGREDIENTS.To every lb. of flour allow 8 oz. of butter, the yolks of 2 eggs, 2 oz. of sifted sugar, about 1/4 pint of milk.

Arrange slices of toast on a hot platter, pour the dressing over them; force the yolks through a ricer onto the toast and dressing; serve hot.

Gradually investing the yolk, it became subdivided by transverse constrictions into segments, the forerunners of the rings of the body.

CHOCOLATE CUSTARD Beat yolks of three eggs, three tablespoons of sugar till light, dissolve one heaping tablespoon of grated unsweetened chocolate, one tablespoon of sugar and one of hot water.

PRATER CAKE Cream the yolks of six eggs with one cup of granulated sugar.

Arrange the white in a hot egg saucer, and place the cooked yolk in the center, or serve on toast.

Boil the eggs until hard, which will be in about 1/4 hour or 20 minutes; put them into cold water, take off the shells, and pound the yolks in a mortar to a smooth paste.

Sweet cream may be used and while hot gradually poured over the well-beaten yolks of two eggs, keeping the soup over the stove and stirring all the time until thick and smooth.

" Hard-boiled eggs should be cooked in boiling water for fifteen or twenty minutes and then dropped in cold water to prevent the yolk from turning dark.

Break the 7 eggs, putting the yolks into one basin and the whites into another.