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TO KEEP EGG YOLKS

(Eggs) - (The International Jewish Cook Book)







The yolks may be kept several days and be as if just separated from the
whites if they are placed in a cup previously rinsed with cold water and
a pinch of salt added to them. The cup must be closely covered with a
wet cloth, and this must be changed and well rinsed in cold water every
day.
When whites are left over make a small angel cake or any of the cookies
which require the whites of egg only.
When yolks are left over use for making mayonnaise.











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