More-with-Less Cookbook by Doris Janzen Longacre

Author:Doris Janzen Longacre [Longacre, Doris Janzen]
Language: eng
Format: epub
ISBN: 9780836191035
Publisher: Herald Press
Published: 2012-03-14T04:00:00+00:00

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Use whey in baking or cooking to replace water. Whey may be recooked to make various kinds of cheese; look for instructions in more detailed cheese-making manuals.

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Make cheese press from a plastic jug. Cut off both ends and cut two circular boards to fit tightly inside. Punch nail holes in the bottom board for drainage. Place bricks on top of the follower board to make weight.

Kamala Platt, Newton, Kan.

Gather Up the Fragments

Moldy cheese: Just trim off mold and use remaining cheese—it—s perfectly safe.

Hard, dry cheese: Grate finely and sprinkle over spaghetti or other Italian dishes.

Leftover egg yolks: Cover unbroken yolks with water to prevent drying out in the refrigerator.

— Twoeggyolkswill replaceonewhole egg in thickening power.

— Don—t fret looking for special recipes calling for a few egg yolks; use them to enrich scrambled eggs, fried rice, breads, cakes, cookies, coffee cakes, sauces, puddings, and custards.

— Gently hard-cook unbroken egg yolks in small amount water. Grate over salads, sauces, or vegetables.

— To feed egg yolks to baby, break egg and drop yolk into gently boiling waterto hard-cook. Collect whites in container in refrigerator or freezer. (To use whites, see below.)

— Mix one egg yolk with 1 T. water and brush over rolls and bread before baking—gives a lovely glaze.

— Use in these recipes:

Mock Hollandaise Sauce, p. 223

Cooked Mayonnaise, p. 245

Pumpkin Ice Cream, p. 275

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