In recipes where only yolks are called for, the whites may be kept if carefully covered, in a cool place, for some days. When yolks are left over, they cannot be kept as long as the whites. The yolks should be beaten in a bowl, or cup, and carefully covered with a saucer. When they are required, they will be found in much better condition than when they are set away without beating (covered with cold water). When a recipe calls for whites of eggs, and one is to have no immediate use for yolks, drop the yolks very carefully, as the shells are broken, into hot water, "just off the boil," and, after they are cooked throughout, set aside to serve in soup, one in each plate. Or, the cooked yolks may be rubbed through a sieve as a garnish for a salad, or for the top of a dish of cream-toast, or meat warmed in a sauce.