In a 1926 cookbook called, Mrs. Peterson’s Simplified Cooking, Mrs. Peterson writes that one of the most frequent questions she gets when conducting a cooking class is “What shall I do with egg yolks?”
Both a hundred years ago and now there are numerous recipes that call for egg white, and the cook ends up with leftover egg yolks. To assist readers, Mrs. Peterson provided a list of ways to use them.
Intrigued by the Yellow Jacket Frosting suggestion, I flipped to the cookbook’s index and found the recipe for Yellow Jacket Frosting. According to the recipe, it is a lemon-colored, cooked frosting made using egg yolks, marshmallows, sugar, and Karo.
