What to do . . . What to do . . .How does one get rid of all those "yellows" which have piled up in the refigerator as a result of springtime baking sprees: snow-white angel cakes, lovely pastel meringues, airy chiffon pies, and/or dainty macaroons?

The basic answer to this quandary is DON'T THROW THEM OUT! Egg yolks are gormand gold! They pack a wealth of protein, and they're also rich in important vitamins and minerals.

Part of the yolk-gold is in the savings one realizes in using leftover yolks to make basic food products -- such a mayonnaise and salad dressings -- instead of buying them. A few pennies, a couple yolks and 10 or 15 minutes will get you the best real mayonnaise on the market -- your own ho-made brand. Incidently, if you have one of those amazing food processors you can concoct the following in even less time. MAYONNAISE (Basic Recipe) (2 1/2 cups) 2 teaspoons salt 1 teaspoon dry mustard Dash cayenne 2 egg yolks 1 pint (2 cups) olive or salad oil 1/4 cup cider and tarragon vinegar, in equal parts

Combine dry ingredients with unbeaten yolks in a mixing bowl and beat together until stiff. Add part of the oil, beating it into the mixture drop by drop first, then proceeding more rapidly, always keeping the mixture stiff. When it begins to thicken more, add a little of the vinegar. Alternate the oil and vinegar until blended. Store in refigerator.

The most versatile use for your mayonnaise lies in its ability to become any kind of salad dressing. Following are but a few. Salad Dressing Variations (Using 1 cup of basic mayonnaise)

Anchovy -- Blend in 2 tablespoons anchovy paste or mashed anchovies.

Bar-le-duc -- add 3 tablespoons Bar-le-duc (red current jam) and 1 tablespoon lemon juice.

Cheese -- add 3 ounces cream cheese (or yogurt cheese) and 3 tablespoons camenbert cheese.

Chiffonade -- Mix in 2 tablespoons each chopped green and red pepper, 1 tablespoon each sweet pickle relish and chopped olives and 1 teaspoon prepared horseradish.

Cottage Cheese -- Blend in 1/3 cup cottage cheese.

Cucumber -- Add 1/4 cup chopped celery and 1/2 clove garlic, minced.

Curry -- Add 1 teaspoon curry powder and 1/2 clove garlic, minced.

Green -- Add 3 tablespoons cooked spinach puree or minced parsley, or enough concentrated liquor from boiled artichokes to tint but not to dilute to much.

Herb -- Add 1 teaspoon each minced parsley, tarragon, watercress, chervil, chives and basil. Beat well to blend flavors thoroughly.

Horseradish -- Add 4 tablespoons ground horseradish, 4 drops hot pepper sauce and 3/4 cup whipped cream.

Pastel Fruit -- For fruit salads, add enough red rasberry juice to tint but not dilute too much.

Red -- For vegetable salads, add enough beet juice to color but not to dilute too much. Cooked beet puree may be used instead of beet juice.

Roquefort -- Add 2 tablespoons roquefort cheese, mashed, and 1 teaspoon lemon juice.

Sherry -- Add 1 tablespoon sherry or grenadine.

Thousand Island Dressing -- Add 2 tablespoons chopped stuffed olives, 1 teaspoon each chopped capers and chopped chives, and 1/3 chili sauce.

Every food shopper knows how expensive all those fast-frozen "Newburgs" are: lobster Newburg, shrimp Newburg, even chicken Newburg. They are so far past our food budgets that we've never once treated our family to such elegance. But tonight -- thanks to those two raw yolks remaining after your teen-age daughter's albumen facial mask fiasco -- you are going to dine Newburg-style. NEWBURG SAUCE (For 2 cups cooked lobster, shellfish, or fowl) 1/4 cup sherry 2 cups cooked lobster, shellfish or chicken 2/3 cup cream 1/2 black mace 2 egg yolks, beaten slightly 1/4 teaspoon salt Few grains white pepper 1 tablespoon butter

Pour sherry over sauteed lobster, shellfish or chicken and cook over low heat until sherry is reduced to slightly less than the original 1/4 cup. Heat cream in double broiler with mace until cream is slightly reduced. Remove mace. Stir a little of the scalded cream into the egg yolks, blending with a wire whisk. Stir in lobster (or shellfish, or chicken) and heat just long enough for sauce to thicken slightly -- or until the sauce coats a woode spoon -- stirring constantly. Remove from heat, add salt and pepper and serve immediately.

Your yolk-thickened sauces for meats and vegetables -- weather these sauces be Newburg Bearnaise, Bechamel, or variations thereof -- will turn out right if you will never allow such mixtures to boil, since boiling can cause sauces to curdle. Low heat is essential.