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From: jca@drutx.UUCP (ArnsonJC)
Newsgroups: net.cooks
Subject: Why cream of tartar
Message-ID: <261@drutx.UUCP>
Date: Wed, 21-Aug-85 22:26:58 EDT
Article-I.D.: drutx.261
Posted: Wed Aug 21 22:26:58 1985
Date-Received: Sat, 24-Aug-85 14:02:18 EDT
Organization: AT&T Information Systems Laboratories, Denver
Lines: 5

The reason that cream of tartat is used is because some form of
agent is needed to make the egg whites stiff.  This is what it is
used for in all sorts of baking.

			jill