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From: salazar@cisden.UUCP (Kathy Salazar)
Newsgroups: net.cooks
Subject: Re: Egg Whites
Message-ID: <264@cisden.UUCP>
Date: Tue, 20-Aug-85 12:52:22 EDT
Article-I.D.: cisden.264
Posted: Tue Aug 20 12:52:22 1985
Date-Received: Sun, 25-Aug-85 00:10:31 EDT
References: <3478@dartvax.UUCP> <7563@Shasta.ARPA>
Reply-To: salazar@trantor.UUCP (Kathy Salazar)
Distribution: net
Organization: ConTel Information Systems, Denver
Lines: 12
Keywords: cream of tartar

In article <7563@Shasta.ARPA> morris@Shasta.UUCP (Kathy Morris) writes:
>(added to whipped egg whites)
>small amount of cream of tartar (1/4 teaspoon)  (I don't really know why
>this is added, but the recipe my mother uses includes it)
>


From an old Julia Child show...
Cream of Tartar will keep your whipped egg whites stiff.

...works for me, anyway...