Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP Posting-Version: version B 2.10.2 9/18/84; site cisden.UUCP Path: utzoo!watmath!clyde!bonnie!akgua!whuxlm!harpo!decvax!genrad!panda!talcott!harvard!seismo!hao!nbires!boulder!cisden!salazar 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...