Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP Posting-Version: version B 2.10.2 9/18/84; site brl-tgr.ARPA Path: utzoo!linus!philabs!prls!amdimage!amdcad!amd!vecpyr!lll-crg!gymble!umcp-cs!seismo!brl-tgr!floyd From: floyd@brl-tgr.ARPA (Floyd C. Wofford ) Newsgroups: net.cooks Subject: Re: Egg Whites Message-ID: <792@brl-tgr.ARPA> Date: Mon, 19-Aug-85 08:41:36 EDT Article-I.D.: brl-tgr.792 Posted: Mon Aug 19 08:41:36 1985 Date-Received: Fri, 23-Aug-85 07:35:05 EDT References: <3478@dartvax.UUCP> <7563@Shasta.ARPA> Reply-To: floyd@brl-tgr.ARPA (Floyd C. Wofford (MMW)) Distribution: net Organization: Ballistic Research Lab Lines: 15 >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) > > Kathy Morris > morris@diablo.arpa > ...decvax!decwrl!Glacier!diablo!morris Cream of tartar is used to aid the egg whites in peaking nicely when they are whipped. It is said that if one whips eggs in a copper mixing bowl that cream of tartar is not needed to make wonderful peaks. floyd floyd@brl.arpa