Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP Posting-Version: version B 2.10 5/3/83 based; site homxa.UUCP Path: utzoo!watmath!clyde!burl!ulysses!mhuxr!mhuxt!houxm!homxa!carson From: carson@homxa.UUCP (P.CARSTENSEN) Newsgroups: net.cooks Subject: Re: Why cream of tartar Message-ID: <1116@homxa.UUCP> Date: Thu, 22-Aug-85 17:26:18 EDT Article-I.D.: homxa.1116 Posted: Thu Aug 22 17:26:18 1985 Date-Received: Sat, 24-Aug-85 17:45:42 EDT References: <261@drutx.UUCP> Organization: AT&T Bell Labs, Holmdel NJ Lines: 11 Yes, cream of tartar does make you egg whites stiffer -- so you shouldn't put it in you eggnog. If you do, you get these magnificent mounds of egg whites that would make wonderful fluffy eggnog if you could jest keep them broken down into the nog.... speaking from experience... Patty -- ---------------------------------------------------------------------- Life is something that, when it's over, it's going to take a long time to recover from.....G. Keillor