Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP Posting-Version: $Revision: 1.6.2.16 $; site inmet.UUCP Path: utzoo!watmath!clyde!burl!ulysses!ucbvax!decvax!cca!inmet!apt From: apt@inmet.UUCP Newsgroups: net.cooks Subject: Re: Egg Whites Message-ID: <57900007@inmet.UUCP> Date: Fri, 16-Aug-85 12:40:00 EDT Article-I.D.: inmet.57900007 Posted: Fri Aug 16 12:40:00 1985 Date-Received: Fri, 23-Aug-85 23:55:03 EDT References: <3478@dartvax.UUCP> Lines: 16 Nf-ID: #R:dartvax:-347800:inmet:57900007:000:629 Nf-From: inmet!apt Aug 16 12:40:00 1985 Well, you could make an angel food cake, which is what everybody else did to end up with all those leftover egg yolks. Or, you could make something using meringue, such as plain meringues, or else a meringue cake, etc. Egg whites keep very well when frozen, but their whipping properties deteriorate if kept in the fridge for any length of time. I've frozen egg whites, and they worked perfectly when I used them. -=:| Alan Taylor |:=- ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ...harpo!inmet!apt ...hplabs!sri-unix!cca!ima!inmet!apt ...yale-comix!ima!inmet!apt