Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP Posting-Version: version B 2.10.1 (Denver Mods 7/26/84) 6/24/83; site drutx.UUCP Path: utzoo!watmath!clyde!burl!ulysses!mhuxr!mhuxt!houxm!mtuxo!drutx!jca From: jca@drutx.UUCP (ArnsonJC) Newsgroups: net.cooks Subject: Why cream of tartar Message-ID: <261@drutx.UUCP> Date: Wed, 21-Aug-85 22:26:58 EDT Article-I.D.: drutx.261 Posted: Wed Aug 21 22:26:58 1985 Date-Received: Sat, 24-Aug-85 14:02:18 EDT Organization: AT&T Information Systems Laboratories, Denver Lines: 5 The reason that cream of tartat is used is because some form of agent is needed to make the egg whites stiff. This is what it is used for in all sorts of baking. jill