. The Century cook book : with a new supplement of one hundred receipts of especial excellence. PASTBT BAG AND FAPEB rOR FILTEEING FKUIT JUICES. Xo. 6. DESSEBTS 389 Do not let a particle of the yolk get into thewhites. Add a little salt, and they will whip morequickly. The daisy beater, with the handle bent, asshown in illustration, is an excellent one for whippingeggs. Hold it flat, and whip with an upward tablespoonful of powdered sugar to the whiteof one egg is the right proportion for sweeteningmeringue. Add but one spoonful of sugar at a time,place it on the side of the
. The Century cook book : with a new supplement of one hundred receipts of especial excellence. PASTBT BAG AND FAPEB rOR FILTEEING FKUIT JUICES. Xo. 6. DESSEBTS 389 Do not let a particle of the yolk get into thewhites. Add a little salt, and they will whip morequickly. The daisy beater, with the handle bent, asshown in illustration, is an excellent one for whippingeggs. Hold it flat, and whip with an upward tablespoonful of powdered sugar to the whiteof one egg is the right proportion for sweeteningmeringue. Add but one spoonful of sugar at a time,place it on the side of the dish, and beat it in gradu-ally from below. This will destroy the air-cells less,and leave the egg lighter than sprinkling the sugarover the whip cream, see page is scalded when the water in the outside dou-ble kettle boils. Raisins are more easily stoned if soaked a fewminutes. Roll raisins and currants in flour beforeadding them to cake or puddings. K added the lastthing they will then hold in place, and not sink tothe bottom. Use arrowroot to thicken fruit juices. It cooksperfectly clear, and
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