. Eggs: facts and fancies about them . BEATING EGGS. [^]^HILE many recipes might appropri- ately be given here for foods where egg is the most important ingredient, lack of space prevents; but these points should be remembered in all doughs made light by eggs. The peculiar viscidity of albumen makes the egg an important factor in cookery. If carefully beaten, it catches and holds for a time a large quantity of air, and if cooked at once doughs are made light. The pound and sponge cakes and batter puddings of our grandmothers had nothing but eggs to give them the delicate lightness rarely seen
. Eggs: facts and fancies about them . BEATING EGGS. [^]^HILE many recipes might appropri- ately be given here for foods where egg is the most important ingredient, lack of space prevents; but these points should be remembered in all doughs made light by eggs. The peculiar viscidity of albumen makes the egg an important factor in cookery. If carefully beaten, it catches and holds for a time a large quantity of air, and if cooked at once doughs are made light. The pound and sponge cakes and batter puddings of our grandmothers had nothing but eggs to give them the delicate lightness rarely seen now. From the higher price of eggs and a lack of knowledge about their use, baking powders have largely superseded them, and our food and stomachs have suffered in proportion. There are two objects in beating eggs; to
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Keywords: ., bookcentury1800, bookdecade1890, bookpublisherbosto, bookyear1890
