Seventy-Five Receipts for Pastry, Cakes and Sweetmeats: Original Text

ISBN-10
ISBN-13: 9798605677185
Pages: 112
Language: English
Published: 2020-02-10
Author: Eliza Leslie

Description

The eggs should not be beaten till after all the other ingredients are ready, as they will fail very soon. If the whites and yolks are to be beaten separately, do the whites first, as they will stand longer.Eggs should be beaten in a broad shallow pan, spreading wide at the top. Butter and sugar should be stirred in a deep pan with straight sides.Break every egg by itself, in a saucer, before you put it into the pan, that in case there should be any bad ones, they may not spoil the others.Eggs are beaten most expeditiously with rods. A small quantity of white of egg may be beaten with a knife, or a three-pronged fork.