Using Egg-whites

New Zealand Listener, Volume 25, Issue 632, 10 August 1951, Page 22

Using Egg-whites

Dear Aunt Daisy, Could you give me some recipes for using egg-whites? As you probably know, for several months a baby is allowed egg yolk only. This results, of course, in a surplus of whites: I have made meringues, pavlovas, marshmallow puddings, and also Spanish cream minus one yolk. Have you any more original ideas?

Ashburton

You seem to have thought of most ways, already. Here are two or three more: Snow Cake: Whites of 2 eggs, 1 tablespoon best gelatine, 2 breakfast cup cold water, 2 tablespoons sugar, little essence of vanilla, 2 breakfast cup boiling water. Boil sugar and '2 breaktast cup cold water for a minute

or two; dissolve gelatine in the 2 cup | boiling water. Combine the two, and when a little cooler, stir-in the 2 egg whites, unbeaten. When cool,.and . just’ beginning to set, whip till_foamy~and thick. Pour into sandwich tin ltned with wet greaseproof paper. Sets very quickly. Delicious spread with whipped cream and passion fruit. Silver Cake: Four egg whites, % Ib. butter, 34 cup cornflour, 4 Ib. sugar, % cup flour, essence of lemon, I teaspoon baking powder, milk if necessary. Beat egg whites stiff. Cream butter and sugar, add egg whites, flour, etc., and milk to make right consistency. Angel Cake: One cup egg whites (about 8), 1 teaspoon cream of tartar, 144 cups sugar, vanilla or almond essence, 1 cup flour measured after having been sifted 5 times, pinch salt. Beat whites until firm and stiff, then sprinkle cream of tartar over. Beat until stiff but not dry. Fold in sugar very carefully with a knife, then flavouring. Lastly fold in carefully the sifted flour and salt. Bake in an ungreased tin in very slow oven 50-60 minutes. Rises slowly. Cool in tin turned upside down. May be iced or just dusted with icing sugar. Nice served with whipped cream.