THINGS TO REMEMBER
Eggs. A dash of salt added to the whites of eggs makes them whip better.
Not a speck of the yolk must get into the whites which are to be whipped.
Fold the whipped whites into any mixture rather than stir them in, as the latter method breaks the air cells.
Break eggs one at a time into a saucer, so any can be rejected if necessary and the mixture not be spoiled.
Add a tablespoonful of water to an egg used for crumbing in order to remove the stringiness.
Use a double boiler for milk.
Milk. Milk is scalded when the water in the lower pan boils.
A pinch of bi-carbonate of soda mixed with tomato before milk or cream is added prevents the milk from curdling.
With sour milk, or molasses, use soda instead of baking powder.