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From: jab@uokvax.UUCP
Newsgroups: net.cooks
Subject: Re: Need egg white recipes - (nf)
Message-ID: <7200019@uokvax.UUCP>
Date: Wed, 22-Aug-84 22:28:00 EDT
Article-I.D.: uokvax.7200019
Posted: Wed Aug 22 22:28:00 1984
Date-Received: Sat, 25-Aug-84 05:47:45 EDT
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Nf-From: uokvax!jab    Aug 22 21:28:00 1984

#R:ctvax:34100006:uokvax:7200019:000:1283
uokvax!jab    Aug 22 21:28:00 1984

/***** uokvax:net.cooks / ctvax!alfred /  9:37 am  Aug 18, 1984 */
Does anyone have some good recipes that use egg whites exclusively
(i.e. no yolks) so that I can put an end to this unfortunate waste?

	Alfred Correira
/* ---------- */

Let's see. I really don't mind meringue, but the author of the original
article doesn't. Throw that one out.

There is a very good white cake in the "Better Homes and Gardens" cookbook
that I like a lot:

	Page 131, "White Cake Supreme"

	3/4 cup shortening
	1+1/2 cups sugar
	1+1/2 teaspoons vanilla
	2+1/4 cups sifted cake flour (1 cup cake flour = 1 cup - 2 tbsp
				      normal flour)
	3 teaspoons baking powder
	1 teaspoon salt
	1 cup milk
	5 STIFFLY BEATEN egg whites

	Combine the shortening and sugar, but until light. Add vanilla
	and mix well. (Mix together the flour/salt/baking powder and
	then] slowly add flour mixture and milk --- alternately,
	beating after each addition. GENTLY fold in egg whites. Bake at
	375 for 20 minutes or till done.

This is light and not bad. I usually have 5 egg yolks left over and make
lemon filling to pour over the top of the cake.

	Jeff Bowles
	Lisle, IL

Another thing to do is make divinity with the leftover egg whites, but I
don't know a good recipe for that. (Need to ask my grandmother.)