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From: dkatz@zaphod.UUCP (Dave Katz)
Newsgroups: net.cooks
Subject: Re: Why cream of tartar
Message-ID: <338@zaphod.UUCP>
Date: Fri, 23-Aug-85 16:25:52 EDT
Article-I.D.: zaphod.338
Posted: Fri Aug 23 16:25:52 1985
Date-Received: Fri, 30-Aug-85 08:17:59 EDT
References: <261@drutx.UUCP>
Reply-To: dkatz@zaphod.UUCP (Dave Katz)
Organization: Develcon Electronics, Saskatoon, SK
Lines: 19
Summary: 

In article <261@drutx.UUCP> jca@drutx.UUCP (ArnsonJC) writes:
>The reason that cream of tartat is used is because some form of
>agent is needed to make the egg whites stiff.  This is what it is
>used for in all sorts of baking.
>
>			jill

Egg white will stiffen without cream of tartar (usually).
If the whites won't stiffen, then the cream of tartar can be added to
try to strengthen them.

The reason that it is used is to prevent the whites from reducing back
to liquid.  In baking, this means that they will remain stiff long
enough for the heat to set them, thus preventing a thick hard crust on
the bottom.

As an alternative, you can try (no guarantee for the recipe) using about
1 tsp of sugar per egg as the whites start to get foamy.  It should have
the same effect.