BEATING EGGS. 145 
BEATING EGGS. 
HILE many recipes might appropri- 
- ately be given here for foods where 
ego is the most important ingredient, 
lack of space prevents; but these 
points should be remembered in all doughs made 
light by eggs. 
The peculiar viscidity of albumen makes the 
egg an important factor incookery. If carefully 
beaten, it catches and holds fora time a large 
quantity of air, and if cooked at once doughs 
are made light. 
The pound and sponge cakes and_ batter 
puddings of our grandmothers had nothing but 
eggs to give them the delicate lightness rarely 
seen now. From the higher price of eggs and a 
lack of knowledge about their use, baking 
powders have largely superseded them, and our 
food and stomachs have suffered in proportion. 
There are two objects in beating eggs; to 
