BEATING EGGS. 147 
of tartar, either of which stiffen albumen, help 
the beating process. Beat slowly at first, but 
more rapidly at the end. 
For cakes and some omelets, the whites 
require to be beaten very dry even after suc- 
cessfully trying the old test of turning the bowl 
upside down. Yet there is such a thing as 
beating eggs too much. 
Yolks should be beaten till they become 
lighter colored and thicken. Never leave beaten 
eggs to stand, as all the air will escape. 
Beaten whites must be folded very carefully 
into the other ingredients after they are well 
mixed, and the dough baked at once. 
Beaten eggs are used to glaze pastry. Also 
for covering croquettes, etc., before frying, since 
the albumen hardens quickly and the fats can- 
not then penetrate. If not beaten enough it will 
slip off, leaving bare patches ; if too much beaten 
it will be frothy and not adhere on that account. 
A spoonful of water or milk may be added to 
each egg for economy. For oysters, etc., sea- 
son the egg with salt and pepper; for sweet 
croquettes use a speck of sugar. 
