RECIPES FOR USING TRUE EGGS (CLASSIC REPRINT)

Excerpt from Recipes for Using True EggsWe make the whole egg, also the whites for all rub creamed cakes.The above eggs will not make angel or sponge cakes, as our milk albumen contains butter fat and sugar of milk.Be sure and make your eggs before you use same as directions call for.About the PublisherForgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.comThis book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully, any imperfections that remain are intentionally left to preserve the state of such historical works._,