inside. On the hard side. Mild, Cheddarlike flavor. Use is eating and cooking. Eggs, Lightly Beaten Beat only enough to blend yolk and whites. Eggs, Well Beaten Beat eggs until light and frothy. Egg Whites, beaten in soft, stiff peaks Whites are beaten until stiff but not dry. They stand in moist, glossy peaks that droop over a bit when the beater is lifted fromthe eggs. Egg Whites, Beaten Very Stiff Points of peaks stand upright without drooping when beater is removed. Surface should look dry. Egg yolks, Well Beaten Beat until yolks are thick and lemon- colored. En papillotte Baked in paper. Oiled paper sacks are used, foil. Essence Concentrated flavoring. Eviscerate To remove entrails of poultry, game, etc. |
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