Manual for Food Preparation Study

Manual for Food Preparation Study

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Florance Beeson King. Standard Product H. As a leavening agent. 1. 2. 3. 4. Separate the white and yolk of an egg. Beat white with fiat egg whip until stiff and still moist. Beat yolk until thick and lemon colored. Repeat 1, using dover egg whip.

Title:Manual for Food Preparation Study
Author: Florance Beeson King
Publisher: - 1933

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