1Beat the egg whites with a whisk or rotary beater till frothy.
2Whip the cream with a rotary beater until it is stiff.
3Beat the eggs with a rotary beater until they are thick and lemon-colored.
4Beat the eggs with a rotary beater until they are light and lemon-colored.
5Beat the yolks with a rotary beater until they are thick and lemon-colored.
6When it begins to thicken, beat with rotary beater.
7Blend thoroughly in churn, mayonnaise mixer, or in bowl with rotary beater until of even consistency.
8A patented churn, any homemade churn, mayonnaise mixer, or bowl and rotary beater may be used for the purpose.
9Add the 2 cupfuls of oil a little at a time, beating thoroughly with a rotary beater each time oil is added.
10Watch closely to see whether the cream looks as if it might curd, and if it does, beat rapidly with a rotary beater.
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Translations for rotary beater