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