Anonymous Fri Oct 07 16:49:54 2005

Substituting Snow for Eggs in Bread

In the North, when oldtimers lack eggs for breadstuffs, they often use snow successfully

instead. Fresh dry snow is best for this purpose. It is rapidly stirred in just before the

breadstuff is put over the heat. It must not be aloowed to melt until the cooking is under

way, for its function is entirely mechanical. The air-loaded flakes of snow hold the

ingredients apart. Cooked while these are so separated, such breadstuffs come out airy

and light. Egg is able to accomplish the same result, as you can appreciate by watching

the way an egg rapidly beats into air-holding froth whose elasticity heightens its raising

and spacing process. TWO HEAPING TABLESPOONS OF FRESH DRY SNOW WILL TAKE

THE PLACE OF EACH EGG IN THE BATTER. Source: \