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Directions for Mixing

One heaping tablespoonful of Blanchard Evaporated Eggs added to three tablespoonfuls of cold water, equals one egg. One pound of evaporated eggs added to three pints of cold water equals forty eggs.

After adding the water and beating thoroughly (a Dover beater is very satisfactory for this purpose), the eggs can be used immediately.

In making custards the best results will be obtained by dissolving the Evaporated Eggs in milk instead of water.

For recipes where light and fluffy results are desired they are best obtained by allowing the batter to stand from two to four hours, and beating thoroughly before using.