Although the eggs intended for beating up the white should be perfectly fresh, still they must not be newly laid, for when these are used they are liable to become a greenish color, while baking. Procure an egg-beater or a whip made for this purpose, and a small untinned basin, separate most carefully the yolks from the whites, and put these into the basin with a very little salt, then begin to whip, slowly at the beginning but proceed gradually to increase the velocity of the motion as the volume increases so as to allow them to absorb all the air possible, which gives them their consistency. Should the whites threaten to turn, they must be whipped again until smooth, adding to them a handful of powdered sugar or a few drops of citric acid.