11.   Beat well with wooden spoon or whisk, adding the sugar a little at a time.

12.   Beat in egg yolk, then gradually add sugar, beating constantly.

13.   Beat the egg whites to soft peaks, then gradually add the sugar.

14.   Beat egg whites until almost stiff, add sugar gradually and continue to beat until they hold a peak.

15.   Beech-Nut adds sugar only to its desserts.

16.   Before serving, taste the syrup, adding more sugar if desired, and the strawberries.

17.   Boil it down until you have rhubarb puree and add some sugar.

18.   Add a little sugar, and cover with brandy.

19.   Add granulated sugar and beat again until fluffy.

20.   Add sugar a bit at a time, dipping your finger in the sauce to taste.