1.   Beat whites until they hold soft peaks.

2.   Beat the whites on high speed until they begin to get foamy and opaque.

3.   Beat white until stiff.

4.   Beat the whites until stiff, and set aside.

5.   Beat whites until fairly stiff and fold into chocolate mixture.

6.   Beat whites until stiff and gently fold into yolk-matzo mixture.

7.   Beat whites until stiff but not dry.

8.   One in Boston would allow into the prestigious Latin School only minorities who beat whites on test scores.

9.   The worst results came from beating refrigerated whites in a stainless steel bowl without cream of tartar.