71.   When stiff peaks form when the beaters are raised, gradually beat in the remaining superfine sugar.

72.   When the sugar is incorporated and the egg whites form stiff peaks, spoon the meringue on top of the pie.

73.   Whip cream and sugar until stiff peaks form.

74.   Whip egg whites to stiff peaks and fold into potato mixture.

75.   Whip until egg whites hold very stiff peaks, stiffer than for meringues or angel food.

76.   Whip cream with powdered sugar until stiff peaks form, then fold into custard mixture.

77.   Whip egg whites with cream of tartar until they hold a stiff peak.

78.   Whisk until mixture forms fairly stiff peaks.

79.   With an electric mixer, whip the cream and vanilla until stiff peaks form.

80.   Whip cream and sugar to stiff peaks.