As a type of the group of proteids we take the white of egg, egg-white or egg-albumen.

The sea between was of a strange thick bluishness, almost like raw egg-white; while, as always here, some snow-clouds, white and woolly, floated in the pale sky.

To make small cakes omit one of the egg-whites, fill well-buttered gem pans a little more than half full, and bake in a moderately hot oven until a delicate brown.