Dried Whites Season

In regards to the letter asking about “safe” ways to make sorbet and chiffon pie without using raw egg whites (Letters; March 14)--there is a source for pasteurized dried egg whites. It is the King Arthur Flour Baker’s Catalog. Also available are pasteurized meringue powder and dried pasteurized whole egg. By the way, quantities are geared to home, not commercial bakers, and prices are very reasonable.

PATTI D. HALL, Seal Beach

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We received many answers to the egg white query and turned up many sources, in addition to the King Arthur catalog. The product is called Just Whites and it is available from:

* The King Arthur Flour Baker’s Catalog, P.O. Box 876, Norwich, VT 05055-0876. (800) 827-6836.

* Vermont Country Stores catalog, P.O. Box 3000, Manchester Center, VT 05255-3000. (802) 362-2400.

* The Wooden Spoon catalog, P.O. Box 931, Clinton, CT 06413. (800) 431-2207.

It is also supposed to be available soon in local supermarkets.

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For several years I have made a Strawberry Egg White dessert especially for our Passover Seder, and everyone really loves it. I never thought about the raw egg whites and no one, to my knowledge, has ever had ill effects from it. You did not answer the question: “Does freezing kill the bacteria?”

HELEN TOMSKY, Sun Valley

* No, freezing does not kill the bacteria in raw egg whites. So you may prefer to use the powdered egg whites in Tomsky’s dessert:

Beat egg whites until very stiff (3 or 4 make enough for at least 8 to 10 servings). Fold in the liquid and strawberries from a small box of thawed frozen strawberries (no other sugar needed). Place mixture in plastic bowl or container and freeze 3 to 4 hours. When ready to serve, scoop into small bowls or sherbet cups. Top (if wanted) with fresh strawberries or additional defrosted frozen berries. A macaroon or slice of cake makes this a great dessert.