Tom Sobota (TSOBOTA@teleline.es)
Fri, 04 Jun 1999 12:48:14 +0200
Terry,
At 03.21 4/6/99 -0400, you wrote:
>
>...White of egg, beaten to 'peaks' and allowed to stand
>overnight, will also give a consistent performance.
>
Now that you mention egg white...would it be too troublesome for you to
sketch in a few lines this procedure?
Or perhaps you use more or less the same proportions of everything as with
gum arabic?
Can egg white be stored for any time ? Perhaps using thymol, as I do with gum?
Thanks
Tom
Tom Sobota
Madrid, Spain
tsobota@teleline.es
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