Egging and Moistening

Egging With Whole Eggs.—Beat the eggs with half as much water and run them through a sieve.

Egg-yolks Alone.—Stir the yolks with the same volume of water and strain.

With Milk.—Mix as much milk as yolks, beat well together and strain.

Moistening.—Moisten lightly with water, baking sheets or else flats of paste on which another is to be laid in order to fasten the two together.

For both egging and moistening use a feather or a very soft hair brush (Fig. 184).