To Glaze or Ice Pastry

Instructions

1. For the fine yellow glaze appropriate to meat pies, beat the yolk of egg and lay it on with a paste brush, or a small bunch of feathers.
2. If a lighter colour be wished for, whisk the whole of the egg together, or mix a little milk with the yolk.
3. To ice fruit-tarts before they are sent to the oven, moisten the paste with cold water, sift sugar thickly upon it, and press it lightly on with the hand.
4. When a whiter icing is preferred, draw the pastry from the oven when nearly baked, and brush it with white of egg, whisked to a froth.
5. Then cover it well with the sifted sugar, and sprinkle it with a few drops of water before it is put in again.
6. Note: this glazing answers also very well, though it takes a slight colour, if used before the pastry is baked.
7. Note: for other pastry icings see chapter of "cakes."