Icing Or Glazing Pastry

FROM: The American Pure Food Cook Book and Household Economist (The Marguerite Series, No. 141, Feb. 1899, Subscription Price $ 6.00/year) © 1898, Geo. M. Hill Co., Publisher, Chicago, Il.

TO ICE OR GLAZE PASTRY.

The whites of three eggs, four ounces sugar. Place the whites upon a plate (beaten with a knife to a stiff froth); just before the pastry is done, remove from the oven; brush with the beaten egg and sprinkle the white sugar upon it. Return to the oven to set.