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Pastry, Glazing Of

Glazed pastry is generally used for meat pies or raised pies. If it is wished to give a deep glaze to the pie, beat the yolk of an egg thoroughly, and when the pastry is almost done enough, take it out of the oven and brush it lightly over with the egg, then put it in again a minute or two to set. If a lighter glaze is required, brush the pie with the whole of the egg, to which a spoonful of milk may be added or not. Time, five or six minutes to set the glaze. Probable cost, 1d. The yolk of one egg will be enough to glaze three or four pies.