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Pastry, Iced

Iced pastry is generally used for fruit tarts and sweet dishes; there are two or three ways of doing it. First--beat the white of an egg to a firm froth. When the pastry is almost done enough take it out of the oven, brush it over with the egg, cover it with powdered sugar, sprinkle a few drops of water upon it, and return it to the oven for a few minutes to harden, taking care that it does not colour. Or--mix half a pound of powdered and sifted sugar with the white of an egg, beaten to a firm froth, and two table-spoonfuls of cold water; keep stirring until the icing is used. When the pastry has been baked, and is nearly cold, brush it over with the icing, and put it into a cool oven to harden. Or--moisten the pastry with cold water before baking it, and press a thick coating of powdered sugar lightly upon it.