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Brown Crust
A short time before removing from the oven, brush over the top of each loaf or roll with beaten yolk of egg, diluted with a little milk, or with a little sugar dissolved in milk, or with thin starch.
Salads, sandwiches and chafing-dish dainties from the Boston Cooking-School's magazine editor, with fifty photographed dishes.
Home › Sandwiches › Brown Crust
A short time before removing from the oven, brush over the top of each loaf or roll with beaten yolk of egg, diluted with a little milk, or with a little sugar dissolved in milk, or with thin starch.