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To Glaze Puff Paste

When a brown, polished finish is desired, the pastry should be brushed with egg glaze before baking. For this glaze allow one tablespoon of water to each egg. The egg must not be beaten to a frothy stage but merely enough to make it mix with the water. Where gloss but no color is desired, the white of the egg alone may be used. The yolk gives the yellowish brown tinge which is so much admired on French pastry. Use a quill for this work and dust over with sugar. A