The whites of 3 eggs, 4 oz. 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.

Glaze

The yolks of 3 eggs, a small piece of warm butter, white sugar.

Beat the yolks and butter together, and, with a pastry brush, brush the pastry just before it is finished baking; sift white sugar upon it and return to the oven to dry.

Light Paste For Tarts

One egg, 3/4 lb. flour, 1/2 lb. butter.

Beat the white of an egg to a strong froth, then mix it with as much water as will make the flour into a very stiff paste; roll it very thin, then lay the third part of half a pound of butter upon it in little pieces; dredge with some flour left out at first and roll up tight. Roll it out again, and put the same proportion of butter, and so proceed till all be worked up.