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purpose. However, I will guarantee that to wet up a little flour into a rather thick, smooth paste, and apply a little of it with-the swab, finger, or brush, will do the same tiling, in less time and with greater certainty of touching every part, than by using the dry flour and depending on wetting every part of it—this much for the Doctor's inventive genius. I believe, also, this glaze will be just as nice, or nicer even, than the egg, to have a light coat of it put over the crust of minced or other juicy pies, as named above, and. allow it to dry a minute or two in the oven or to stand a few minutes upon the table, before putting in the pie-mixture, to prevent the under-crust from becoming soggy by absorbing the juices before the baking is completed. We use the word pastry as synonymous, or meaning the same as pie-crust, probably from the fact that these mixtures, in an early day, were baked in a crust, or paste, without a dish or tin, and were called "pasties, " or "pasty"—like paste — on the same principle that we now make turn-over pies, frying in hot fat; as Shakespeare says: " If you pinch me like a pasty, " etc. So " pinching '¦' is the thing to do, to prevent the escape of any of the mixture or juice from the swelling or puffiness, caused by the necessary heat to bake the pie properly.
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