"DoctorquickGod!What?" He looked down upon her with the kind of glaze over his eyes that Bellini loved to paint, compassion for the pain of the world almost distilled to tears.

The January wind came up with a sharp, dreary sough into the defiles of the hills, crusting over the snow-sweeps with a glaze of ice that glittered in the pearly sunlight, clear up the rugged peaks.

GLACER.To glaze, or spread upon hot meats, or larded fowl, a thick and rich sauce or gravy, called glaze.

GLACER.To glaze, or spread upon hot meats, or larded fowl, a thick and rich sauce or gravy, called glaze.

No. 1206, and glaze the top by brushing it over with the white of an egg beaten to a stiff froth with a knife; sprinkle over a little sifted sugar, and put the pie in the oven to set the glaze.

No. 1206, and glaze the top by brushing it over with the white of an egg beaten to a stiff froth with a knife; sprinkle over a little sifted sugar, and put the pie in the oven to set the glaze.

TO ICE OR GLAZE PASTRY. 1334.

To glaze pastry, which is the usual method adopted for meat or raised pies, break an egg, separate the yolk from the white, and beat the former for a short time.

Then, when the pastry is nearly baked, take it out of the oven, brush it over with this beaten yolk of egg, and put it back in the oven to set the glaze.

When the pastry is nearly baked, brush it over with this, and sift over some pounded sugar; put it back into the oven to set the glaze, and, in a few minutes, it will be done.

SufficientAllow 1 egg and 1-1/8 oz. of sugar to glaze 3 tarts.

If wanted very nice, brush it over with the white of an egg beaten to a stiff froth, then sprinkle on it some sifted sugar, and put it in the oven just to set the glaze: this should be done when the tart is nearly baked.

Fill the centre with the ragoût or fricassee, which should be made thick; put on the cover, glaze it, place it in the oven to set the glaze, and serve as hot as possible.

Fill the centre with the ragoût or fricassee, which should be made thick; put on the cover, glaze it, place it in the oven to set the glaze, and serve as hot as possible.

Have ready sufficient stewed fruit, the syrup of which must be boiled down until very thick; fill the vol-au-vent with this, and pile it high in the centre; powder a little sugar over it, and put it back in the oven to glaze, or use a salamander for the purpose: the vol-au-vent is then ready to serve.

When nearly done, brush the paste over with the white of an egg, then sprinkle on it some pounded sugar, and put it back in the oven to set the glaze.

"This sort of slacker," said the Senior Captain bitterly, as with infinite toil he scraped the last of the glaze from the inside of the marmalade pot, "is the sort that doesn't realise that there's a war on.

But after all our psychological teaching, and in the midst of our zeal for education, we are still, most of us, at the stage of believing that mental powers and habits have somehow, not perhaps in the general statement, but in any particular case, a kind of spiritual glaze against conditions which we are continually applying to them.

Nicky's eyes were two slits of glaze between half-shut lids.

At dinner a glaze would suddenly come over his eyes, his lips would move involuntarily and mutter, as he gazed into vacancy, "MustardMuttonMeatMuffin.

The first one's eyes were beginning to glaze, the pipe had fallen from his hand, and he was staring in front of him, and clutching some sheets of paper with Chinese writing on them in one hand, a ghastly smile of extraordinary bliss on his poor thin face.

If you wish them extra nice, glaze them with the beaten white of an egg, half a cup of pulverized sugar and serve with whipped cream.

Glaze with egg diluted with water, and bake forty-five minutes.

Glaze with egg diluted with water before putting in the oven.

Brush with white of egg and water, to glaze.