CHAPTER XI. 



HOW TO USE RHUBARB. 



For Dessert. 



Rhuharh Pies. — To ordinary pie crust (which is 

 made with a teacupful of shortening to three teacupfuls 

 flour, and three- fourths teacupful very cold water) add 

 half teaspoonful salt and one teaspoonful baking powder. 

 Sift the salt and powder with the flour, add to this the 

 shortening, blend it with a knife and lastly add the 

 water — ice water is best. Use the hand as little as 

 possible in the mixing so as to keep the paste cool. At 

 once roll out, fill and bake. For berry, pumpkin, or any 

 juicy pies the baking powder makes a dryer crust as it 

 prevents the ready absorption of the juices as in ordinary 

 pie crust. 



Rhubarb Pie No. 1. — Stir into two cupfuls of rather 

 finely chopped rhubarb, a cupful of sugar with which a 

 tablespoonful of flour has been thoroughly mixed; then 

 add a beaten egg and arrange in a pie-plate with two 

 crusts. Let the oven be hot at first that the crust may be 

 properly baked, after which cool the oven to moderation 

 and take the pie out when it has baked 30 minutes al- 

 together. Rhubarb pie, like all pastry, is best the day it 

 is made. 



Rhubarb Pie No. 2. — Two cups of chopped rhubarb, 

 one and one-quarter cups sugar. Put in shallow sauce- 

 pan with one-fourth cup of water and cook very fast. 

 When cold, line a pie plate with paste, wet the rim, 

 add the rhubarb and lay three or four bars of paste 



