60 THE NEW RHUBARB CULTURE. 



across, forming diamond-shaped spaces, put a rim about 

 the pie, wash over with the beaten yolk of an egg and 

 bake in a quick oven 15 minutes. 



Rhubarb Pie No. 3. — Beat one egg with three-fourths 

 cupful of sugar and a tablespoonful of flour. To this 

 add a cupful of rhubarb chopped or cut fine. Bake with 

 one crust. When done, cover the pie with the beaten 

 white of an egg, sweeten to taste, and let it brown in the 

 oven. 



Rhubarb Pie No. J^. — Over three cups of finely- 

 chopped rhubarb pour cold water, let stand 10 minutes, 

 then drain; mix two tablespoonfuls of flour with one 

 and a half cups of sugar, the yolks of two eggs and a 

 heaping tablespoonful of butter, beat well, then add four 

 tablespoonfuls of water, and the rhubarb. Stir all to- 

 gether and bake with a lower crust only. When done 

 make a frosting with the whites of the eggs and six 

 tablespoonfuls of sugar, spread over the top of the pies 

 and return to the oven to brown. This amount will make 

 two pies. 



Pie Plant Charlotte. — Wash and cut pie plant in 

 small pieces, cover the bottom of a pudding dish with 

 a layer of pie plant and sugar, then a layer of bread 

 crumbs and bits of butter, and so on until the dish is 

 full, having the crumbs on top. Bake half an hour in 

 a moderate oven. Allow a pound of sugar to a pound 

 of fruit. 



Pie Plant Pudding. — Cover the bottom of a pudding 

 dish to the depth of one and one half inches with pie 

 plant cut in fine pieces, and a very liberal allowance of 

 sugar. Make a rich batter of one cup of thick sour 

 cream, one teaspoonful soda, one of salt (both level full), 

 and flour enough to make a stiff batter. Pour this over 

 the pie plant and bake one-half hour, or steam three- 



