THE VEGETABLE GARDEN 



idly, are so tender and delicate that the stalks need 

 not be peeled. 



Another way of making rhubarb pie is as fol- 

 lows: 



Cut the large stalks off where the leaves com- 

 mence, strip off the outside skin, then cut the 

 stalks in pieces half an inch long; line a pie-plate 

 with rather thick paste, put a layer of the rhubarb 

 nearly an inch deep (for a quart bowl of cut rhu- 

 barb allow a large teacupful of sugar) ; strew it 

 over with a saltspoonful of salt and a little nutmeg 

 grated; shake over a little flour, cover with a rich 

 pie-crust, cut a slit in the centre, trim off the edge 

 with a sharp knife, and bake in a quick oven until 

 the pie loosens from the dish. Rhubarb pies made 

 in this way are altogether superior to those made 

 with fruit which has previously been stewed. 



RHUBARB MERINGUE PIE 



Prepare the rhubarb as for the preceding pie, 

 but do not use a top crust. Place in the oven and 

 bake until done; take from the oven and let stand 

 for a few moments, cover with a meringue made 



of the beaten white of an egg and one tablespoon- 



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