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Show DESSERTS Kecipes, Old and New, Economical anc' Tasty Old-Fahloned Rhubarb Pie A FAVORITE dish, when May-birds May-birds fly, i Is simple old-time rhubarb pie. To hinder heaviness, you must Spread whites of an egg on under-crust, under-crust, ThD, layei3 of rhubarb, 11C from Rtetu, With buttered-BUgar flecUinir them. On top, one cup of sugar shower, A little nutmeg, sale and Hour. No Juice In ov-n, If you thnut In silt of wet-edged uppar-crust, Pressed down, a paper funnel. Pray I5ake quickly, and this enf r-tn'ts Of crystal cubs In fl;krn cncp.3"d Will please the rnoxt fastidious taste. Rhubarb Pudding. One egg well beaten, one cupful of sugar, one cupful of rich butter, milk or one cupful of sour milk and a ta'oleapoonful of shortening, a pinch of ball, two-thirds of a teaspoonful of soda and two scant teacupfula of slfud flo.ir. Mix Into a batter. Cut Into f mall pieces one and one-half cup-fuls cup-fuls of fresh rhubarb, flour well and stir into the batter thoroughly. Pour the mixture into a shallow, well-rrensed well-rrensed baklug tin. Place pieces of raw rhubarb and bits of butter on top, aud lastly a penerous sprinkling of sugar. Bake lu a moderate oven and serve hot or cold with milk and sugar. Rhubarb Custard Pie. One baking day I experimented, and the result was a pleading variety from the ordinary pie-plant pie. Two cp-?s well beaten, ono cupful of sugar, one and one-half cupfuls of sweet milk, one cupful of rhubirb cut rather fine, and a pinch of salt. Stir well together, pour Into a deep pie plate Unci with rich paltry and bak' slowly unMl th rhubarb Is tender. Strips of pi-orust raav be placed over the top of lb p!o If desired, or it can bo topped wun a meringue. |