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Show 1 USEFUL RECIPES. I A properly made rhubarb pie is a delicious dessert. It needs no eggs or thickening of flour, but must be made of the tenderest j red rhabarb stlaks and sugar and the best puff paste. Line with pastry a pie plate; choose one with a straight Tim at least an inch and, a quarter high. Cut up the' rhubarb in lengths of half an inch. Do not xeel the stalks, but put the pieces over the firo in a porcelain I lined saucepan add stir them for three minutes, with nugar enough to sweeten. The amount of rhubarb rhu-barb and sugar depends upon the! size of the pie. Put the stalks in the pio plate, heaping them alittlo! in the center. Do not add water or anything else, but cover the pie securely with a thin layer of puff paste, slashing the crust well.to lot off the steam and prevent the pie from bursting its crust at the edges and running over. Bake. CO minutes min-utes in a quick oven. Dredge well with powdered sugar after taking it out and set it back in the oven for three minutes to let the sugar melt. As soon as it is cold or when it is lukewarm serve. j |