Publisher's Synopsis
This historic book may have numerous typos and missing text. Purchasers can usually download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1901 edition. Excerpt: ... CHAPTER XI. HOW TO USE RHUBARB. For Dessert. Rhubarb 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 altogether. 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 saucepan 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 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...
