Evening Republican, Volume 20, Number 179, Rensselaer, Jasper County, 27 July 1916 — FOR RHUBARB PIES [ARTICLE]

FOR RHUBARB PIES

L RECIPES THAT HAVE BEEN TRIED AND NOT FOUND WANTING. Fine Served With a Form of Mincemeat—Mixed With Raieine—Two Kinds of Rhubarb Meringue Are Recommended. Mince Rhubarb Pie—One cupful of rhubarb, after chopping fine, one-half cupful sugar, one-half cupful best molasses, one-half cupful water, one-half cupful raisins chopped, one and a half crackers, rolled, one egg, one-half teaspoonful cinnamon, one-fourth teaspoonful cloves, a little nutmeg, a little salt and one tablespoonful butter. Bake' with two crusts. This makes two pies. Mock Lemon Pie.—One cupful rhubarb sauce, three-fourths cupful sugar, polks of two eggs, two tablespoonfuls of sweet cream. Flavor with lemon extract, bake in one crust and frost fvith whites of two eggs and two tablespoonfuls of sugar. Rhubarb and Raisin Pie.—Two cupfuls of rhubarb and one cupful of raisins, chopped together quite fine, ene cupful sugar, one teaspoonful cinaamon, a little salt and bits -of butter. Bake in two crusts. . Delicious Rhubarb Pie.—Line a deep pie plate with crust and cut flue enough rhubarb to nearly fill the plate, ■md put it in a saucepan. Mix one-half teaspoonful cornstarch with a little cold water and stir into one-half cupful boiling water, pour over rhubarb, add a small handful of seedless raisins and at least one and a half cupfuls of sugar (the amount depends upon the acidity of the rhubarb) ; beat all together, but do not boil. Bake with two crusts.

Rhubarb Meringue Pie.— Beat the yolks of two eggs, add one tablespoonEul cornstarch, one cupful of sugar and one cupful of finely-chopped rhubarb; turn into pie plate lined with rich crust and bake; when done cool slightly, then frost with the two whites beaten stiff, three tablespoonfuls sugar and one teaspoonful of lemon extract. Brown lightly in the oven. Rhubarb Meringue Pie No. 2. —To one cupful of finely-chopped rhubarb add one cupful of sugar and the grated rind of one lemon, put one teaspoonful of cornstarch in a cup, moisten with a tittle cold water, then fill the cup with boiling water and add to it the rhubarb, then add the beaten yolks of three eggs. Bake with one crust and when cold cover with meringues of the whites of the three eggs and three tablespoonfuls of powdered sugar and brown lightly.