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Size: 5" x 3"
Copyrighted: 1889
Lithographer: Knapp & Co.


Reverse - Text

Left half:   THE FOUR POINTS
Right half:


RHUBARB PIE.--Take the tender stalks of the rhubarb, strip off the skin, and cut the stalks into thin slices. Line deep plates with pie-crust, then put in rhubarb, with a thick layer of sugar to each layer of rhubarb. A little grated lemon peel improves the pie. Cover the pie with a crust, press it down tight around the edge of the plate, and prick the crust with a fork, so that the crust will not burst while baking and let out the juice of the pie.
     Some cooks stew the rhubarb before making it into pies, but it is not so good as when used without stewing. Rhubarb pie should not be baked quickly, but in a slow oven for about one hour.

RHUBARB PIE, NO. 2.--Take the tender stalks of the rhubarb, remove the skin, and cut in pieces an inch long; line the pie-plate with paste, put in a layer of rhubarb and a layer of sugar, sprinkled over thick, continuing this until the paste is nearly filled; sprinkle grated lemon peel and pulverized coriander seed between each layer, for flavoring; a heaping teaspoonful of flour to each pie, sprinkled between the layers; add half a teacup of water, put on the upper crust, pinch the edges down carefully, and cut slit in the centre. Bake slowly one hour.

STEWED PIE PLANT.--Make a rich syrup by adding sugar to water in which long strips of orange peel have been boiled until tender, lay into it a single layer of pieces of pie plant three inches long, and stew gently until clear. When done, remove and cook another layer. This makes a handsome dessert dish ornamented with puff paste cut in fanciful shapes. Use one orange and two and a half pounds pie plant.