Reverse - Text
Left half:
THE FOUR POINTS
Right half:
COOKING NOTES.
Rhubarb. |
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.
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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.
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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.
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