CRESCENT CREAMERY HOME SERVICE BUREAU

Directed by Graduate Dietitian

QUALITY
CUARDED

Recipe Sheet No. 9

SPECIAL RHUBARB PIE

1 cup sugar

1 tablespoon of flour

1 tablespoon of butter (melted)
1 egg

Enough rhubarb to well cover pie crust
(about 6 or 7 medium sized stalks.)

Wash and cut rhubarb into thin slices to well
cover the pie crust. Mix sugar, flour, melted
butter and the one egg. Beat together until light,
and spread evenly over the rhubarb. Use no top
crust. Bake at 350 degrees for about 35 minutes.

HOT WATER PASTRY

1% cup shortening

\% cup boiling water

% teaspoon salt :

4 teaspoon baking powder.
1% cups pastry flour

Heat a mixing bowl. Place the shortening
in the bowl. Pour the boiling water over it, and
beat with a fork until it becomes a smooth liquid.
Sift the flour, salt and baking powder together.
Sift into the liquid. Stir together until a ball
forms. Chill for 20 minutes. Roll as for other
pastry and bake in a hot oven (450 degrees).

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