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Cream Rhubarb Pie

(Vaughan’s Vegetable Cook Book)







One cup of rhubarb which has been peeled and chopped fine; add one cup

of sugar and the grated rind of a lemon. In a teacup place one

tablespoonful of cornstarch and moisten it with as much cold water; fill

up the cup with boiling water and add it to the rhubarb. Add the yolks

of three eggs well beaten. Bake with an under crust. When cold cover

with a meringue made of the whites of the eggs and one-half cup of

sugar. Place in the oven to become a delicate brown. Very fine.











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