334 PASTRY, PIES AND TARTS.
layer of the rhubarb nearly an inch deep ; to a quart bowl of cut rhu- barb put a large teacupf ul of sugar ; strew it over with a saltspoonf ul of salt and a little nutmeg grated ; shake over a little flour ; cover with a rich pie crust, cut a slit in the centre, trim off the edge with a sharp knife and bake in a quick oven until the pie loosens from the dish. Rhu- barb pies made in this way are altogether superior to those made of the fruit stewed.
RHUBARB PIE. (Cooked.)
SKIN the stalks, cut them into small pieces, wash and put them in a stewpan with no more water than what adheres to them; when cooked, mash them fine and put in a small piece of butter ; when cool, sweeten to taste ; if liked, add a little lemon-peel, cinnamon or nutmeg ; line your plate with thin crust, put in the filling, cover with crust and bake in a quick oven ; sift sugar over it when served.
PINEAPPLE PIE.
A GRATED pineapple, its weight in sugar, half its weight in butter, one cupful of cream, five eggs ; beat the batter to a creamy froth, add the sugar and yolks of the eggs, continue beating till very light ; add the cream, the pineapple grated and the whites of the eggs beaten to a stiff froth. Bake with an under crust. Eat cold.
GRAPE PIE.
POP the pulps out of the skins into one dish and put the skins into another. Then simmer the pulp a little over the fire to soften it ; re- move it and rub it through a colander to separate it from the seeds. Then put the skins and pulp together and they are ready for pies or for canning or putting in jugs for other use. Fine for pies.
DAMSON OR PLUM PIE.
STEW the damsons whole in water only sufficient to prevent their burning ; when tender and while hot, sweeten them with sugar and let them stand until they become cold ; then pour them into pie dishes lined with paste, dredge flour upon them, cover them with the same paste, wet and pinch together the edges of the paste, cut a slit in the centre of the cover through which the vapor may escape and bake twenty minutes.
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