When rhubarb first came to Eng-Jand.in 1573 even its remedial properties were for a long time un-Known. It was cultivated as a handsome garden plant. Few of as worry much about the look of the Thubarb bed, though we carefully cover ising green snouts with straw in cold weather and pat a flower pot or an old enamelled basin on top if we want enough of its usefal leaf-talks to make jams, jellies, wines, punches, pies, and pud when they are ripe: for harvest Meanwhile the crop is ready for the pie filling or just tobe served with ipged cream in delicious pink chunks.
A dainty sweet can be made if a glass dish is lined with some cold rhubarb thus prepared with some very small-grained tapioca (previously boiled in milk and left to Whipped cream wering layer, and fs decorated with strips of and preserved ginger.
rhubarb pie is delict ange in a while, but if you have rhubarb often upon the menu you will need new ways of serving it. Here is a pie recipe that will make 'a somewhat different dish. Line a pie 120uld with thinly rolled paste. Sprinkle lightly with breed or bis-cult crumbs. Beat up an egg with 'a teacup and a half of white/sugar,
Text read from the printed page and cleaned; old type leaves the occasional error.