Rhubarb Tart.
Scrape the stalks, cut into small bits, and stew in a very little water. When tender, take from the fire and sweeten. Have ready some open shells of pastry, freshly baked. Fill with the fruit, and sift sugar on top. Eat warm or cold—never hot. Make more paste than you need, and keep—raw—in a cold place.
Second Week. Sunday.