PLAIN RHUBARB PIE
Line a pie-tin with rich crust, skin rhubarb and cut into half-inch pieces a sufficient quantity to fill 3 cups. Mix together 1 cup of sugar and ¼ cup of flour. Place a couple tablespoonfuls of this on the bottom crust of pie. Mix sugar and flour remaining with 3 cups of rhubarb and fill the crust. Moisten the edge of crust with water, place on top crust, press two edges of crust together (having cut small vents in top crust to allow steam to escape). Bake in a moderate oven about 30 minutes, when top crust has browned pie should be baked.
MARY'S CREAM PIE
Bake crusts in each of two pie-tins. For filling, 1 pint of milk, 1 generous tablespoonful of corn starch, 2 tablespoonfuls of sugar, 2 yolks of eggs (well beaten), 1 teaspoonful of vanilla. Cook all together until mixture thickens and when cooled put in the two baked crusts.
Mix the stiffly beaten whites of two eggs with two tablespoonfuls of pulverized sugar and spread over cream filling in pies and brown lightly in oven.
Always prick the lower crust of a pie carefully with a fork to allow the air to escape; this will prevent blisters forming in the crusts baked before filling crusts with custards.