Cut rhubarb in small pieces and mix with sugar and flour. Beat egg yolks, add milk, ginger extract, and melted Crisco. Line pie plate with pastry, and fill with rhubarb mixture. Pour custard over and bake in moderate oven until firm. Cover with meringue made with stiffly beaten whites of eggs to which two tablespoonfuls powdered sugar have been added.
Sufficient for one small pie.
Sugar Paste for Tartlets
| 1 cupful sugar 4 cupfuls flour 1/2 cupful Crisco, generous measure | 1/2 teaspoonful salt 3 eggs 1 lemon |
Sift flour on to baking board, make hole in center, and put in grated lemon rind, salt, sugar, eggs, and Crisco. Mix the whole to a stiff pastry. This paste is used for the bottom layer of pies and to line tartlet tins of various kinds. It is excellent for turnovers. Sufficient for thirty tartlets.
Currant Tartlets
| 1/3 cupful currants 3 tablespoonfuls ground rice 2 whites of eggs 4 tablespoonfuls Crisco 3/4 cupful sponge cake crumbs | 4 tablespoonfuls sugar 2 tablespoonfuls chopped candied orange peel 1/2 teaspoonful lemon extract Pinch of salt Crisco pastry |
| 1 tablespoonful cream | |
Cream Crisco and sugar together, add ground rice, crumbs, peel, currants, cream, salt, lemon extract, and whites of eggs well beaten. Roll out paste, cut into rounds, line some Criscoed tartlet tins with rounds, put in each a tablespoonful of the mixture. Bake tartlets in moderate oven from twelve to fifteen minutes. Or, these tartlets may be covered with frosting, and a little chopped cocoanut sprinkled over tops.
Sufficient for nine tartlets.