Combine Minute Tapioca, sugar, salt, butter, and rhubarb; let stand 15 minutes, or while pastry is being made. Line a 9-inch pie plate with pastry rolled ⅛ inch thick. Fill with rhubarb mixture. Adjust top crust. Moisten edge of pastry with cold water. Press edges together. Trim off surplus pastry. Bake in hot oven (450° F.) 15 minutes; then decrease heat to moderate (350° F.) and bake 30 minutes longer, or until filling is cooked.
For soufflés and omelets that rise high and stay high
Apricot Omelet ... see recipe on [page 17]
FLUFFY OMELET
2 tablespoons Minute Tapioca
¾ teaspoon salt
⅛ teaspoon pepper
¾ cup milk
1 tablespoon butter
4 egg yolks, beaten until thick and lemon-colored