May 10, 1956 Rhubarb Pie, Stewed Rhubarb

Rhubarb Pie

Pastry for 9" double pie crust
3 c. diced rhubarb
1 c. sugar
1 T. flour
1 egg, beaten
1/4 t. grated lemon rind
1 T. lemon juice
1/2 c. water
1 T. butter

To prepare rhubarb for pie remove ends, wash thoroughly and dry on towel. Cut into uniform strips, then crosswise into pieces 1 inch long and 1/4 inch wide. Line pie plate with pastry and fill with diced rhubarb. Combine sugar and flour, stir in egg, lemon rind and juice and water. Cook over boiling water until slightly thickened, pour over rhubarb and top with a lattice crust. Bake at 425 degrees 40 to 50 minutes.

Stewed Rhubarb

Cut off leaves and stem end and wash 1 pound rhubarb. Peel old rhubarb stalks but do not peel young tender stalks, as the peels turn pink on cooking, cut in 1" pieces. Add 1/4 c. water and 1/2 c. sugar, simmer covered 25 to 30 minutes or until tender. 4 servings.

May 5, 1954 My Favorite Meat Loaf, Asparagus in Casserole, Rhubarb Brown Betty, Stewed Rhubarb

My Favorite Meat Loaf

2 pounds ground beef
1 pound ground pork
2 c. bread crumbs
1/2 c. chopped onion
2/3 c. grated raw carrot
1 T. salt
1 egg
1 c. top milk
1/4 t. pepper

Combine all ingredients. Pack into loaf pan. Bake 350 degrees 1 hour.

Asparagus in Casserole

3 c. fresh asparagus
3 T. butter
3 T. flour
1 c. asparagus liquid or milk
1/2 t. salt
1/2 c. grated American cheese
2 c. large fresh-pulled bread crumbs

Cook asparagus until just tender, adding 1/2 t. salt toward the end of cooking. Drain. Cut into 1 inch pieces and place in greased 9 or 10 inch pie pan. Prepare sauce by melting butter, adding flour, then liquida little at a time, stirring constantly. Cook until thick. Add salt and grated cheese and cook until cheese is melted. Pour sauce over asparagus; cover top with pulled bread crumbs and drizzle with melted butter. Bake 350 degrees for about 20 minutes. Serves 6 to 8.

Rhubarb Brown Betty

1/4 c. sugar
Rind of 1 lemon
1/2 t. nutmeg
1/2 c. butter
2 c. bread crumbs
2 c. stewed rhubarb (see recipe below)
1/2 pint whipping cream

Combine sugar, lemon, nutmeg. Melt butter, pour over bread crumbs. Cover bottom of baking dish with 1/3 of crumb mixture. Spread over this 1 c. stewed rhubarb, sprinkle with half of rugar mixture. Repeat the layers, covering with remaining crumbs. Bake 350 degrees for about 40 minutes. Serve hot with cream.

Stewed Rhubarb

Wash 1 pound rhubarb and cut into 1/2 inch pieces. Put in top of a double boiler with a pinch of salt and about 1/2 cup sugar. Cover and cook about 20 minutes.