No. 1, Double Crust -

2 cups cut up rhubarb

Flour

1 cup sugar

Wash and peel the rhubarb and cut it into small pieces. Flour the pieces until they are quite white, then add sugar. Line a pie-pan with paste, put in the rhubarb, with the sugar well stirred into it. Cover with the upper crust and bake about forty minutes in a hot oven (450° F. for 10 minutes, then 425° F. for 30 minutes).

No. 2, Single Crust With Meringue -

2 cups cut up rhubarb

3 tablespoons flour

1 cup sugar

2 eggs

1 tablespoon sugar for meringue 1 teaspoon butter

Line a pie-pan with plain paste. Wash and peel the rhubarb, cut it into small pieces, and dredge with flour until each piece is quite white. Mix the sugar, rhubarb and egg-yolks together and place in the pie-pan. Dot with butter. Bake in a hot to slow oven (450° F. for 10 minutes, then 325° F. for 30 minutes). When the filling is set, spread over the top the stiffly beaten whites of the eggs, into which the tablespoonful of sugar has been folded. Return to the oven and brown the meringue lightly (300°-350° F. for 8-10 minutes).