Cut 2 lbs. of rhubarb into small pieces; if it is young and tender, do not remove skin. Line a pastry tin with rich crust; sprinkle a little flour and sugar in the bottom. Fill in the rhubarb, 1/2 cup nut meats, 1 cup sugar and a little flour over the top. Add 1 tsp. of water. Cover with a top crust and bake slowly for about 3/4 of an hour. Makes 2 small pies. - A. C. K.

Rhubarb Pie

1 cup rhubarb, juice of 1 lemon, 1 cup sugar, butter size of an egg, 1 cup chopped raisins, 1 egg. Mix and bake with upper and lower crusts.

- Mrs. C. iff. Parrish.

Cream Rhubarb Pie

1 1/2 cups cooked rhubarb, 2 egg yolks, 1 cup sugar, 2 tbsp. cornstarch.

Beat egg yolks and add to rhubarb. Mix sugar and corn starch and add to egg mixture and cook until thick. Add large piece of butter and fill a pie crust already baked.