Rhubarb Pie

Line deep pie dishes with good plain paste. Wash the tender stalks of rhubarb, but do not peel; cut them into thin slices, fill the dishes even full, and to each pie add five heaping tablespoonfuls of sugar. Cover the pie with an upper crust, press the edges tightly together, and pick the upper crust here and there with a fork to allow the escape of steam. Bake in a moderately quick oven for forty minutes.

Richmond Maids Of Honor

1 cup of sour milk 1 cup of sweet milk 1/2 cup of sugar

1 teaspoonful of vanilla 3 eggs 1/4 teaspoonful of salt

2 tablespoonfuls of powdered sugar

Put the sour and sweet milk on to boil in a farina boiler, and boil until it curds; then strain and press it through a sieve, add to it the yolks of the eggs, the sugar and vanilla. Beat until very smooth. Line little patty pans with puff paste rolled very thin. Fill a little more than half full of the mixture, and bake in a quick oven twenty minutes. Beat the whites of the eggs to a stiff froth, add to them the powdered sugar, heap some on the top of each patty, and put in the oven for a minute to brown. Do not remove from the pans until cold.

It is said that the original recipe for these was furnished by a maid of Queen Elizabeth, at her palace at Richmond, England.