ht brown.

695. +Rhubarb Pie.+-- Line a pie plate with some rich pie crust;
remove the skin from some fresh rhubarb and cut it into fine pieces;
take for every cup rhubarb 1 cup sugar, fill it into the plate and
dust over a little flour; cover with crust and bake till done, which
requires about 1/2 hour; serve cold dusted with powdered sugar.

696. +Rhubarb Meringue Pie.+-- Place a saucepan with 2 cups finely
cut rhubarb, 2 cups sugar and 1/2 cup water over the fire and stew 20
minutes; when done press the rhubarb through a sieve, add the beaten
yolks of 4 eggs and set aside; line a deep pie plate with crust,
ornament the edge, cover with buttered paper, fill the plate with
dry peas and bake till crust is a light brown; then remove paper and
peas, fill the plate with the rhubarb mixture and bake about 15
minutes; beat the 4 whites to a stiff froth and mix them with 1
tablespoonful powdered sugar; draw the pie to front of oven, spread
over the meringue, bake for a few minutes longer and serve when
cold.

697. +Sweet Potato Pie.+-- 3 medium sized sweet potatoes, 3 eggs, 1
pint milk, 1/2 cup sugar, 1 tablespoonful butter, 1 teaspoonful
ginger, 1/2 teaspoonful cinnamon, 1/2 grated nutmeg and 1/4 teaspoonful
salt; boil the potatoes until done; scrape off the skin and press
the potatoes through a sieve or colander; mix them first with the
eggs and salt, then add the melted butter, sugar and spice and
lastly the milk; line a large, deep pie plate with rich pie crust,
fill in the mixture and bake till done; serve when cold.

698. +Pumpkin Pie.+-- Pare and cut a medium sized pumpkin into
pieces, remove the pits, put the pumpkin in a kettle, cover with
boiling water, add 1/2 tablespoonful salt and boil till tender; when
done put the pumpkin into a colander and drain off all the water;
then press it through the colander; measure the strained pumpkin and
take for every quart of it 1 pint milk, 1/2 tablespoonful melted
butter, 1-1/2 cups sugar, 3 eggs, 2 teaspoonfuls cornstarch mixed with
the milk and 1 teaspoonful ground ginger; mix all the ingredients
together; dust some deep pie plates with flour, line them with pie
crust and brush the surface of crust all over with beaten egg; roll
out some pie crust and cut it into strips 1 inch wide; cut one side
of the strips into scallops and lay it around the edge of plate so
the scallops stand a little above the edge of plate; brush the strip
over with beaten egg and sprinkle 2 tables