1 cupful cut rhubarb
1 cupful sugar
1 tablespoonful flour
1 tablespoonful melted Crisco
2 eggs
1/2 teaspoonful ginger extract
1 cupful milk
Crisco pastry
Cut rhubarb in small pieces and mix with sugar and flour. Beat egg
yolks, add milk, ginger extract, and melted Crisco. Line pie plate
with pastry, and fill with rhubarb mixture. Pour custard over and bake
in moderate oven until firm. Cover with meringue made with stiffly
beaten whites of eggs to which two tablespoonfuls powdered sugar have
been added.
Sufficient for one small pie.