TODAY’S RECIPE
RHUBARB CUSTARD PIE 2 cups diced rhubarb. 1 cup (8oz) sugar. 1 cup milk. 2 e " S - > 6 tablespoons (3oz) sugar. 2 tablespoons (loz) flour. 1 teaspoon lemon juice. | teaspoon salt. Pastry. Line a medium-sized pie plate with pastry, having a fluted edge. Stew the rhubarb in f cup sugar till tender. Cool and add milk and yolks of the eggs beaten with $ cup sugar, the flour and the salt mixed together. Add lemon juice. Pour into pastry shell and bake for 15 minutes at 450 degrees F. Lower temperature to 325 degrees F. and cook till filling is set. Cover with meringue and return to oven at 300 degrees F. till golden brown. To make meringue, beat egg whites stiff and add sugar gradually, beating till mixture is very stiff and shiny. Pile on top of filling. SARAH.
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https://paperspast.natlib.govt.nz/newspapers/ST19390816.2.79
Bibliographic details
Southland Times, Issue 23897, 16 August 1939, Page 7
Word Count
141TODAY’S RECIPE Southland Times, Issue 23897, 16 August 1939, Page 7
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