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Taranaki Herald, Volume LVIII, Issue 14345, 25 October 1910, Page 6

Rhubarb Pie.—Rhubarb is now in season, and the following recipe will bo found very useful:—Make a good rich pio paste aild do not roll out very thin. To three cupfuls of finely cut rhubarb, add one and a half cupfuls sugar, lots of buttor, and sift-a little flour on the top. Wet top of crust with milk, press edge of pie down well; then take a strip of cotton two indies wide and long enough to go round tho edge of pie and tie it. Wot the cotton in cold water, not wringing it out before putting it on. This will prevent any juice running out. In preparing the rhubarb do not peal it, simply. cut in small squares and wash well. This gives it that rich red colour which cannot he secured if it is pooled. Rhubarb at this time of year is particularly healthful and should be eaten freely. Tea is drunk with almost every meal nowadays, and those who know anything about tea will readily recommend tho New Crescent Blend at 2s per lb. It is a perfect blond of the strong robust teac of Darjeeling and the fine delicate teas of Ceylon. It is rich and strong, with a fetching fragrance, and a palatepleasing flavour. ' It is one of the best, indeed the very tost, 2s tea on the market. Procurable from meet storekeepers in the district.