Harper's cook book encyclopædia

Raspberry Tart.— Fill a pie-dish with picked raspberries, or, if preferred, with equal portions of raspberries and red currants. Line the edges of the dish with pastry, strew sugar over the top, and cover the fruit with pastry rolled out to the thickness of a quarter of an inch. Ornament the edges and bake the tart till the pastry is done enough. When cold, sift powdered sugar over the top and serve. Rhubarb Pie. —Peel the rhubarb, and if it is very large divide it into two or three strips, and then into short lengths. Fill the dish as full as it will hold, sprinkle some sugar over it, add a small pinch of salt, and, if liked, mix with the fruit a flavoring of grated lemon-peel and ground ginger, or a little nutmeg, grated. Line the edges of the dish with pastry, moisten these with water, and lay a cover of pastry over all. Press the edges closely together and ornament them, then sprinkle a spoonful or two of cold water over the pie and dredge a little white sugar upon it ; bake the pie in a well-heated oven until the pastry loosens from the dish. Serve either hot or cold. Time to bake, half an hour to one hour, according to size. Another way : — Chop very thin enough rhubarb to make a good pint. Mix together one and a half cupfuls of sugar, two teaspoonfuls of flour, two beaten eggs, and a slight grating of lemon-peel. Stir this into the cut rhubarb. Line pie -plates with rich pie -crust and fill with the rhubarb mixture. Cover with an upper crust. Bake the pies in a moderately quick oven at first and then reduce the heat. Rhubarb Tart. — Cut the large stalks from the leaves, strip off the skin, and divide the fruit into pieces half an inch long. With a pint of these pieces put half a teacupful of water, half a teacupful of brown sugar, a small pinch of salt, and a quarter of a nutmeg, grated. Stew the fruit gently until it is quite soft, then beat it with a wooden spoon until it is smooth. Line some small dishes, or tartlet-pans, with pastry, and spread on this a layer of the stewed fruit a little more than a quarter of an inch deep. Roll out some pastry, brush it over with yolk of egg beaten up with a table- spoonful of milk, and cut it into strips a quarter of an inch wide. Lay these across the tart. Lay a band of pastry round the edge of the dish, trim it evenly, and bake the tart in a wellheated oven. When the pastry loosens from the dish, it is done enough. Time to bake, half an hour or more. Rhubarb Turnovers Pillau, East Indian Rhubarb Turnovers. — Make a little good pastry and roll it out to the thickness of a quarter of an inch. Stamp it out in rounds from four to six inches in diameter, and lay upon one-half of the pastry a little young rhubarb, cut small, or a little stewed rhubarb. Add sugar to taste and sprinkle a little powdered ginger over the fruit. Turn the pastry over, pinch the edges closely together, and brush the turnovers with white of egg. Sprinkle a little powdered white sugar over them and bake on tins in a brisk oven. Time to bake, about twenty minutes.