Medford mail tribune., April 28, 1957, Image 45

Rhubarb Pie
Set out a 9-in. pie pan.
For Pie Crul Prepare
Pastry for 2-crust pie (your favor
ite recipe or a mix)
Divide pastry into halves and shape into
two balls. Following directions in recipe
for rolling pastry, roll out one ball for
bottom crust; fit it gently into the pie
pan. Trim with scissors or a sharp knife
so pastry extends about Vi in. beyond
edge of pan. Sprinkle evenly over bottom
of pastry
1 tablespoon quick-cooking tapioca
Set aside.
Roll out second pastry ball into a rec
tangle about Vs in. thick and at least 10
in. long. Using a pastry wheel or a sharp
knife, cut into strips about Vz in. wide.
Set aside.
For Filling Wash, trim off leaves and
ends of stems, and cut into 1-in. pieces
enough rhubarb to yield
6 cups (about 1 2 lbs.) cut fresh
rhubarb
(Peel stalks only if skin is tough.) Turn
into a bowl and set aside.
Sift together
1 tups sugar
i cup sifted flour
yt teaspoon salt ,
Mix in
1 teaspoon grated orange peel
(grated through colored part
only; white part Is bitter)
Add flour mixture to the rhubarb and
toss to mix well. Turn into pie shell,
heaping slightly at center. Dot with
2 tablespoons butter or margarine
To Complete Pie Cross two of the pas
try strips over the pie at the center.
Working out from center to edge of pie,
add remaining strips one at a time, weav
ing them over and under each other in
crisscross fashion to form a lattice top;
leave about 1 in. between strips. Trim
strips even with edge of pan rim. Mois
ten edge of pastry shell with water for a
tight seal. Fold edge of bottom crust up
over ends of strips. Flute edge with fin
gers or press with a fork.
Bake at 450F 10 min. Reduce heat to
375F and bake 25 to 30 min. longer, or
until crust is light golden brown. Cool on
cooling rack. One 9-in, pie
r
imily Weekly COOkOqOK
MELANIE DE PROFT. Director
Culinary Art Institute
Creamy Uhubarb Sherbet
0000 tBKtHOj
Set refrigerator control at coldest operat
ing temperature. Put a bowl and beater
in refrigerator to chill. Set out a 3-qt.
saucepan having a tight-fitting cover.
Have ready refrigerator trays, freezer
cartons, or fancy molds.
Wash, trim off leaves and ends of stems,
and cut into 1-in. pieces enough rhubarb
to yield
6 cups (about l'i lbs.) cut fresh
rhubarb
Peel stalks only if skin is tough.) Put
rhubarb into the saucepan with
t Vi cups sugar
'i teaspoon cinnamon
2 tablespoons water
Put over low heat; stir occasionally un
til sugar dissolves and a sirup is formed.
Cover and cook slowly about 15 min., or
until rhubarb is tender.
Put rhubarb and sirup through a food
mill or sieve. Cool to lukewarm.
Stir into cooled mixture
2 cups cream
If a deeper pink color is desired, stir in,
one drop at a time, about 4 drops red
food coloring. Pour into the refrigerator
trays, cartons, or molds and set in freez
ing compartment of refrigerator. Freeze
until mushlike in consistency.
Turn mixture into the chilled bowl and
beat with the chilled beater until smooth.
Immediately return mixture to refrigera
tor' trays. Set in freezing compartment;
freeze until firm. About IVi qts. sherbet
...his doctor recommended Carnation
8 out of 10 mothers who ,
feed their babies a Carnation
formula say; "My doctor
recommended it",,.
You can trust Carnation. It's the safest,
most nourishing and digestible form of
milk for your baby's formula. More
mothers feed Carnation to their babies
than any other brand. And more Carna
tion is used in hospital formula rooms
throughout the world than oil other
brands combined! Prepared formulas
that claim to be complete are expen
sive compared to Carnation accepted
standard for infant feeding. Ask your
doctor about Carnation . . . the milk
every doctor knows.
SEND FOR THIS VALUABLE BOOKLET, " '
"You and Your Contented Baby." 64 '.
authoritative pane on prenatal and T ,
postnatal care, ottered at no nut to t
mothers and cspeetnnl mothers. Address ' jjt
Mary Btntee, Carnation Company, Dept. ' t
FW.47. Los Angeles 19. California. 1 1 ,7