* Crossposted from: Homenet Cook
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Rhubarb Custard
 Categories: Crs96, Dunkard, Post96
      Yield: 4 servings
 
           Text
 
  Pour boiling water over 2 teacupfuls of chopped rhubarb, drain off the
  water after 4 or 5 minutes. Mix with rhubarb, 1 teacupful of sugar,
  the yolk of 1 egg, 1 tablespoonful of butter and 1 tablespoonful of
  flour, moistening the whole with 3 tablespoonfuls of water. Bake with
  lower crusts only. Make a meringue of the white of the egg with 3
  tablespoonfuls of sugar. Spread over the top of the pie and return to
  the oven to brown. (Johnstown, Pa.)
  
  Entered by Carolyn Shaw 4/96
  The Dunkard-Dutch Cookbook @1965     BSN 911-410-10-4
 
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Hugs!!
Carolyn
Hate & Rage are four letter words.......so are Love & Hope.
... Not tonight dear, I have a BBS!
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