Rhubarb Pie
1 egg slightly beaten. 2 tablespoons flour.
Few grains salt.
Few grains nutmeg.
PROCESS: If rhubarb is young and tender it need not be peeled. Cut the stalks in half-inch pieces before measuring. Mix sugar, flour, egg, salt and nutmeg. Add to rhubarb, toss together until ingredients are well mixed. Turn into a pie pan lined with paste, heap rhubarb well in center, cover with a top crust and bake thirtyfive minutes in a hot oven. (When rhubarb is older it may be scalded before using.)