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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. Probable cost, 1d. each.