Rhubarb Pie
Carefully skin the stalks, cut in pieces half an inch long. Scald in a little rich syrup, but not long enough to become soft. Set aside, and when nearly cool, pour into a pie plate, lined with paste. Put a little grated lemon rind and a piece of butter the size of a walnut, in each pie. Dredge with flour, put on a top crust and bake.--Mrs. T.