Rhubarb Pie
1½ cups rhubarb 7½ cup sugar 1 egg 2 tablespoons flour Skin and cut stalks of rhubarb in half-inch pieces before measuring. Mix sugar, flour, and egg; add to rhubarb and bake between crusts. Many prefer to scald rhubarb before using; if so prepared, losing some of its acidity, less sugar is required. 114 cups steamed and strained squash 1/4 cup sugar 1½ teaspoon salt Squash Pie I 14 teaspoon cinnamon, ginger, nutmeg, or 1½ teaspoon lemon extract 1 egg ½ cup milk Mix sugar, salt, and spice or extract, add squash, egg slightly beaten, and milk gradually. Bake in one crust, following directions for Custard Pie. If a richer pie is desired, use one cup squash, one-half cup each of milk and cream, and an additional egg yolk. 1 cup squash, steamed and strained 1 cup heavy cream