Meringue Pie
5 to 8 stalks rhubarb
2 egg-whites
Flour
1 tablespoon sugar for
1 cup sugar meringue
¼ cup water
Line a pie-pan with plain paste. Cut into pieces sufficient rhubarb to fill the pan, and sprinkle with flour until each piece is quite white. Place the rhubarb in the pie-pan, adding one cup of sugar and a very little water. Bake slowly, and when done spread over the top the stiffly beaten whites of the eggs into which has been folded one tablespoon of sugar. Return to oven and brown lightly.