sticks of
large rhubarb, 1/4 lb. of moist sugar.

_Mode_.--Make a puff-crust by recipe No. 1206; line the edges of a deep
pie-dish with it, and wash, wipe, and cut the rhubarb into pieces about
1 inch long. Should it be old and tough, string it, that is to say, pare
off the outside skin. Pile the fruit high in the dish, as it shrinks
very much in the cooking; put in the sugar, cover with crust, ornament
the edges, and bake the tart in a well-heated oven from 1/2 to 3/4 hour.
If wanted very nice, brush it over with the white of an egg beaten to a
stiff froth, then sprinkle on it some sifted sugar, and put it in the
oven just to set the glaze: this should be done when the tart is nearly
baked. A small quantity of lemon-juice, and a little of the peel minced,
are by many persons considered an improvement to the flavour of rhubarb
tart.

_Time_.--1/2 to 3/4 hour. _Average cost_, 9d.

_Sufficient_ for 4 or 5 persons.

_Seasonable_ in spring.

[Illustration: RHUBARB.]

RHUBARB.--This is one of the most useful of all garden
productions that are put into pies and puddings. It was
comparatively little known till within the last twenty or thirty
years, but it is now cultivated in almost every British garden.
The part used is the footstalks of the leaves, which, peeled and
cut into small pieces, are put into tarts, either mixed with
apples or alone. When quite young, they are much better not
peeled. Rhubarb comes in season when apples are going out. The
common rhubarb is a native of Asia; the scarlet variety has the
finest flavour. Turkey rhubarb, the well-known medicinal drug,
is the root of a very elegant plant (_Rheum palmatum_), coming
to greatest perfection in Tartary. For culinary purposes, all
kinds of rhubarb are the better for being blanched.

RAISED PIE OF POULTRY OR GAME.

1340. INGREDIENTS.--To every lb. of flour allow 1/2 lb. of butter, 1/2
pint of water, the yolks of 2 eggs, 1/2 teaspoonful of salt (these are
for the crust); 1 large fowl or pheasant, a few slices of veal cutlet, a
few slices of dressed ham, forcemeat, seasoning of nutmeg, allspice,
pepper and salt, gravy.

[Illustration: RAISED PIE.]

_Mode_.--Make a stiff short crust with the above proportion of butter,
flour, water, and eggs, and work it up very smoothly; butter a
raised-pie mould, as shown in No. 1190, and line it with the paste.
Previously to making the crust, bone the fowl, or wha