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1. Never Fail Pie Crust

1 lb, lard or shortening 1 t. salt”

SC. ticr 1 egg
3 t. brown sugar : 1 T. vinegar and water to
i t. baking powder make 3/4 C. liquid.

Sift flour, sugar, baking powder and salt into a large
bowl. Add shortening and blend well until size of
large peas. Combine egg, vinegar and water mixture
and pour over dry ingredients. Mix well. Divide into
6 balls and wrap individually. Store in fridge up to
two weeks. May be frozen in foil. Keeps up to six
weeks, |

2. Rhubarb Pie

Use favorite crust recipe to cover maatan of pie plate.
Bake till golden brown.

Filling:
2 C. cooked rhubarb 2 T. butter
1 C. sugar *% t. salt
et. ‘ftotr 2 eggs separated

Boil rhubarb, sugar, flour, butter and salt until
thick. Beat egg whites with 2 T. sugar to make a
meringue. Fill baked pie shell with rhubarb omix-
ture and pile meringue on top. Brown at 325 °F.