RHUBARB PIE, No. 3 Recipe ingredients

To prepare this RHUBARB PIE, No. 3 Recipe, first take a little more than one-half of the pastry, crust, made by either of the two recipes given. If the first be selected, turn it over on the board dredged with flour, knead slightly to get into a compact mass, then roll into a round to fit the plate; lift the paste to the plate (agate preferred) and trim so as to leave one-fourth an inch of paste beyond the plate. Peel the rhubarb and cut it in slices; cover with boiling water, set over the fire and bring quickly to the boiling point. As soon as the rhubarb changes color and before it loses its shape, drain and press out all of the liquid. Over the rhubarb sprinkle a cup of sugar, sifted with three tablespoonfuls of flour and one-fourth a teaspoonful of salt. Add a tablespoonful of lemon juice or a grating of orange rind; mix and turn into a plate lined with pastry; finish with bands of pastry. Bake about half an hour.