Page 4 Advertisements Column 5

Taranaki Daily News, Volume LIII, Issue 157, 12 October 1910, Page 4

RHUBARB PIE. Rhubarb is now in season and the following recipe will be found very useful: —.Make a good rich pie paste and do not roll out very thin. To three cupfuls of finely-cut rhubarb, add one and a-half cupfuls of sugar, lots of butter, and sift a little flour on the top. Wet top of crust with milk, press edge of pie down well; then take a strip "of cotton two inches wide and long enough to go round the edge of pie and'tie it. WeHdie catton in cold water, not wringing it out before putting it on; this will prevent any juice running out. Tn preparing the rhubarb do not peel it, simply cut in small squares and wash well. ' This gives it that rich red color which cannot be secured if it is peeled. Rhubarb at this time of the year is particularly healthful and should be eaten freely. Tea is drunk with almost every meal nowadays, and those who know anvthin? about tea will readily recommend the New Crescent blend, at 2s per lb. It is a perfect blend of the stronger robust teas of Darjeeling and the, fine delicate teas of Ceylon. It is rich and strong. with a fetching fragrance, and a palatepleasing flavor. It is one of the best —indeed, the very best—2s tea on the market. Procurable from most storekeepers in the district.—Advt.