Rhubarb Custard Pie
| 1 cupful cut rhubarb | 2 eggs |
| 1 cupful sugar | 1/2 teaspoonful ginger extract |
| 1 tablespoonful flour | 1 cupful milk |
| 1 tablespoonful melted Crisco | Crisco pastry |
Cut rhubarb in small pieces and mix with sugar and flour. Beat egg yolks, add milk, ginger extract, and melted Crisco. Line pie plate with pastry, and fill with rhubarb mixture. Pour custard over and bake in moderate oven until firm. Cover with meringue made with stiffly beaten whites of eggs to which two tablespoonfuls powdered sugar have been added.
Sufficient for one small pie.