Here’s a newspaper clipping (published in Wisconsin?) with the date unknown. It looks like a household forum where readers would send in recipes and notes to be published and shared with each other. This one is for a rhubarb cream pie. Recipe is typed below along with a scanned copy.

Idea Exchange
HOUSEHOLD FORUM
CONDUCTED BY BETTY SERVICE

Rhubarb Cream Pie

DEAR FORUM: Here is a rhubarb cream pie which uses a baked crust:

1 baked pie shell
2 1/2 tablespoons cornstarch
1 1/4 cups sugar
1/4 teaspoon salt
3 egg yolks
1/2 cup heavy cream
2 teaspoons lemon juice
1 teaspoon grated lemon peel
2 tablespoons melted butter
finely cut-up rhubarb (about 2 to 3 cups)
3 egg whites
4 tablespoons sugar

Brush inside of baked crust generously with melted butter; chill. Sift together cornstarch, 1 1/4 cups sugar and salt several times to blend well; set aside. Beat egg yolks until light and lemon colored, then beat in cream until well-blended. Add lemon peel and lemon juice; blend. Add 2 tablespoons butter; beat in. Add the sifted dry ingredients until gradually beaten creamy smooth. Cook over boiling water until thick in top of double boiler; when it starts to thicken, add rhubarb and cook until rhubarb is soft and cooking mixture is thickened, stirring now and then to keep it smooth. When cooked to pourable thick state, remove from heat and cool for 5 to 10 minutes, stirring now and then.

In the meantime, beat egg whites stiff but not dry; beat in 1 tablespoon of sugar at a time until 4 tablespoons have been added; beat until all sugar graininess has disappeared. Put rhubarb mixture into crust. Top with meringue, sealing edges. Bake in preheated 375 degree oven until meringue is golden brown.

Siren, Wis.
A SIREN READER