Rhubarb custard pie and Danish pastry guide
Lorain readers submit diary of recipes and cooking tips from Rhubarb custard pie to Danish pastry dough. The notes include a 19 inch pie crust recipe with rhubarb, eggs, sugar and nutmeg, and a detailed Danish dough method with yeast, butter layers, rolling and chilling steps for multiple shapes. Additional kitchen tips cover fried fritters, apples and cream of vegetable soup basics.
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