This recipe card looks a lot like some of my own notes, in that it’s sparse. I know what I’m going to do with the biscuit dough once I make it up, so I just jotted down the ingredients. In this case, the chef knew what she would be doing with these ingredients and only noted them and not any baking information. This is what my mother calls cook’s knowledge, and it is accumulated over years of cooking, baking and reading recipes.

Rhubarb Pie (Lg)

2 lbs rhubarb

1 1/2 c sugar

2 heaping tbs cornstarch

salt