Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1885-06-02
THI HoMRMAKERs' COLUMN.



Doe or more roots Il rhabarb lor pie
plant. a. II II some times called shoald
be found In every garden. i, is not only
ready Coz an emergency In which !, has
the advantage Of fruits and berries that
have but q brief season for With little
care 10 no, allo sing my stalks 10 gro~
old. !, sill be I. rich In Angus, or Sep
TENDER ss in June.
To prepare rhubsrb Cor cooking wash
carefully and rvmove al the brown ssin.
which may adhere TO the stalk d. MOI
peel IL unless the skin Is very tough. a.
!, rt,ins IT, shape better II the skin ).
no, removed. but sometimes fof con-
venience in cutting Il "a better 10 peel
the "a, ,iie q tie stalk. ca, across the
stalk. in pieces from half an inch IN
leng'h and rmove any s,riogs tina, may
peel of in eating
Pour boiling water over the cut rhu-
barb and let Il stand half an hour. or
until wanted. then drain. There ). a
double reason for this. the hot water en-
tracts some Of the acid in thi, way, saw
ing sugar. and warns or partly cooks Il
80 les time Is required in the further
processes. The flavor Of rhuburi IL no,
80 pronounced but that Il readily takes
the favor Of any other ffui, combined
With IL. Hence /, Is used As base for
many nsrmalsdes. oranges foe example.
making more mumalsde At the same
cos, than II the oranges alone ~ere used.
An English author says. IL, make. q
good msrmalsde With slmonds and lemon
Juice. and is wholesome boiled In milk"
Some use !, in composition with lemon'
OF favored with ginger. But for ordl'
nary use the plain rhubafb sauce Il nightly
made !. good enough
Prepare the plant A. already described.
and to make rich sauce allow small
eupful Of sugar for a pm, of the cut rhu-
barb. Cook slowly and without, stirring.
a. that ~ill break the pieces and make
the sauce mu.hy instead Of the ~hole yet
sot sections ia q clear. pinkish syrup.
Canned rhabarb Is q. god as any 9TH
er frui, and Is specially agreeable early
Ia the spFing before the ne~ stalk. grow
some people have canned Il by cutting
10 pieces a. co. Use and putting IN Jas
pouring cold water over and scaling up
without cooking. In thi. procrss, II u
recommended 10 ls, the filed jar stand
some hours before put,ing on the top
But By s,e- ing aud canning /. other
fruit good result u obtained. Steam
ing i preferable 20 siewins as then the
rhubArb retains ia shape better.
RhabArb pes arr q standard article Of
spring diet. and perhaps need no descuP.
ton. TIE chisf trouble in mskins them
!. they are 80 juicy iha, It !, Almo', i'm
possible 20 make The crus, - Il will No,
XIV, way Prepare the rhubsrh a. fo'
ssucc. With boiling ~aier, then u cooks
quicker. and there 1, ! - juice 10 run out
A little a,ur or corn starch sPr'nkled
over the Top snd around the edge Of the
PIE serve. TO ihieksn the JUICE. and re,A n
n Another trouble i that the under
crust do. NOT Alwsys bake veil. TINS
may BE- oby.,sd by aslns one Of the nes
perforated TN plates. N'.. ParloA give.
,hs rule Coz a rhubarb PIE, ~hich may
b. nes % some:
Mix capfal ~ sugar AMI . tsasppouful
of 4 ,ar and Aftsrwsri sdi s"ll u.sisu
cgg and hespiog cupful 20 chopped fhu'
harm. Tss- = portion ~ The paste aud
roll thin. iine dep pie ate aud turn 10
"a. fhupArh mix'urv. aui cover With =
THO crust B,kv IN rather qaick oven
f,r forty miuate-, reducing thv n-si amer
IN frsi tn
The following i similar recipe from
another source RhsbAfb pls Of his
kind Is much hse lemon PIE and P-fhsP.
.ome would flavor with lemon, bu, ..
yet ~ have no, tired the experiment;
Elul1fi Tart one plot stesei rhu.
"a OF pie plant. four Ounces sugar. one
bali plot cream, two ouuc.s pounded
cracker. Tires cgg-. run The slowed rhu-
hAfb through sieve. beat The other To-
grcsiirnts w-li bake With . bottom crust
ouly, bali an hour.