New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1891-04-26
HOME AND SOCIETY.
THINGS PEOPLE WANT TO KNOW.

THINGS PEOPLE WANT TO KNOW.
=. .,,s season rhubarb comes into market and IS
-. welcomed not so much because OF its fine flavor
noca-e il is the first green thing that appears and
- seIf in apology FOR the dearth Of fresh fruit.
or,y nrcnorcd this commonplace herb is thoroughly
,,,s The great mistake generally made is to peel
:. II should never be peeled, the finest flavor OF
~. stalk is in the red peel The peel melts away in
~ rrocess Of cooking and leaves vestige OF itself
cont the delicious flavor and fine color which it i'm
- N the sauce or pie. Simply wash the stalks,
,oinr them AT the root and cutting of the leaves
r,t each stalk in pieces about inch long. To
ornd OF rhubarb add pound OF sugar. Put the
hrtarb and sugar in covered earthen plpkn. Set IL
On the back Of the stove and when the melts IL
ill draw the juices of the stalks then pull the
rJpkin forward Do not add water, but depend upon
h iuce Of the ruharb 10 cook 1t in. When It is per-
ty tender turn IL ont in preserve dish and let it
cool rapidly. II VIII not take hour and half
from the time it is put the fire to the time 1t is
well cooked.
A rhubarb pie made Of fresh rhubarb that has not
heen peeled is entirely different in favor from one
made as this pie too often is, OF pasty mixture OF
stewed rhubarb -four and eggs. Make enough nice
pastry 10 line and cover tin pie plate. The pieplates
perforated at the bottom an improv on those
not perforated, because the heat reaches the under
crust directly. Line a pie-plate with paste
Fill the pie with enough rhubarb cut in quarterinch
slices. TO which sugar has been added in
the proportion Of hree-quarters Of pound
TO pound OF rhubarb. Mix the rhubarb
and sugar thoroughly together before putting them In
the pie. When the pie is filed leave inch vacant all
around the rim for the Juice to boil into. Mosten the
edge OF the under crust with the white of egg, and
put the cover at There should be several in
cous in the centre of the OF about half inCn
each in length 10 allow for the escape Of the steam
Press the lightly around the edge. Egg the
ernst Wi he Whit of hr1Sh
is very convenient for this purpose and costs but
trihe Put the pie in very hot oven for ten minutes
then reduce the heat by turning off the hampers and
bake 1t from forty to fifty minutes longer When It is
done sprinkle it with powdered sugar and set back
the 10 stand for two or three minutes till the
sugar melts 10 glaze.
"sucre Ia Cremeo is one of those delicious confec-
that originated among the inhabitants of French
Canada 1t IS one of many dishes that the result Of
the culinary skill of the pioneer French housewives
who adapted to their the various materials which
they found in the country of their adoption. "Sucre
n creme is made Of maple sugar and sweet
boiled together till the mixture is about the consistency
Of caramel candy. Break pound Of maple sugar in
bits and add pint Of Stir the sugar and
together till the sugar mets and let the mixture boil for
one hour rapidly. Then test 1t by dropping little into
glass of icecod water If it is of waxy consistency
and moderately firm it is done if IS soft and sticky
requires be cooked longer. The time Of cooking de
is boiled and the amount Of moisture in the maple
sugar. Some maple sugar Will require to boil hour
and half or longer.
the mixture is done pour it out into wellbut-
tered tin pans Unless the pans are and bright,
spread them with paper which has been well butteed
or with cOnfectiOners' waXed paper II should be
somewhat thicker than caramel and when it cooled
should be cut into squares like caamels. 1t is soft
that when packed in box each candy must be done up
In waxed papers like French CONNECTIONS. Canadian
buenuts chopped moderately fine and stirred into the
ssucre la creme" Just before taking it off the fire
said to be good addition. English walnus hickory
nuts may be used in place Of butternuts the latter
cannot be obtained.
Good housekeepers need to be reminded that in all
the range of cookery there is no delicious and
simple dessert than properly made minute pudding
II requires than minute to compound it, but it
Is easily ruined by a moments delay neglect
To make it set quart Of perfectly fresh, rich milk
over the fire to boil. When it is boiling stir in five
large tablespoonful of -four which has been beaten to
smooth light batter with cup of cold milk reserved
from the quart put to boil. Add even tea
spoonful Of salt to this batter, and stir the mixture
slowly into the boiling milk 1t is better to have
the batter in while stir the pudding This is
the critical point when it is easy to scorch the pudding
or let it become umpy by careless mixture Of the in
gradients. The saucepan which ii is in be set in
boiling water as soon as the flour is added but up TO
this time it is better not to use double boiler, as
RAPID cooking and the direct heat Of the stove are Ne
Quired Let the pudding cook five minutes more after
this stirring il often. At the end Of this time add
three well beaten eggs and let it cook three minutes
more stirring it well all the time, and it is done
Serve it as possible
There are several delicious sauces to use with this
pudding. One a cold made of cup of mashed
strawberries mixed into half cup Of butter and cup
Of powdered sugar beaten to cream. Let this sauce
be lcecod when served. Another sauce is made of a
cup o. rich cream and half pound Of maple sugar
melted together 10 syrup and boiled ten minutes.
Tie od-fashloned sauce always served with this
dessert however, liquid wine sauce. To make
this boil ten tablespoonful Of water for ten minutes
with half a cup Of sugar melted into It TO make a
syrup Stir in four tablesp oonfuls Of fresh butter
then add winegass of sherry Madeira and serve 1t
at once
The Egyptians often gave any relative whom they
oled the title of mOthern-law and the Chinese have
the following proverb The spring sky often looks like
the face OF motherin-law.7 There is much con
toversy over the justice of this widely spread opinion
and the unprejudced maintain that the notherin-law
is better than her reputation.
But there are a number Of savage peoples among
whom the little family between the moter-in-
law and the daughter-inaw impossible since Gus
tom forbids intercourse between them. Tins prohbi
ton-which Is certainly calculated TO preserve the
peace Of familes-sometmes includes both parentsln