The Salt Lake herald. [volume] (Salt Lake City [Utah]) 1870-1909, 1895-05-20
dishes Made of Rhubarp.


There are many delicious ways Of
cooking rhubarb, commonly known as
pie-plant. In the early spring it Is
quite expensive, but in May it may be
purchased very cheaply either by the
pound or dozen stalks. By the middle
OF June it begins to grow woody and
tasteless.
For making rhubarb jelly. the mid
die of May is a good time, the rhu-
barb being at its best then, and will
jelly easily. If made with care it will
be of clear amber color, and is de-
licious for eating with meats during
the summer months.
Rhubarb Jelly: Wash the stalks
and cut them into small pieces without
peeling them. Cover with cold water
and let them simmer or boil slowly
until the pieces are soft. Then place
the whole in a coarse jelly-bag and
let the juice drip through. Do not at
tempt to squeeze it, but use whatever
remains for rhubarb jam. Measure
the juice and to every pint allow one
pound of white granulated sugar. Put
the juice on the fire, placing an as
bestos mat under the kettle to prevent
burning, when it begins to boil; let it
boil for about fifteen or twenty min
utes. While it is boiling have your
sugar in a bowl in the oven, where it
will gradually heat, and stir it up fire.
quently from the bottom. When the
time of boiling is up, throw the sugar
into the boiling juice. and stir con-
stantly until it just comes to boil
again.
The addition of the sugar will make
the boiling juice hiss and will cool 1t
a little, but the sugar will melt in
stantly.
! Have ready a pitcher that has been
heated, with a piece of cheesecloth wet
in hot water over the top. Dip out
the jelly with a jelly dipper and pour
it through the strainer into the
pitcher.
Have the jelly glasses standing in
pan of hot water. Take them out,
drain, and fill with the jelly from the
pitcher, which will be found most con-
venient for pouring it out.
Fill the glasses and set them away
to cool The following day cover them
with white paper that has been
brushed with the white of an egg.
Rhubarb Jam: This is most excel
lent and healthy for children. Wash
and dry the rhubarb and cut into inch
pieces. Put over the fire withT. pound
of sugar and the rind of
lemon cut thin and minced, to every
pound and a quarter of the rhubarb;
simmer until the sugar is dissolved,
then remove to a quicker fire and boil
for one hour. Put in self-sealing jars
Unless an asbestos mat be used it will
require almost constant stirring to
keep from burning. These little mats
cost less than % cents and are made
Of asbestos, strongly trimmed with tin.
They may be placed on the hottest
fire, under saucepans containing any
thing likely to stick and burn, and
will effectually prevent its doing so.
Canned Rhubarb-Last spring I
canned rhubard in this way. Cut the
rhubarb in small pieces, as you would
for pie. Peel the skin off; pack it into
a glass jar as tightly as possible; fill
the jar with cold water, and seal.
During the past winter we enjoyed
rhubarb pie which was as nice as
though the rhubarb were fresh. Do
not cook rhubarb. I put up a dozen
jars and have not lost one.
MRS. ]. A. JUDD.
Rhubard Pudding-Butter a deep
dish and spread thickly with bread
crumbs: over this put layer of rhu-
bard, sliced, but not peeled; sprinkle
thickly with moist sugar and repeat
the layers until the dish is full, letting
the top layer be of crumbs and being
careful that the sides Of the dish are
lined with the same. Bake for an
hour until we'll done.
Rhubarb Pie-Line a plate with
paste Beat one egg well; add one cup
full Of sugar and one large cupful of
chopped rhubarb. Fill the plate; dust
a little flower over it and cover; bake.
Baked Rhubarb-Peel and cut into
two-inch lengths three punches Of
rhubarb; dredge with flour and put in
baking dish with one large cupful su-
gar sprinkled over. Bake in moderate
oven three-quarters Of an hour. Very
nice served not 20 va0ota HE ~ o0ld
as a sauce, THE HOUSEHOLD.