St. Paul daily globe. [volume] (Saint Paul, Minn.) 1884-1896, 1896-04-20
!: THE HOUSEH0LD
) Observation-Disclosures
HEALrHFUL, TASTEFUL RRuDARB.
Some AppetizinE Dishes That VIII
he Found Timely In the Spring.

fare during the early spring. It is healtnfui
fruit and very much valued for It's medicinal
susfitiss. Fhs skin is said to contain the nutri-
tisus nPeperties and the flavor, 80 the stalks
should bs pulled and used whom young and
tender before the outer skin becomes tough
ard RtFiagy and 1t is necessary to peel them.
Rhuba7b is an exesiisat tonic and delicious
ana appstiziAg dishes may be made OF It, Al
ways use granite, eaFtheh or porcelain vessels
for seeking fhubaFb, as the acid of the fruit
will be affected By tin or iren ware. The
leaves should be cut frem the stalks as soon
as they ars pulled, and II should be kept In
cool place,
Rhubarb may be caned and kept in readi-
ness for shortcakeH and many kinds of deserts
during another winter. Rhubarb jelly made
for winter use should not be put up until late
In tho season, when the rhubarb is older. To
make this Jelly wash the stalks and cut into
small pieces. Put them into preserving ket-
tie with water enough to cover them partly
and boil until they are soft mass. Strain
through jelly bag, measure, and return to
the preserving kettle. When the juice has
boiled ten minutes add one pound OF hot sugar
for each pint of juice and the juice of one
lemon to three pints of the liquid jelly. Boil
fifteen minutes longer, until it will jelly,
and then turn into tumbers. When the jelly
becomes cold cover the glasses with papers,
and keep them in dark place.
Spiced rhubarb is excellent to serve with
meats. Slice the rhubarb into inch pieces and
weigh it. Put the fruit into a porcelain-lined
kettle add half pound of sugar for one
pound of rhubarb, place it over the back of the
fire, where it will be heated and the sugar be
dissolved and add few whole cloves and some
stick cinnamon. Cook slowly until it is al
most as thick as jam. Turn into glasses and,
when it is cold, cover.
Perhaps the most wholesome way to make
rhubarb sauce is this: Cut the rhubarb in
pieces about an inch in length. Wash them
and put the fruit into a porcelain earthen
pudding dish To quart of cut fruit use
one cup of granulated sugar, small half-cup
of water and little grated orange or lemon
peel to suit the taste. Cover the dish with
plate and bake in a slow oven from two and
half to three hours. The fruit should remain
whole and the sauce be a finer color.
Another way of cooking rhubarb is to make
a rich syrup of granulated sugar and little
water. Cook in it few straws cut from the
in two-inch lengths and drop enough of the
pieces into the syrup at one time to make a
single layer. Cook them until they are clear
and tender, then drain out and place them in
a glass dish. Repeat until all the rhubarb is
cooked. Pour the syrup that remains over
the cooked fruit and serve cold
Rhubarb slump is much nicer than the
name would indicate. To make it, sift into
bowl one pint of -four, saltspoonful of salt,
ND Nd hale
powder. With the fingers rub into the dry in
gradients one tablespoonful Of butter and the
yolk Of one egg. Then add milk enough to
make a batter thick enough to just roll. Slice
rhubarb enough to fill two thirds of a pud-
ding dish. Scatter over this half cup of
seedless raisins and the same amount of gran
ulated sugar. Over this spread the rolled
dough, make an opening to allow the steam
to escape, and place in moderate oven. Cover
the dish for the first fifteen minutes, then re-
move the cover and finish baking. Serve hot
In the dish used for baking, accompanied with
a hard sauce
favorite dish in New England is called
rhubarb fool. Wash and slice the rhubarb
thin, and put it into a porcelain kettle with
only water enough to keep the fruit from
burning. Cover and stew slowly until the
rhubarb is tender then rub through colan-
Ger, measure, and return to the fire. To one
pint OF fru1t put one and one.half CUPS of
sugar ana one teaspoonful of butter When
the mixture becomes hot, pour it over the
well beaten yolks of three eggs and beat very
hard Meanwhile have the whites of the eggs
peaIeu SUN ana stir them into the mixture
iurn it into dish and serve very cold.
delicious pudding is rhubarb schollope.
fltter pudding dish and cover the bottom
win few fine bread crumbs and then with
layer OF rhubarb that has been cut into thin
pieces Scatter the rhubarb thickIy with
sugar and slight grating of orange nae1
Cover this with second layer of bread crumbs
ana over the crumbs put few bits of butter
Continue to fill the dish in this way to the ton.
Inc Top layer should be crumbs. Bake the
pudding in slow oven until the rhubarb is
thoroughly cooked all through and the ton
Drowned. 1t is to be served hot
announcer pudding may be made of rhubar RI
with stale pieces of bread. Cover the botton,
OF buttered pudding dish with thin slices of
buttered bread. Cover these with rhubarb cut
into small pieces. Sprinkle generously with
sugar ana scatter few raisins here and
there. Then put another layer of bread and
butter and repeat until the dish is filled.
cover and bake half an hour; remove the COW
er and bake fifteen minutes longer Serve the
pudding hot, with rich liquid sauce
An old-fashioned dessert is rhubarb short
cake, and it is greatly liked by many. Wash
the rhubarb and cut it in half-inch pieces
ut Ihen into granite saucepan, and to each
pound OF fruit allow half a pound of sugar and
gin OF water. Cover the pan and place it on
the back part of the range until the sugar is
melted, then place the pan where the rhubarb
VIII slRmer, but not boil until it is tender
Inc rhubarb cooked in this way should retain
It's shape. A little cornstarch or arrowroot
may be moistened and added to the stewed
rhubarb If the juice seems too thin. To make
the cake part, mix together one pint of flour
one and one-hah teaspoonfuls of baking DOW
DER, one tablespoonful Of sugar and one-fourth
5 OF teaspoonful of salt. With the fingers rub
z into the dry ingredients two heaping table,
spoonfuls OF butter and gradually stir in a
( scant cup Of milk. Dredge moulding board
with -four and roll the dough out to an inch
In thickness and the size of a breakfast plate
Place it on buttered tins and bake in hot
oven about fifteen minutes. When the cakes
are done split them with sharp knife around
the edge and break apart. Butter the lower
piece and spread thickly with the prenared
rhubarb. Place the upper part of the cake
on the top and cover with the remaining fruit
Like all shortcakes, it is much better if it can
be served Immediately.
Another OF our grandmother's recipes Is
rhubarb tapioca. Wash one large cupful of
pearl tapioca and soak it IN three pints of
water four hours. Butter pudding dish and
cover the bottom with thick layer of cut
rEuearb. Crate a little orange peel over II
and sprinkle thickly with sugar Turn over
this half of the soaked tapioca and dot with
tiny bits of butter. Put on another LAYER of
rhrbarb and finish with the tapioca. Bake
one hour in moderate oven. 1t Should be
eaten warm with sweetened cream
To make rhubarb jelly for dessert: Soak
one box of gelatine in large cup of cold wa
ter one hour. Take one dozen stalks of rhu-
p barb and cut II into small pjeces Worb ond