The sun. [volume] (New York [N.Y.]) 1833-1916, 1896-04-12
HE4LTHFUL, TASTEFUL RHUB4RB.
some AppetIEing Dishes That VIII Re
Eonnh Timely In tho Snring.


Rhubarb should be added to the daily bill of
fare during the early spring. 1t is a healthful
fruit and very much valued for it's medicinal
qualities. Tho skin Is sald to contain the nutrl-
tious properties and the flavor. so the stalks
should be pulled and used when young and ten
der. before the outer skin becomes tough and
stringy and it is necessary to peel them. Rhu-
barb Is an excellent tonic, and delicious and ap-
petlzing dishes may be made with it. Always
use granite. earthen, or porcelain vessels for
cooking rhubarb. as the acid OF the fruit will be
affected by tin or iron ware. The leaves should
be cut from the stalks as soon as they are
pulled, and it should be kept in a cool place.
Rhubarb may be canned and kept In readl-
ness for shortcakes and many kinds of desserts
during another winter. Rhubarb jelly made
for winter use should not be put up until late in
the season, when the rhubarb Is older. To make
this Jelly, wash the stalks ard cut into small
pfeces. Put them into O preserving kettle with
water enough to cover them partly. and boil un-
Til they are q soft mass. Strain through a Jelly
tie. When the Juice has boiled ten minutes add
one pound of hot sugar for each pint OF juice
And iioa, az is lrice S Of Hn S, Lemon mi to three 'en pints &c OF u1 shs
It will Jelly. and then turn into tunblers. When
the Jelly becomes cold cover the glasses with
Spiced rhubarb Is excellent to serve with
meats. Slice the rhubarb into inch pieces and
kettle. add haifa pound of sugar for one pound OF
rhubarb, place 1t over the back Of the fire where
It will be heated and the sugar be dissolved.
and add q few whole cloves and some stick
cinnamon. Cook slowly until 1t is almost as
thick as jam. Turn into glasses and, when 1t Is
cold, cover.
Perhaps the most wholesome way to make
rhubarb sauce Is thus: Cut the rhuoarb IN
pieces about an inch in length. Wash them and
put the fruit into a porcelain or earthen pud-
ding dish. To one quart OF cut fruit use one
cup of granulated sugar. q small half cup of
water, and a little grated orange or lemon peel
to suit the taste. Cover the dish with a plate
and bake in a slow oven from two and a half to
three hours. The fruit should remain whole
and the sauce be a fine color;
Another way OF cooking rhubarb Is to make a
rich syrup OF granulated sugar and a little
water. Cook in 1t o few straws cut from the
two.inch lengths and drop enough OF the pieces
into the syrup at one time to make q single layer.
Cook them until they are clear and tender. then
peat until all tho rhubarb is cooked. Pour the
syrup that remains over the cooked fruit and
Rhubarb slump Is much nicer than the name
would indicate. To make 1t, stft into q bowl
one pint OF flour. a tablespoonful OF salt. and one
one tablespoonful OF butter and the yolk OF ono
egg. Then add milk enough, 10 make a batter
enough to I'll two-tnirds OF a pudding dish.
Scatter over this half a cup OF seedless raisins
and the same amount q grsnulated sugar,
opening to allow the steam to ESCAPE. aud place
In a moderate oven. Cover the dish for the first
finish baking. Serve hot in the dish used for
baking. accompanied with u hard sauce.
A favorite dish in New England is called rhu-
barb fool. Wash and slice the rhubarb thin,
and put Il into n porcelain Kettle with only
water enough to, keep the, fruit from burning.
return 10 the fire. To one pint. OF fruit put one
aud one-half cups of sugar and one teaspoonful