Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1899-06-08
Different Ways Of Serving Rhubarb.

Coming as it does when fresh green
edibles are scarce and yet very essen
till to health, the garden rhubarb de-
serves more patronage than is usually
accorded it. 1t would receive it, too, If
housewives realized that its biting
acidity can be easily modified to an
agreeable tartness. and that the com
mon method of serving it in a two
crust pie is the least wholesome way in
which it can be cooked
Baking imparts a richer color and
flavor to rhubarb than stewing: but
whichever way it is cooked it should
first be covered with boiling water and
allowed to remain on the back of the
stove ten minutes. then drained and
cooked in fresh water
TO bake make a little rich syrup Of
boiling water and sugar; pour over the
| fruit, cover and set in hot oven; as
| soon as tender remove the cover and
finish baking.
| Rhubarb should also be stewed in
| little syrup. Some persons are fond Of
rhubarb cooked in maple syrup.
Baked rhubarb served very cold is
most appetizing meat or other sauce
| IF baked or stewed rhubarb Is to be
used rs a filling for pies, tarts, turn
overs, pudding or dumplings it should
| be slightly thickencd. Gas soon as suffi-
GENTLY cooked and before removing
from the fire. with little corn starch
| dissolved in cold water.
Rhubarb juice makes an excellent
meat jelly. Like fruit it should be
gathered at just the right time. that ~.
before the stalks are old (over-ripel.
Make same as fruit jelly by baking or
| stewing until the juice can be easily
drained out: then boil the latter 20
minutes, (uncovcred) before adding tn"
hot sugar, and only a minute after
wards.
Rhubarb pie Is both attractive and
| wholesome made by either Of the fol-
lowing methods Prepare the pie-plant
as above directed and while hot add a
Few bits Of butter ana a little CHINA J
mon or mace. Sift a tablespoonful 81
powdered sugar over the top before it
II baked. line d deep tin with paste
and bake MI with the prepared rhu-
barb; put straps Of paste across the
top and set In the oven long enough ID
bake the latter. or else substitute q
thick mcringuc for the paste straps.
Ihuhurh pie must ~ served very cold.
Ehubarb tarts with meringue heap-d
On top are As toothspme as pretty. II
TIE paste of turnoycrs ~ brushed oye-
On the inside with white Nc egg. then
| filled with the prepared pcplant, and
II once baked III hot oven. IT win hot
absorb the syrup ana be indlEcstihlc-
Sprinkle sugar over before baking.
For rhubarb pudding fiji deep dish
rnt "a atU lh
thinly rolled tca-hiscuit dough and
bake. Serve hot with hard sauce
For rhuharb dumpiinEs. cut tca-his
cult dough in large circles. fin with
trieplant peeled ana cut III small pieces.
add sugar. two or three drops of water
and q pint Of cinnamon ana form in
balls. make a boiled sauce Nc onc heap
ing cupfuI of sugar. one cupful of
water. one tablespoonful u butter and
4 pinch W cinnamon. thickened with
two tablosponnfuls NJ cornstarch
Place the dumplings in a pudding dish
with plenty M space between. pour the
sauce over. COVER and bake. Serve hot
with the sauce dipped over.
For tlpiuca rhuharh pudding. wash
the tapi1ca thoroughly and soak over
night in water enough t. cover it, Peel
rhubarb ana cut It'll small pieces; add
half as much nj the latter as you have
tapioca. ana plenty Of sugar; stir well
together. sprinkle q few bits VI butter
over tha ton ana bake. Spread z
mcriuCur over the top; place in SLOW
3 oven far I'd tn SGT. but do not yellow.
Serve cold.
Substitute steamed rice FOR the tapi-
ora ana YOU have a delicious pudding
either hot or cold.