Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1899-05-30
RAusAas POSSIBILITIES
RHuBARB AxD RAIsIN SAUCE.

RnusARs posslslLIriea
RHuBARB AND RAIsIN SAUCE.
Trim or the end Of the stalks and cut
OF the leaves. II the stalks are very
young and tender, cut without peeling
II thick and tribe old pull OF the skin
In long strips. Measure, and to each
quart allow one cupful Of sugar and one
cupfrl Of seeded raisins. Put the raisins
In . large saucepan with the sugar and
\ few tablespoonfuls Of hot water. After
the sugar Il melted simmer for I'VE
then add the rhubarb and cook
gently until tender, turning through
once or twice with \ spoon, but taking
care not to mach Ii. The time OF cook
Ing will depend upon the rhubarb; when
young It will probably be done In ten
minutes; serve cold.
For the childreu's lunch prepare .
number Of slices Of bread and butter,
put two or three slices on q platter, pour
over sufficient sauce TO soak the bread !;
add another layer OF bread, pour over
more sauce and ser1wsy until cold.
RHUBARB SLUMP.
Prepare and cut fine sufficient rhubarb
to measure one quart. Put Il In large
saucepan with one scant pint OF sugar,
and simmer gently until tender. Rub
together one and one-half cupfuls OF
-four, one tablespoonful OF butter, one
OF sugar, onequarter OF q
Of salt, and one teaspOonful
OF baking powder. Mix to soft dough
with milk, turn out on a Toured board
and roll out In thick sheet which will
just fit the top Of the saucepan. Lsy II
over the rhubarb, cover close
", and keep where the rbubarb will just
simmer for half an hour. Lift the cook
ed crust 70 Q deep dish and pour the
rhubsrb over. Serve hot or cold; The
lstter, serve cream with IL.
RHUBARB PIE.
Line deep dishes with = good paste.
Fill each dish with rhnbard cut rather
fine. heaping 1t 10 the centre; sprinkle
over each i've hesping tsbiespoonfuis OF
sugar; II the rhubsrb Is very young add
n teaspooniul Of Hoar. Cover with a
top crust, wetting the paste that the two
rrusts may adhere together. Bake In u
moderately quick oven for from thirty.
hve to forty minutes.
RHUBARB FOOL.
Prepare a sauce with one quart Of
rhubsrb ana one pint OF sugar. Rub
through sieve, return 10 the fire and
stir for ten minutes, then set away until
cold. Mix carefully with 1t one pint Of
thick cream and serve at once.
RHUBARB AND FIGS.
Prepare sufficient rbubarb TO measure
three puts. Pick over, wash and drain
three-QuHrters Of pound OF aRs; cut
each fig In half, then steam for ten min
utes. Put the rhubarb and one pint OF
sugar over the fire; when the sugar Ia
dissolved add the hgs and stew gently
until the rhubsrb IL tender. Serve cold.
RpuRARB CHARLOTTE.
Tricky butter an earthen pudding
dish, and line the bottom and sides with
buttered bread cut In one inch slices.
FIJI with alternate layers Of rhubarb
and bread and butter, sprinkling the
rhubsrb very thickly with sugar. Let
the last layer be bread; cover closely
aud bake In q moderate oven for three
hours. Let stand for half an hour be-
fore serving, then carefully loosen the
edges and turn out on q dish. Serve
with hard sauce.
RHuBARB JELLY WITH WHIPPED CREAM.
To one quart Of prepared rhubaro al
low one pint OF sugar and one scsnt box
Of gelstine. Soak the gelstine In one
cupful Of cold water, and stew the rhu-
barb gently until very tender. Add the
softened gelatine, stir until dissolved
and rub through sieve. Pour into =
wetted border mold and set away 10
stifYen. In serving turn out on y platter
and fill the centre with whipped cream.
RHUBARB RoLY Folly.
Make q biscui, dough with one pint OF
fiour, one-hslf OF = teaspoonful OF salt,
one teaspoonful OF baking powder, one
teaspoonful Of sugar, two tablespoonful
81 butter, and sufficient cold milk TO mix
Turn out on Toured board, roll out
half an inch thick, spread with thick
layer of finely cut rhubsrb, and sprinkle
thickly with sugar. Roll up In = long,
tight roll, pinching the ends well to-
gether. Lay on CREASED plate, steam
for three-Qusrters OF an hour, then place
In hot oven just long enough TO color
Serve with hard sauce.
RHUBARB BLANC NANCE.
Pare aud stew the rhubarb as for
sauce, then rub through q fine sieve
Measure and return 20 the fire. Fol-
each cupful allow one hesping table
spoonful OF cornstarch dissolved Ia just
enough cold water TO blend TO paste
Add this TO the boiling rhubarb, stir
until thickened, then cook slowly until
clear. Color faint red with vegetable
coloring, and turn into wetted molds
Serve with cream or custard sauce.
RHUBARB AND RASPBERRY JAM.
To each pound OF prepared rhubart
allow one pound Of fruit and one pound
and three-quarters Of sugar. Boil SLOW
ly and steadily together until little
poured on q cold plate will thicker
round the edges. Fill the jars, seal and
keep In cool place. Strawberries may
be used In the same way.
RHUBARB sHERBET.
Wash the stalks OF rhubsrb and cut
into inch pieces without skiuning
Measure, and to one quart add an eQual
amount of water and simmer gently until
very tender. Add the grated rind Of ont
lemon and three tablespoonfuls OF sugar
stir until the latter Ii dissolved, then Sci
aside. When cool strain and chill DO
fore serving.
RHUBARB VINEGAR.
Wash and cut the rhubsrb into inch
pieces without peeling. Pound with 4
wooden potato beetle; measure and pu,
in large stone jar. TO each quart al
low one pint Of water. Cover with
cheesecloth and let stand In u warn