The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1901-05-01

payne as to deceive connoisseurs, and is
much safer beverage to indulge in II
fects The plant that is forced for the
early spring markets is more tender and
contains much less Oxalic acid
Prepared with rice. dates or raisins, this
kind makes very suita Bile dish to serve
to the children and will be beneficial to
them after, perhaps, a too protracted diet
of dry foods. It may also be eaten by
those who can not indulge in the plant
when it has it's acid qualities more fully
Rhubarb may be used as basis for
many dainty preparations. and its sus-
ceptibility to other havors will enable you
TO create pleasing varieties Orange or
lemon peel chopped almonds raiSlnS, ba-
nanas, STRAWBERRIES and lemon juice may
be used to give agreeable changes.
But when using lemon and other acid
fruit juices, remember tire conditlons
hurtful to those who should not indulge in
too acid foods
some eaters. an excessive amount of SUI
gar must be used This gives the sweet
suits can determine whether this is harm
full for the individual eater or not If ma
dulged taste it is safe to trust to her
guidance as to our bodily needs and crav-
BAKED RHUBARB.
This requires less sugar then steWlng-
Cut into inch lengths and place in a stone
crock. Add one part OF sugar to two
sweet then add nearly half and half:
arrange. the fruit and sugar IN layers;
Of hot water. cover and set it in the oven
and bake until the pieces are clear, This
shell Of good light pastry. covering the
top of the fruit with a meringue and col
orins a f RHUBAR Ra8~ Go N s3f 81"
cSs re o5 covep W 1nff cod wafer and
set over a moderate fire where it VIII very
slowly, come to the boiling point but DO
carefully, or take the rhubarb upon the
fork, keeping the pieces whole Measure
z l7o mo for a. fn a
of graduated sugar Boil until it becomes
a, SYRUP then pour oyer the r s,
for a simple dessert
RHUBARB FRITTERS.
Select the smaller stocks of tender,
fresh rhubarb. Cut into pieces two inches
long: cover with cold water and steam
until tender; drain and spread on plat
ter Make syrup of sugar and water,
flavor with little brandy Pour this over
thicliy. with granulated sugar Make
of rhubarb in the batter and fry in deep
''o' - RHUBARB sOUFFLE
Pare and cut the rhubarb into small
pieces. add enough water to keep from
quart 81 rhubarb. stew until tender, then
press through a sieve Measure your
eggs; separate ana beat the yolks very,
very light, and add to the rhubarb- Mix
and fold into the mixture Throw into
well buttered dish and bake in a quick
open on top it is done
RHUBARB COBBLER.
Fill deep buttered, earthenware pie
dish with rhubarb cut into pieces an inch
long. Make a batter of eggs flour. milk
of -four to each egg and milk enough to
make q batter thick as for fritter batter.
Pour this over the rhubarb and bake un-
til the. pudding is light and nicely
RHUBARB TAPIOcA.
Prepare the rhubarb as for stewing:
place in a deep baking dish and add SUI
gar enough to sweeten we'll little shred
ded orange peel. salt and dot with bits of
cupfui of fine tapiOca. Add a pinch Of
salt and cook in a double boiler for fifteen
minutes Then pour over the rhubarb.
cover the dish and bake half an hour.
Serve with sWeetened whipped cream.
R1UBARB CREAM PIE.
One cup of rhubarb chopped fine or
grated. one cupful of sugar a pinch Of
salt. grating of nutmeg or lemon peel.
Moisten a tablespoonful of cornstarch
with a Tablespoonful of cold water: then
until clear. Beat the yolks of three eggs
until fight. and add them with the corn
piepiate with good light paste. ill with
the mixture and bake in moderately hot
cooled cover with a nneringue made with
the whites Of the eggs and half q cupful
of confectionerfs sugar Brown delicate
RHTBARB sHERBET.
Wash the stalks and cut into pieces one
inch long. TO a dozen stalks add three
pints of cold wafer Cook in a double
boiler until tender. Flavor with grated
lemon or orange peel or brandy and
sweeten to taste. Let stand in a cool
place for several hours. then strain and
BOTTLED RHUBARB
Wash and peel the rhubarb and cut
into small pieces as for pies. FIJI glass
freshly drawn water Put on the covers
and let stand over night. BY next morn