The Wichita daily eagle. [volume] (Wichita, Kan.) 1890-1906, 1902-04-27
The Early PIE Fruit.

3
tia. from The Chinese.
The chief recommendation for the COM
mon garden varieties, is the very early
appearance in the spring even in the
northern attitudes II comes long before
ans other native fruits and at a time
when there is desire Tor something
sour" which seems the natural outcome
OF the diet Of rich meats. heavy sweets
and general feasdng. which is the com
men order Of the winter season
PROPERTIES or THE RHUBARB.
The sour taste OF the rhubarb is due
to oxalic acid. or rather 20 acid oxalate Of
potash. This is found in sorrel and 70
slight extent III tomatoes. This acid Is
less wholesome IMAM other fruit acids.
and the rhubarb. like the sorrel. should
not be eaten alone on account of this
strong acid. In fact, while rhlhaTb IS
most agreeable on account ~ its tart
ness. there are some conditions Of the
body ohe oxalic-2eid diathesis) IL which
rhubarb. sorrel or plants in which o-ehc
compounds predominant, are h4ple 70
/ have Injurious effects
There is Jess than IN ounce Of solid
matter IN a pound Of rhubarb; the chief
nutrient is sugar glucose which gives
about two parts in q hundred or the fresh
cut leaf stocks OF the red variety grown
in the open sir ard sun IT is not there
for For the actual amount cf nutrient
thst we prize this plant. hut more be-
cause 81 its pleasant favor and refresh
ing lasts il is made into ta-ts snd des-
sorts iu many ways but its most popular
use has Veen Fl pies and stewed fer a
sauce
Il IS nice acconlIaf-iu1 ent 70 rice, and
This combination makes most suitable
dish fer children Il makes delicious
jelly ana wine
BAKED RH- -At-b.
/ This s 2 very nice Wsy o. preparing
II.
Wash, peel and cu- The stalks INTO inch
pieces. Put IN baking cisn II layers
+ sprinkliag each layer Win sugar taln
saavings q yellow ri1.d of lemon and
ginger And just enough water 20 cover
or CUP a. water q pound or FnloaT'-
I Cover the dish with Z plate or 9ar,nen
dish do not use t'ai and bake ~ The
oven untA tender
STEWED RHCBARB
Peel the stalks and cut them into three
inch pieces Boil few strips OF orange
peel il enough water 10 cover the rhu-
Barb. for few minutes. Remove the peel
and add enough sugar n make a good
srr-l7. drop in the rhI5arb and stew
Sencv until clear and tender Do not
cook I'll at once. b1t layer at d time
When al Is cooked pour The syrup over
1t ana set if cold
RHUBARB REUTER-
Wash. peel and chop the rhubarb fne
ana TO each pound allow a pound OF
sugar Let cook gently for an hour or
more. according 10 age Of the rhubarb.
pu7-R.pR rrTrv
-r.i-. etc.,. ,,,,rsv ~ ,foe rfra -br-
b,rt oe ~ raa ,srfs-,- wash and ont
;-,e, ,-,,-,-,fe-,+ 1ar-+bs 9nf fnro a s+o7s
- 49, b,t-5-- 54s- rg;+b -r,. min
.-o,t~.e .,,.,-,-,s - ,-si,,-, ri,5 ~ -t,rss
1.-- 60 49,, ,-ssesi s.5 rI,.s g.,
!, 80, <,-s, ana 1e- no ~r,,f,sra. cook
to15sr s+rsfr 49, iuioa from The fruit.
"a ~, ---.;-,5 5-i,a ~ tb-e, lemons
pm e,~ esrf -, Hou~ hen sfrain
tb-o,,4,, \ tellv bag and measure. To
each cl,nful az futce allow. one and one
so,~,t ...re.,-s ~ ersnrlsfa5 enrar hear
- S-~ r-+1 ths smear il
5f-se,,s3 .ben lat r 6oi until If WIZ
ieI and droo into q saucer skim care
e,li- vbne hoiiinr When done. pour
into glasses flunr them almost to over
lowing as fsllv shrfnlzs in cooling. when
oold cover with rsrafin nauer and keen
+, a srv cool dark Mace
,7,--7.pz, f~pr.,r
IT,. -, --,.-..,e - -, s--.s- -,,.,5,-,
7--fol bss bsen pee,ed ana cur int, small
-fz.es- rar fn4o a ea-s-eosn with three