The Indianapolis journal. [volume] (Indianapolis [Ind.]) 1867-1904, 1902-05-04
Little
in Economy


How tempting 10 the housekeeper are the
spring markets of to-day with their array
of fresh garden products. whose crisp
freshness and brilliant c~olorings would
entice the anchorite TO eat. They suggest
so many delightful possibilities and COM
binations. To the woman who has been
obliged to depend on canned vegetables
and the few dried vegetable roots and bulbs
all winter. because her purse would not
permit the indulgence OF dollhouse prod
ucts. or else because her limited home
market could not supply her with fresh
material. the term green vegetables" does
not apply to the few early spring vege-
tables. which are scarce as well as high in
price. but to those grown in the fresh open
air and which convey the pleasurable sense
of green fields and sweet smelling earth.
Rhubarb. or pie plant. and asparagus a
little later. are the first of our green vege-
tables 10 appear in temperate ATTITUDES,
although. as a matter OF fact, the first
named vegetable is regarded as a fruit and
used as such. Both, however, are among
the most delightful, as well as the most
wholesome, garden products we have and
should be used much more commonly than
they are. They are easily cultivated and
do not take UP much room, which means
that they may be raised in limited gar
den space. RhubaTb may be utilized in a
great variety of dessert dishes and for a
most acceptable sauce to meats,
while the well-grown asparagus, tender
and rich in flavor, may well take the place
of a meat dish, especially when dressed
with a rich sauce and served with eggs and
toast. AS both these products are coming
into more general use, and because there
really is a gradual but sure tendency to-
ward a very limited meat diet, every
housekeeper is seeking for as many ways
of serving such foods as she is least &C
quainted with as she can possibly gain.
Baked Rhubarb.-Peel the rhubarb stalks
unless they are very tender; cut them into
inch lengths, put them into a stone crock
or deep pudding basin, with one part sugar
and two parts fruit. or a little more sugar
if you like the sauce quite sweet. Do not
add water; stand the crock or basin in a
pan of boiling water to keep the rhubarh
from burning, and set it in the oven and
bake until the pieces are clear, but whole.
This makes a prettier sauce and takes less
sweetening than when it is stewed. A
little lemon juice OF the lHiu yellow pee
may be added TO flavor the same. This
sauce may be made into a light delicate
dessert by whipping the whites of two
eggs and folding them into the sauce while
it is still warm.
Rhubarb Tapioca.-Soak two-thirds of q
cup of tapioca over night; in the morning
drain and add one cup of water and cook
until the tapioca is clear, adding a little
more water if necessary. Add a pinch OF
salt, a cup and a third of sugar, and a cur
and a half of finely sliced rhubarb. Turn
it into a pudding dish and bake in a mod
crate oven for over an hour. Serve il warn
or cold and with sweetened cream il
liked.
Rhubard Sherbet.-Wash twelve stalks OF
rhubarb and cut into inch pieces. Put them
INTO a sauce pan with three pints of water
and cook slowly until the rhubarb is tender
Add the juice of a lemon and make about
as sweet as lemonade. Cover and let il
stand in a cool place several hours, then
strain through a sieve and freeze.
RhUbarb Cobbler.-Measure two cups OF
sifted -four into a bowl, add half a tea.
spoonful of salt and two teaspoonfuls OF