The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1903-05-09
.er ana makes an excellent homemade

ter and makes an excellent homemade
When the leaf stalk grows very large
woody. It should not be eaten too freely,
as It is likely TO cause serious irritation.
made into jellies and wine.
PIE-PLANT SAUCE.
IN cooking the young, tender leaf-stalks
do not strip off the skin, as this gives fla
vor to the sauce. If you wish TO remove
some Of the tartness pour boiling water
Cook In double boiler until tender and
sWeeten to taste. just before removing
from the FIRE add a few chips of the yell
low rind of lemon and a tablespoonful of
sTEWED RHUBARB.
Wash the leaf stalks well in cold water,
do not skin them if young and tender
otherwise peel off the outer skin. Cut INTO
small pieces and put into porcelain-iined
weight of the rhubarb in granulated SUI
gar and place where it viii cook slowly
begins to come out cover the dish and let
steam. No water viii be required when
cooked in this manner
RHUBARB DUMPLINGS.
Cut into small pieces one and one-halt
pounds of rhubarb, scald for i've minutes
in boiling water, drain. add a neaping
cup of sugar and half a cup of hot water
and cook seven minutes. Make a light,
rich biscuit crust with flour, butter, salt
dough that will roll out easily. Cut into
four inch squares: put two tablespoonfuis
of the rhubarb in each one, pinch the
edges together, brush with milk and sprin-
kle with sugar Bake in a hot oven and
serve with a sweet sauce.
RHUBARB OR PIE-PLANT COBBLER.
Select rhubarb that is perfectly fresh,
tender and crisp Cut into small pieces
and chop fine Make dough with. two
baking powder, half a teaspocnful of salt.
two large tabIespoonfuls of butter, an egg
beaten light and from three-fourths TO a
cupful Of milk. Line the sides Of a baking
dish with this crust; fill the dish with one
quart of the chopped rhubarb, sweeten
with three cups Of sugar, cover the dish
for balk an hour.
RHUBARB TAPIOCA.
After soaking tWo-thirdS of a cup of
tapioca over night put it in a double boiler
/ with a. cup of water and cook until clear,
adding a little more water If required.
thin. q pinch of salt, a small piece of gin
ger root and tvvo-thirds of cup OF sugar;
Turn into a buttered baking dish and
4 bake an hour IN moderate oven. Serve nor
RHUBARB CHARLOTTE
Butter a baking dish well and cover the
bottom with bread crumbs to the depth OF
an inch then add a layer Of rhubarb that
| has been chopped fine or sliced very tnlni
/ Cover well with sugar, then add another
layer of bread crumbs, dot this layer with
bits of butter, add another layer OF rhu-
until dish is full; have the top layer OF
crumbs covered with bits of butter. Bake
slowIy-covered at frst-fOr an hour
RHUBARB FRITTERS.
Cut the stalks of tender, crisp rhubarr
into two or three inch lengths e make ;,ts
this and fry in deep. hot fat until a nice
brown. Pile them up loosely on toldeo
and serve II the stalks are not very
yourg, skin them and parboil for seven OF
eight minutes before dipping them
RHUBARB CUSTARD.
Make an ordinary custard with pint o.
milk. two egg yolks, a pinch of salt ane
sugar to taste. Line a deep pudding dist
with thin slices of bread or pie paste rolled
| very thin, cover with layer OF chopped d
sliced rhubarb: spread thickly with sugar
snd add The cllstard mixture Bake il
moderate oven until the custard is set VS.
the whites of the eggs for a mer .5ll.s, K
cover the top. of the pudding Brown
delicate color in the oven.
RHUBARB JELLY BORDER WITH
WHIPPED CREAM.
For this select the red stalks Of yount
rhubarb Wash well and cut pound @
the rhubarb into inch lengths Put into
baking dish with two cups OF granui3tef
sugar. a pint of water and a small pee.
of green ginger root Bake slowly unit
the rhubarb is tender. Add half a 90,
of pink gelatine that has been soaked hal
an hour to a half cup OF cold water ar'
dissolved over hot water Add the juice Q
into Wfetted border mold and set away Z
harden Turn out on dish with fancy lac
center and around the base and decorat
CREAM RHUBARB PIE.
To one cup of finely chopped rhubarb adj
cup of sugar and grated rind of orang
or lemon. Put a tablespoonful OF corn
starch in a cup, nloisten with a tablespoon
ful Of cold water and pour in enough boil
ing water to fill the cup full. add this t.
the rhubarb. Beat light the yolks OF tire
eggs and add to the mixture and pour ut
a pie dish lined with good crust. Ia s,t X
without top crust. When cold cover W.T.
eggs and half cup of powdered sugar
Brown delicately in the oven. Serve cold