Evening star. [volume] (Washington, D.C.) 1854-1972, 1903-05-12
Table and Kitchen.

Possibilities Of the Pie-Plant Season.
The particular branch-or, more correctly
speaking. root-of the rhubarb (Rheum)
family Familiarity known by the above APP
pellation-also as garden rhubarb, monk 8
rhubarb, etc.-belongs to the vegetable
group, but for all domestic purposes Is used
as fruit only.
It is a vegetable growing rapidly and ap-
pearfng very early in the spring and yield
ing an agreeable sub-acid Juice that is
grateful to most tastes, many considering
its flavor quite equal to the cooking apple
and gooseberry. Coming into market when
the apple is becoming scarce, and before
the gooseberry appears. 1t is doubly well
come as an available material for pie
making, sauce and many simple, tasty des-
serts.
The well-known medicinal quality of the
plant lies in the root, not the edible stalk.
The English varieties or common garden
varieties cannot compare with the Turkey
rhubarb as medicine, fact that adds to
the usefulness of the Rheum rhaponticum as
a table delicacy. AS its properties are mild
ly corrective and it's acids, poetic. malic
and citric, in the young, tender leaf stalks
are blood purifying to moderate degree, 1t
makes another valuable addition to our
natural spring tonics. The excessive use
of the other leaf stalks tends to thin the
blood and produce eruption On the skin.
The juice of garden rhubarb yields con-
siderable quantity Of sacchartne matter
and makes an excellent homemade wine.
When the leaf stalk grows very large
and old the acid becomes very sharp and
the stalk stringy. the ceIlulose tough and
woody. 1t should not be eaten too freely,
as it is likely to cause serious irritation
At this stage, If used at ALL 1t is better
made into jellies and wine. ST. al.EH -..
80 Pie-Plant Sauce
In cooking the young, tender leaf stalks
do not strip off the skin, as this gives fla
vor to the sauce. II you wish to remove
some of the tartness pour boiling water
over it and let 1t stand for five minutes
Cook in a double boiler until tender and
sweeten to taste. Just before removing
from the fire, add few chips Of the yellow
rind of lemon and a tablespoonful of butter
Stewed Rhubarb.
Wash the leaf stalks we'll in cold water;
do not skin them If young and tender; 9TH
erwise peel off the outer skin. Cut into
small pieces and put into porcelain-li lined
or earthen dish. Cover with half the
weight of the rhubarb in graduated sugar
and place where it will cook slowly until
tender. Do not stir. When the juice be-
gins to come out, cover the dish and let
steam. No water will be required when
cooked In this manner.
Rhubarb DumpHngs.
Cut into small pieces one, and one-half
pounds Of rhubarb, scald for five minutes
in boiling water. drain, add heaping cup
Of sugar and half cup Of hot water and
cook seven minutes Make a light. rich
biscuit crust with flour. butter, salt and
baking powder and water TO make dough
that will roll out easily. Cut into four-inch
squares; put two tablespoonfuls of the rhu-
barb in each one pinch the edges together;
brush with milk and sprinkle with sugar.
Rake in a hot oven and serve with sweet
sauce.
Rhubarb or Pie-Plant Cobbler.
Select rhubarb that is perfectly fresh,