The Washington times., 1905-05-08

ana TWO Seant teaSpoonfuls OF baking
powder. Rub in one tablespoonful OF
butter and mix TO q soft dough with
sweet milk Roll out in a thick sheet
the size OF the saucepan. Lay ii in over
The truit, cover closely and keep the
saucepan where the fruit will boil gent
~, Do not uncover for three-quarter
of an hour. Turn out on a platter pour
the fruit over the crust and serve with
it foamy sauce.
old-Fashioned Rhubarb Fritters.
Beat together two eggs. add one cup
ful of milk. Mix together three cIIpfuls
of -four one tablespoonful OF sugar
ore-ha1f teaspoonful OF salt, and two
teaspoonfuls of baking powder Stir into
this the egg mixture. pint of chop
ped rhubarb. one tablespoonful of melt
ed butter and more milk, if necessary,
to make a thick drop batter Fry in
small trick cakes III a frying pan, turn
ing when one side is nicely Drowned
Serve with plenty OF butter and grated
maple sugar.
Rhubarb Dumplings.
Make a rich biscuit crust with one
quart of flour. one teaspoonfuI OF salt.
TWO heap1ng te2spoonfuls OF baking pow
der, four t&bIespoonfuls of shortening
and sweet milk to mix to a soft dough.
Roll out and cut in four-inch squares
Put large spoonful of finely cut rhu-
barb ard enc piece of LOAF sugar on
each, draw the paste together and pinch
10 keep the fruit from oozing. Place
close together in a creased dripping
pan Pour in sCant half cupful of cold
water, cover closely with q second nan
and bake for forty minutes in a hot
oven, uncovering ten minutes before
serving. The water keeps the crust
from baking too hard. Serve with hard
sauce. # preferred, these dumplines
may be steamed or boiled
Rhubarb Shortcake.
Make a dough as for dumplings. Roll
2nd divide in two pieces Spread one
with soft butter. lay in a creased pan
and cover with the second piece. Bake
IN quick oven. and when done care
fully pull the TWO layers apart Ar
range on q platter with layers of stewed
rhubarb between and over the top. Serve
with cold custaTd sauce or sweeten-
ed cream.
Rhubarb Betty.
Mix together three cupfuIs of fine.
stale bread crumbs. one cupfuI of
sugar. a pinch of salt. one teaspoonfuI
Of mixed ground spice, and one-half of
cupful OF melted butter. In a baking
dish, put alternate layers of crumbs
and finely cut rhubarb adding more
sugar If the fruit is thought to be very
tart Bake tbree-quarters OF an hour
cream.
RhubaTb Pie.
Peel the rhubarb and cut fine. Cover
the pie plate with good rich crust Fill
with the rhubarb. heaping it in the
center. Add one cupful of sugar mixed
with two tablespoonfuls of -four. Some
like to add little grated nutmeg.
Cover with an upper crust. cutting a
slit in the center. Bake in a quick
oven If the Juice threatens TO over
flow in spite Of the flour used roll a
sheet OF glazed note paper in a small
tube and push IL down through the
center until II almost touches the
lower crust. Do not remove until the
pie has partly cooled.
Rhubarb Sherbet.
Stew together two quarts of rhubarb
and three pints OF water until the fruit
is reduced to pulp, then strain
through a cheese cloth, Return to the
fire and add sufficient sugar to make
very sweet. When the sugar is dis
solved, add the juice Of a small lemon
and set aside. When chilled put in the
freezer and work until like thick mush.
Add the white of an egg beaten to a
stiff froth, with two tablespoonfuls Of
powdered sugar, stir 1t down into the
mixture and finish the freezing then
set aside 10 riDen This sherbet may
be tinted pale green with green color
paste.