Orleans County monitor. [volume] (Barton, Vt.) 1872-1953, 1907-07-15
HOUSEHOLD.
REGARDING RHUBARB.

velops to the height of six or eight
feet. The leaves are very large but
the blossoms are small, of red or
white and in large clusters. The
roots of this variety are prepared and
used for medicinal purposes, but the
rhubarb most valuable to druggists
comes from China. There are few
medicinal substances so enveloped in
obscurity as rhubarb. Even its period
of introduction into medicine is I'M
certain. 1t is a cathartic, an astrin-
gent and a tonic. For children and
convalescent adults it proves very
beneficial.
The best way to cook rhubarb is to
peel the stalks and cut into dice, then
put them in double boiler with one
cupful of sugar for every pint of fruit.
Do not stir the fruit, add water, but
cook covered until it is tender. II
the rhubarb is very sour more sugar
will be necessary, but better way is
to turn boiling water over the fruit
and after it has stood q minute drain
it off and proceed with the directions
given above.
The Juice of rhubarb, half and half,
with pure honey is used 10y the Ger
mans as hygienic cordial.
RHUBARB CHARLOTTE-Line the
bottom and sides of a deep dish with
inch thick slices of bread; dot the top
with few bits of butter and bake in
moderate oven one hour.
RHUBARB JELLY-This is made by
soaking gelatine in the required
amount of cold rhubarb juice and
dissolvipg it in the correct measure
ment of hot rhubarb juice. When
the mixture has cooled somewhat
turn it into a mould which has been
rinsed out of cold water. Pineapple,
bananas, figs, dates, raisins, cherries
and malaga grapes are the best fruits
to select if you care to mould any
thing in the jelly.
BAKED RHUBARB- into inch
lengths after stripping off the thin
peel, pack in a baking dish contain
ing little water, cover closely, and
place in a moderate oven.
RHUBARB WITH RAISINS-To a
pound of diced rhubarb add half a
cupful of seeded or seedless raisins
and proceed according to the direc-
tions given above for cooking
rhubarb.
STEAMED RHUBARB PUDDING
One cupful of finely chopped rhubarb,
one cupful of sugar, two tablespoon
fuls of butter, one teaspoonful of
baking powder, one-quarter of a cup
full of milk, two eggs and flour enough
to make stiff batter; cream the
butter and sugar, add the we'll beaten
eggs, the milk, -four, rhubarb and
baking powder; half fill we'll buttered
cups, steam and serve with the fol-
lowing sauce: Cream half a cupful of
butter and one cupful of powdered
sugar, then add by degrees one egg
beaten light, and just before serving
beat in three tablespoonfuls of boil
ing water.
RHUBARB MARMALADE This is
made of the yellow rind and pulp of
six oranges, freed from their seeds,
and quart of bright colored rhubarb,
not peeled, but simply cut in bits, and
one and one-half pounds of sugar.
Crate the orange peel. Boil the in
gradients together into jam. Put
in jelly glasses.
CANNED RHUBARB-Scra the
rhubarb and cut into inch lengths
Weigh it and to every two pounds OF
it allow half pound of graduated
sugar. Lay the rhubarb in cold water
for an hour, drain and put over the
fire with enough boiling water to
cover it and simmer until the pieces
are all tender. Put the sugar in
another kettle with a little water;
boil to syrup. Lay cooked rhubart
in syrup, bring to boiling point, add 8
little lemon juice, boil up once, put
into jars and seal.
SPICED RHUBARB-To two an6
one-half pounds of rhubarb, washed
and cut in inch pieces, add one cupfu
. of vinegar, two pounds of sugar and
one tablespoonful each of cinnamon
and cloves. Put all in a preserving
kettle and boil steadily for half ar
hour. Put up in jelly glasses, cover
ing the tops with parafine.
RHUBARB CONSERVE-One and
. one-half pounds of rhubarb, one ane
one-fourth pounds of sugar, one
fourth pound of figs and one ounce
of candied peel demon or orange
Place the rhubarb, cut in incl
lengths, on large dish. Chop finely