The Cairo bulletin. (Cairo, Ill.) 1???-1928, 1908-07-19
MEANS HEALTH, TOO
RHUBAR3 SOaETHlNG MOEE
THAN A DELicAcY.
Eaten Stewed, 1t Is Powerful Foe
10 Gout and Rheumatism--lS Also
a Specific fer the Com
pIsAlsn.

l;hubarb has many uses not only
for the table, but for medicinal pur.
! poses. The part used the most is
the foot stalk of the leaves The roots
take up many acids and are astrin.
gent. hence the value OF the dried
| roots as a medicine
There is some soda in the rhubarb
also, and little potash. The combina-
| ton of these alkalies with the acids
produce useful salts which have vital
| izing power in the blood The dearth
Of sugar in the cellular tissue of the
/ stalk is responsible for the stIoas
effect. Yet sugas is present 10 the
| extent OF TWO PEE cent.
Hhubarb is a powerful zest giver.
| When merely placed in the mouth and
left unmasticated there is d rush of
the saliva from the glands to deal
with the quantity of acid in the mouth.
This is excellent in cases where the
digestive fluids need stimulation Any
food taken will be absorbed through
the pouring out Of the digestive fluids
Though a vegetable, rhubarb is used
In every respect as a fruit Eaten
stewed so that the acids are tart in II.
the stalk acts as a foe TO govt and TO
rheumatism, for it neutralizes the uric
acid that causes these things. 1t is
also specific for the complexion. It's
acids fight valiantly with the noxious
humors and gases IN the body that 9th
erwise would find outlet in the shape
OF rough and pimpled skin
Here are a few recipes for rhubarb |
dishes:
To Prepare Rhubarb fer Children.
Wash, dry and cut the rhubarb |
stalks into pieces about two inches !
long Put them into a stone jar with |
a little water, add as much sugar as |
deemed necessary. Set the jar in the
oven. or in a pan of water till the con
tents are perfectly done
Spread a portion on plain dumpings
or boiled rice, or on slices of bread /
Rhubarb thus prepared Will remain |
good for two or three weeks
Rhuharb and Fig Jam.
Wash dry and cut into small pieces |
10 pounds Of rhubarb and four pounds
of good figs Put them into large
basin add two caps of water. 70
pounds of sugar and two heaping table
spoonfuls of ground ginger Allow
them to remain in a cool place for y
hours.
The next day boil quickly for three
quarters Of an hour, and cover at
once
Rhubarb Charlotte.
Soak ~ ounces Of gelatine In halt
a pint Of water for ten minutes, dis
solve gently and strain.
Stew three-quarters of a pound OF
cut rhubarb with four ounces of sugar
one pint Of water, the grated rind and
juice of one lemon. Add the geaJine
and two well beaten whites Of eggs
Pour into a mold lined with lady
fingers When firm turn out quickly
and carefully into a cold dish
Serve with a custard made Of the
yolks Of the eggs. two heapng table
spoonfuls Of sugar half pint Of milk
and a few drops of vanilla.
Rhubarb Mold.
Wash and cut into small pieces
enough young rhubarb to fill a quar-
measure Put into an enameled par
with "A pounds of sugar the grated
rind and strained juice of one lemon
- almonds blanchcd and chopped |
finely
Boil quickly till they look Ike
rich marmalade then add half al
ounce of gelatine dissolved in TWO
of boiling water
Pour into a mold wetted with cold
water. Set aside till firm. Turn out
aud serve with cream.