The Columbus journal. (Columbus, Neb.) 1874-1911, 1908-05-20
MEANS HEALTH, TOO
RHUsARs soMeTHiwo MORE
THAN A oelicAcY.
Eaten Slowed, q % . poSsesses 80
70 cout and Rheumatism-oo Aleo
. Specific for the Com
plexion.

Rhubarb has many uses not only
for the table. but for medicinal por
poses. The part used the most -
the foot stalk Of the leaves. The rooeA
take up many acids and are aseriAr
gent. hence the value Of the drse9
roots as q medicine. -
There is some soda in the rhuboro
also. and little potash. The eomoane
ton of these alkalies with the acids
produce useful salts which have vital
izing power In the blood. The dsarth
Of sugar In the cellular tissue OF ths
stalk Is responsible for the strong
effect. Yet sugar ID present To the
extent Of two per cent.
Rhubarb Is a powerful 1est glver.
When merely placed in the mouth and
left unmasticated there isr rush Of
the saliva from the glands to deal
with the quantity Of acid In the mouth.
This is excellent in cases where tho
digestive fluids need stimulation. Any
food taken will be absorbed through
the pouring out Of the digestive fluids.
Though . vegetable. rhubarb n used
In every respect ~ . fruit Eaten
stewed. so that the acids are tart In IL.
the stalk acts ~ q foe to govt and 70
rheumatism. for Il neutralizes the uric
acid that causes these things. II 10
also a specific for the complexion IT.
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 q few recipes for rhubarb
dishes:
To Prepare Rhubsrb for Children.
Wash, dry and cut the rhubarb
stalks into pieces about two inches
long. Put them into . stone jar With
little water. add a. much sugar a
deemed necessary. Set the jar In The
oven. or In q pan Of water TIL the con
tents are perfectly done.
Spread . portion ON plain dumplinSD
or boiled rice. or ON slices Of bread.
Rhubarb thus prepared viii remain
good for two or three weeks.
Rhubarb and Fig Jam.
Wash. dry and cut into small pieces
IL pounds of rhubarb and four pounds
of good figs Put them into . large
basin. add two cups Of water. II
pounds Of sugar and two heaping table
spoonfuls of ground ginger. Allow
them to remain In q cool place for II
hours
The next day boil quickly for three
quarters Of an hour, and cover at
once.
Rhubarb Charlotte.
Soak ~ ounces of gelatine In half
q pint of water for ten minutes. die
solve gently and strain.
Stew three-quarters Of q pound Of
cut rhubarb with four ounces Of sugar.
one pint of water. the grated rind and
Juice of one lemon. Add the gelatine
and two well beaten whites Of eggs.
Pour into q mold lined with lady
fingers. When firm turn out quickly
and carefully into a cold dish.
Serve with q custard made Of the
yOlks Of the eggs. two heaping table
spOOnfuls of sugar, half a pint Of milk
and few drops Of vanilla.
Rhubarb Mold.
Wash and cut into small pieces
enough young rhubarb to flll . quart
measure. Put into an enameled pan
with ~ pounds Of sugar. the grated
lind and strained juice of one lemon.
II almonds 6lanched and chopped
Rnely.
Boil quickly till they look ike .
rich marmalade. then add half IN
ounce of gelatine dissolved In two
of boiling water.
Pour into q mold wetted with cold
water. Set aside till firm. Turn out
md corvo With cream