The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1908-05-30

Ring out the old. ring In tile new, ."
is the slogan OF housewives at this
season OF the year, when winter meats
and vegetables have paIled upon the
appetites of her brood, and IL is de-
Clared that as one man they are so run
down they must go TO Atlantic City or
die insJanter.
The feminine head Of the house who
is wise, Immediately she hears this pa
thetic remark, VIII set TO forming
menu composed largely OF green things
to act as a rejuvenator.
II she IS very far-seeing, she will
make rhuba~b a part OF it. This Is a
vegetable often spoiled IN the cooking.
so I give here some formulas which viii
be found good:
Stewed Enthusiastically scrape do
not peeD the stalks. cut into half-inch
lengths and lay them IN cold water for
half an hour. Weigh the rhubarb. ana
10 each pound OF the fruit allow a half
pound OF granulated sugar. Put the
rhubarb, SIN wet, into an agate-Iined
saucepan. mix the sugar with 1t and
set 1t at one side OF the range uEtn the
sugar meIts- Bring slowly u a boil. and
stew until the rhubarb IS very tender
II this is sealed UP while hot IN glass
jars, wrapped In paper to exclude the
light, Il may be kept all the year round.
Rhubarb Fritters-SCrape the stalks OF
the rhubarb. cut into quarter-inch
lengths. stew In sugar and water for
ten minutes. drain and set aside 70 get
cold. Make a batter Of half pint OF
milk, three eggs beaten light. and a
cupful of prepared flour. Beat hard,
and stir into this batter a cupful of the
rhubarb, Drop by the spoonful into
deep. boiling lard and fry TO a bright
brown. Serve with lemon sauce
Rhubarb Trife-Cook soft two cup
fuls Of rhubarb. scraDed and cut into
inch lengths, using barely enough water
to keep it from scorching. Soak a half
ounce OF Eelatine. and when ready for
use strain into it the rnuJarb rubbed
through a sieve; add six or eight ounces
OF sugar and a cupful Of cream; stir
over the fire until well heated through.
but do not let it boil. and pour into a
wet mold. Set on Ice. Serve with
whipped cream.
Rhubarb Puddlng.-Grease a pudding
dish and put into II a layer OF broad
crumbs that have been soaked IN a pint
OF water TO which have been added the
juice Of q lemon and q half cupful of
sugar. Sprinkle these crumbs with bits
layer of steward ThubaTb, well sweet
enec- Now add more crumbs and more
rhubarb. and proceed IN this manner
until the dish is full Sprinkle the top
dotted with bits Of butter. Bake. COW
cred, for half an hour; uncover and
bake for ten minutes longer. Eat with
hard sauce favored with powdered nut
meg.
Recipe for Pie.
Rhubarb and Ralsin Pie-PeeI the
Thubarb and cut into inch pieces; .pour
boiling water over il and iet stand for
ten minutes, Drain; line the pie-plate
with plain paste. Fill the pie with
rhubarb, and strew over it one cupfuI
of sugar. and one half cIpfuI of
raisins- Add small pieces Of butter
Cover with a crust and bake.
Asparagus is a spring vegetable great
ly esteemed by the epicure. though very
frequently he does not find It particu-
larly well cooked.
Appetizing methods Of serving are as
follows:
Baked Asparagus the tender
halves OF the asparagus stalks into inch
lengths. Cook for fifteen minutes in
sailed boiling water, then drain. Grease
a pudding dish and put in the bottom
a layer OF asparagus. Sprinkle this
with fine bread crumbs. bits Of butter.
pepper and salt and small pieces of
haTd-bOiled egg. Now put in another
layer of asparagus. more crumbs. etc,
and so on until the dish is full The
last layer must be sprinkled with
crumbs and bits OF butter. Bake for
half an hour, and serve in the dish in
which 1t is cooked.
Dreamed agus-Reject the lower
halves Of your asparagus stalks and
boil the upper halves until they are
very tender. Then drain and chop !
Cook together a tablespoonful Of butter
and two of -four until they bubble /
Pour on them q pint Of milk with a bit
Of soda dissolved in II. Stir until smooth !
and Of the consistency of cream. Add
he minced asparagus ard salt and
pepper 10 taste. Set this mixture aside |
until cool, then beat into Il three we'll |
" whipped eggs and two tablespoonfuls |