Tazewell Republican. [volume] (Tazewell, Va.) 1892-1919, 1908-06-04
MEANS HEALTH, TOO
RHU6AR8 SOMETHING MORE
THAN A DELIcAcY.
Eaten Stewed, Il Is a Powerful Foe
to Govt and Rheumatlsm-Is Also
Specific for the Com
pleSIon

Rhubarb 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 IL 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 strong
effect Yet sugar is present to the
extent of two per cent
Rhubarb is a powerful Zest giver.
When merely placed in the mouth and
left unmasticated there is a 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 vegetable, rhubarb is used
In every respect as a fruit. Eaten
stewed, so that the acids are tart in It,
the stalk acts as foe to govt and, to
rheumatism, for it neutralizes the uric
acid that causes these things. 1t is
also a specific for the complexion. Its
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 for Children.
Wash, dry and cut the rhubarb
stalks into pieces about two inches
long. Put them into a stone jar with
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 dumplings
or boiled rice, or on slices of bread
Rhubarb thus prepared will 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 a large
basin, add two cups OF water, IL
pounds of sugar and two heaping table
spoonfuls OF ground ginger. Allow
them to remain in a cool place for IL
hours.
The next day boil quickly for three
| quarters of an hour, and cover at
once.
Rhubarb Charlotte.
Soak IL ounces of gelatine In half
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 gelatine
and two well beaten whites OF eggs.
Pour into mold lined with lady
fingers. When firm turn out quickly
and carefully into cold dish.
Serve with a 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 fill a quart
measure. Put into an epameled pan
with IL pounds of sugar, the grated
rind and strained juice of one lemon,
IL almonds blanched and chopped
| finely.
Boil quickly till they look like a
ounce of gelatine dissolved in two
tablespoonfuls of boiling water.
Pour into a mold wetted with cold
water Set aside till firm. Turn out
and serve with cream.