Vernon County censor. [volume] (Viroqua, Wis.) 1865-1955, 1914-07-15
WITH JUICY RHUBARB
HoT-wEATHER DELIcAciEs JUST
NOW IN ORDER.
Little Economy That Wss Popular
Generation Ago Might Well Be
Copied Now That Prices Are
Somewhat High.

The rhubarb does not thrive in the
warm climates, but seems specially de-
signed BY nature to fill a long-feIt
want in the cold North. where winter
stretches out wearisosne length of
days, and this first homegrown green
fruit Is welcomed with much gIadness.
Although it is known as pie plant more
generally than rhubarb among the
country folk of the North, its use is
not confined to pie-making. Its agree
able and healthful acid Juice makes IL
nne fruit for sauces, 5ellies and ices,
as well as hot desserts and pies. al
though l. has no relation to the fruit
aristocracy, is not even a distant cous-
In except by courtesy and custom. IL
cannot rank with green vegetable
leaves, shoots or stalks, it's chief value
being the acid flower of it's juice when
young, the stalks cooked to a soft
pulp, so that without the addition of
water you have a sauce of just the
right consistency. For most tastes a
large amount of sugar is required to
make it quite palatable. Much less
90 70 A0AAAACa IL lnC
Is scalded after cutting It up. and pre-
Vious to cooking. This was one Of our
foremothers' little economies that
seems to have been forgotten. Some
idea of the extent of the pie-plant belt
may be gained from the list of 4cipes
our friends have sent US from the
bleak New England coast to where
rolls the % ~.
lect number that were recipes moth
er and mothers mother used"
Aunt JuIiet's Rhubarb Pie.-Doubt-
less, IL you are a pie baker you have
good recipe for plain good crust.
Peel some garden rhubarb or pie plant
and cut in small pieces. After lining
pie plate with the pastry, fill with
layers of rhubarb and sugar, and If
lemon is available use the grated yell
low rind for flavoring. Cover the pie,
wetting the edges of pastry to make 1t
adhere. Make several cuts in the top
crust and bake in a moderate oven I'M
til the bottom and top are nicely
Drowned. II the bottom cooks faster
than the top, put second plate under
1t. When pie is done dust top with
powdered sugar. i
Cream Rhubarb Ple.-One cupful of
rhubarb peeled and chopped fine; one
cupful of sugar, grated peel of lemon.
Moisten tablespoonful of cornstarch
with cold water; then I'LL the cup up
with boiling water and add to the rhu-
barb. Add well beaten yolks of three
eggs. Bake in an under crust and
when done and cold cover with a me-
ringue made of whites of the eggs, and
half cupful of powdered sugar. Place
in the oven just long enough to brown
delicately. This is very fine.
Rhubarb CobbIer-Measure two cup
fuls of sifted -four; add two teaspoon
fuls of baking powder and half tea
spoonful of salt, and mix we'll Rub
in two tablesponfuls of butter Beat
an egg very light and stir into three
quarters of cupful of milk. Mix the
-four making rather a soft dough. Line
sides of baking dish or oblong shall
low pan with the crust. Take quart |
of the chopped rhubarb. sweetened |
with three cupfuls of sugar and fill the |
padding dish. Roll out the remaining
crust, cover the top of the dish and
bake half an hour.
Rhubarb Lemon Pie.-one cupful OF
stewed rhubarb, one cupful of sugar,
one lemon, little ginger and three
eggs. Mix ingredients together leav-
ing out one egg white to be used for
a meringue to cover pie when done.
Rhubarb Strawberry Ple.-Wash and
peel the rhubarb, and cut up in inch
pieces, and cover with boiling water.
let stand on the back of the stove I'M
til it turns white. Line pie tin with
rich paste. sprinkle on some sugar and
flour, put in rhubarb. add more sugar
and -four and add the strawberries.
Add dots of butter with rest of sugar
and -four, cover with crust and bake.