Evening star., 1914-05-31
SEASONABLE RECIPES

rubber. immerse under water in vessel
of cold water Hold until the jars are
full. then put on the covers under the
water. close as tightly as possible. then
remove. Screw again to make sure they
are alright. II they are. the rhubarb
will keep for years and tastes like fresh
when used.
Rhubarb jam.
Allow for each pound of cut rhubarb
one pound Of sugar and one lemon. Peel
the lemons as thin as possible. taking
care not to get in any Of the bitter por-
ton. Put into a large bowl, leaving out
the seeds. Cut the rhubarb into halfinch
pieces and put into the bowl on top of the
lemon, with the sugar on top of the rhu-
barb. Cover and stand away in cool
place overnight The next morning empty
into a preserving kettle. cook slowly,
with frequent stirring. for three-quarters
of an hour, remove from the fire. cool a
little and pack into glasses or cheese
jars. Cover with paraffln or branded pa
per and seal. This jam is excellent and
Spiced Rhubarb.
This is appetizing to serve with meats.
Do not peel, but cut into inch lengths
and weigh. Allow a half pound of sugar
preserving kettle and set on the back Of
the range, where the sugar will dissolve
slowly. Add a few whole cloves and
little stick cinnamon and simmer slowly
until of the consistency Of jam.
Hungarian Strawberry Soup.
Rinse quart of ripe berries. laying
aside the most perfect ones. Place the
others with cup of cold water in
saucepan and cook until soft. Strain
through a coarse sieve and measure the
juice. adding enough more water to make
two cups of the liquid. Reheat. and when
boiling add one tablespoonful of arrow
root dissolved in little cold water. the
heated rind of lemon and two table
spoonfuls of sugar. Cook until clear. take
from the fire and add the juice of two
oranges. Strain again and chill on ice.
Old-Fashioned Strawberry Short Cake
To make it according to tradition. slft
together into large mixing bowl four
cups of flour already once sifted. half
teaspoonful of salt and a tablespoonful
of sugar. Chop in three large tablespoon
fuls of butter. Dissolve level teaspoon
full of soda in little lukewarm water,
and add to a large cup of sour cream or
rich, sour milk. Add also well beaten
egg. Mix with flexible knife into
dough soft enough to roll easily. 1t must
not De naTQleQ more tHau necessary.
Roll lightly and quickly into two rather
thin sheets. Bake in well CREASED round
tins, one sheet on top of the other, the
first one well brushed with softened but
ter. Bake in hot oven. When done.
separate and cover the lower half with a
thick layer of Strawberries. crushed and
Sweetened. Place the second cake on top
and cover with whole berries. Dust with
powdered sugar and serve with thick
yellow cream. Sweet milk and baking
powder can be used in place of the sour
cream and soda.
Strawberries With Zoolak or Bonny
Clabber.
Exceedingly refreshing on a hot day
for luncheon or dessert Sunday night
tea, is the combination of Strawberries
with zoolak or bonny clabber.
Fill glasses two-thirds full of the
acid milk preparation. then finish
with the strawberries plain or sweetened
as preferred.
Bonny Clabber.
To make the bonny clabber take milk
that is just at the turning point. and set
in the sun or in a warm place by the
fire, where it will complete the souring
quickly, turning to the consistency OF
baked custard. 1t should then be set Oh
ice. or where it Will be kept cold until
lust ready to serve. 1t is a good plan to
pour the milk into a pretty glass bowl
before it sets, as it looks more attractive
when brought to the table without hay.
ing been disturbed.
EMMA PADDOCK TELFORD.