The Alaska citizen. (Fairbanks, Alaska) 1910-1917, 1914-07-20
THE USEFUL RHUBARB.

as it is commonly called, and the
it may be the principal ingredient.
1t is good, fresh, not only in the
early springtime. as a tonic. but
canned. jellied and preserved it may
give zest to each months menu
Following will be found practical and
satisfying ways to use pieplant. The
red kind is much better for juice,
and for canning purposes: it is also
preferable for pies and puddings.
The large, green, variety is best for
Jams and buffers. as it blends bet
ter with other fruits than does the
red.
CHAMPAGNE RHUBARB coMPoTE
Wipe, but do not peel. the rhubarb,
cut it into three-inch lengths, lay
it in wide saucepan, barely cover
with water and add little sugar,
Simmer over a gentle fire until the
rhubarb is tender, but not broken.
Remove draining well from the
juice. Lay the pieces in glass
dish, sweeten the juice to taste add
few drops of cochineal if the
color is not very bright, and boil
1t rapidly for ten minutes. When
this has somewhat cooled off, pour
over the pieces of rhubarb.
RHUBARB TARTLETs.
Make some tartlet cases of good
short crust and bake them in
quick oven. They must be well cook
ed, but not of too dark color. Let
them become quite cold. Stew some
rhubarb with sugar to sweeten, but
only just enough water at the bot
tom of the pan to prevent the con-
tents from burning. Ginger or lem
on flavoring to taste can be added
if desired. When quite cold put
few spoonfuls in each tartlet and
serve With a little whipped cream
piled up in the center of each this
makes an attractive sweet.
RAUBARB AND ORANGE JAM.
This jam although very nice. does
not keep very long, and therefore
it is not advisable to make too
large a quantity at a time. Clean
half dozen sweet oranges, remove
off
white pith as possible, and boil in
water for about two hours. Drain
and shred finely as though for mar
malade Remove the pith and pips
from pulp and place it in a pre-
serving pan with two pounds of rhu-
barb cut into small pieces, and three
pounds and a half of preserving
sugar. Boil slowly until the jam sets
when tested on cold plate.
KISS PUDDING.
One quart milk, three tablespoons
of corn starch, yolks Of four eggs,
one-half cup sugar and little salt;
put part of the milk, salt and sugar
on the stove and let it boil; dissolve
the corn starch in rest of the milk;
stir into the milk and while boiling
add the yolks; flavor with vanilla.
TUSCAN TOAST.
Cook four thin slices Of bacon in
the chatting pan and lay them aside:
brown four slices of bread, with the
crusts removed, in the bacon fat,
or part of it, if there is more than
will brown them we'll; beat four
eggs slightly. add four tablespoons
of hot water and little salt and
pepper; put one tablespoon of bacon
fat or butter in the pan; turn In
the eggs, and cook carefully; mean
while have the toast spread with
thin coating Of French mustard, ar
range two sardines on each piece,
and when the omelet is ready put
spoonful of that on the toast and
finish with the sliced bacon.
CHEESE PIE.
Line a pie pan with rich pie crust.
Cut bits Of strong cheese and put in
to it, also bits of butter sprinkled
here and there over the crust. Beat
two eggs light. and add to them one
tablespoonful of flour mixed smooth
in a little sweet milk and pinch
of salt. Add enough sweet milk to
fill the pan, and bake. This makes
an excellent breakfast dish and Is
a recipe brought from Switzerland in
the latter part of the eighteenth cen
fury.
ORANGE MARMALADE.
Six oranges, lemons, l grape
fruit. Wash fruit and slice very
thin. Cut in quarters to remove
seed and to each pound sliced
fruit add pints of cold water. Let
stand until next day and to each
pint of boiled fruit. add ! pound
granulated sugar. Boil 2 hours or
until it jellies. This makes 20
glasses.
LITTLE HELPS.
Tea stains can be removed from
dishes with soda.
When eggs are to be kept for