Metropolis weekly gazette. (Metropolis, Ill.) 1???-19??, 1914-07-24
WITH JUICY RHUBARB
HoT.wEATHER oELIcAciEs JUST
NOW IN ORDER.
Little Economy That Was 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-felt
want In the cold North. where winter
stretches out wearIsome length of
days, and this first homegrown green
fruit Ia welcomed with much gladness.
Although Il is known as pie plant moro
generally than rhubarb among the
country folk OF the North, its use Is
not confined TO pie-making. It's agree
able and healthful acid Juice makes 1t
fine fruit for sauces. jellies and icess
as well as hot desserts and pies. al
though 1t has no relation to the fruit
aysstocracy, Is not even distant cous-
In except by courtesy and custom. II
cannot rank with green vegetable
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 tho
right consistency. For most tastes a
large amount OF sugar IL required to
make II quite paiatable. Much less
sugar viii be required If the rhubarb
is scalded after cutting Il up. and pre-
vious 10 cooking This Was one OF our
foremothers little economies that
seems 10 have been forgotten. Some
idea OF tho extent OF the pie-plant belt
may be gained from the list OF recipes
our friends have sent Us from the
bleak New England coast TO where
rolls the Oregon" From these We Sc
lect n number that were recipes moth
or and mothers mother used.
Aunt JeIiets Rhubarb pies--Doubt-
less, II you are q pie baker you have
a good recipe for a plain good crust.
Peel some garden rhubarb or pie plant
and cut Ia small pieces. After lining
pie plate with the pastry, hll with
layers OF rhubarb and sugar. and II a
lemon IL available use the grated yei-
low rind for havoring Cover the pie.
wetting the edges OF pastry 10 make II
adhere. Make several cuts IN the top
crust and bake In a moderate oven I'M
III tho bottom and top are nicely
Drowned. II the bottom cooks faster
than the top. put second plate under
H. When pie Ia done dust top With
powdered sugar. j,
Cream Rhuharb Plc>--one cupfui OF
rhubarb peeled and chopped 1no. one
cupful OF sugar grated peel Of lemon.
Moisten a tablespoonful OF cornstarch
with cold water. then sIll the cup up
with boiling water and add 10 the rhu-
barb. Add well beaten yolks OF three
eggs. Bake IN an under crust and
when done and cold cover with me
ringue made OF whites Of the eggs. and
half oupful Of powdered sugar. Place
in the oven just long enough TO brown
delicateiy. This Is very fne.
Rhabarb 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 tsbieaponfnis Of butter BEAT
IN egg very light aud stir into three
quarters Of eupful OF milk Nix tho
-four making rather soft dough. LIMO
sides Of baking dish or oblong shall
t0H kf4s4 win tit "a GAN t&E' - A%t-4 '
OF the chopped rhubarb. sweetened
with three cupfnls OF sugar and FIJI the
pudding dish. Roll out the remaining
crust. cover the top OF the dish and
bake half an hour.
Rhubsrb Lemon Pie.--ona cupfnl Of
stewed rhubarb. one eupfal OF sugar.
one lemon. a little ginger and three
eggs. Mix ingredients together leay-
ing out one egg white 20 be used for
a meringue 70 cover pie when DONE
Rhubarb strawberry Pies--Wash and
peel the rhubarb. and cut up In inch
piece, and cover with boiling water.
let stand on the back OF the stove IN
III Il turns white. Line pie tin with
rich paste. sprinkle on some sugar and
-four, put In rhubarb. add more sugar
and -four and add the strawberries
Add dots OF butter with rest Of sugar
and -four, cover with a crust and bake
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