Norwich bulletin. [volume] (Norwich, Conn.) 1895-2011, 1915-04-03

sieve, sweeten to taste, flavor with
lemon with the rhubarb, and let get
very cold. Beat the whites of two eggs
stiff with two tablespoons of powdered
sugar, whisk lightly into the siften
rhubarb, dust the top with sugar and
sprinkle with finely chopped almonds
and serve at once.
Rhubarb jelly with Whipped Cream
Cut one pound of rhubarb into short
pieces and put in a granite baking pan
with one cup Of sugar, the thin yellow
rind chopped from half a lemon and
one and one-ha1f inches of ginger root
Cover and bake until tender. Have one
half ounce of gelatine soaked in one
half cup of cold water until soft, add
it to the rhubarb, set the dish in pan
of boiling water and stir until thor
oughly dissolved; add one tablespoon
of lemon juice and pour all into a fancy
mold that has been dipped in cold
water. Keep on ice until time to serve,
then turn out on glass dish. fill the
center with whipped cream and place
small mounds Of it around the jelly.
Rhubarb Tapioca-Cook one cup of
tapioca in sufficient water until clear;
add one cup of sugar, one tablespoon
of butter, the grated yellow rind and
juice of a lemon and one-haf tea
spoon of salt. Have two cups of finely
cut rhubarb in a well buttered granite
pudding dish, pour the tapioca over it,
and bake In moderate oven for one
half hour or longer. Serve cold with
cream.
Rhubarb Sage Pudding-Cook one
half cup of sage until clear; then stir
in one cup of thinly sliced rhubarb, one
cup of sugar, a little ginger root and
thinly shaved preserved ginger, and a
large pinch of salt. One-half cup of
seeded raisins is an improvement. Turn
into buttered pudding dish and bake.
Serve hot, with a pudding sauce.
Rhubarb Bread Pudding-Cover one
quart of fine bread crumbs with sweet
milk and let soak for an hour. Add
two well beaten eggs, one cup of sugar,
one tablespoon of butter, one-fourth
teaspoon each of salt and soda. and
two cups of chopped rhubarb. Pour
in a well buttered pudding dish and
bake in a quick oven. Serve with
sauce.
Rhubarb Cobbier-Butter a shallow
granite baking dish, nearly fill with
finely cut rhubarb and add sugar to
sweeten and a few bits of butter. Make
crust of two cups of flour, two tea
SPOONS of baking powder, one-half tea
spoon of salt, two tablespoons of butter
and sweet milk sufficient to make a
rather stiff batter. CA well beaten egg
is an improvement) Pour the batter
over the rhubarb and bake in a quick
oven. Turn out with fruit side up and
Rhubarb custard Pie-Stew one pint
of chopped rhubarb in very little
water until tender, rub through a sieve
stir in one cup of sugar mixed with
a tablespoon of flour or cornstarch,
pinch of salt and two well beaten eggs.
Line a plate with nice paste, brush
over with white of egg, pour in the
rhubarb mixture and bake in a quick
oven. Add a meringue of the white of
an egg whipped stiff, with a spoonful
of powdered sugar. and return to the
oven to brown lightly; or it may be
served with whipped cream heaped on
top instead of the meringue.
Rhubarb and Raisin Pie-Mix one
cup of chopped rhubarb and one cup
of chopped seeded raisins, one cup of
granulated sugar, the grated rind of
half lemon and all of the juice, one
we'll beaten egg and one tablespoon of
butter. Bake with two crusts. This
quantity is sufficient for two small
pies.
Rhubarb Cake = One and one-half
cups of sugar, one-ha1f cup of butter,
a pinch of salt, one we'll beaten egg;
stir one and one-third teaspoons of
soda into one and one-third cups of
stewed and sweetened rhubarb, and
add to the other ingredients; then add
| two cups of flour and one cup of chop
ped raisins. Bake in a loaf.
Rhubarb Ice Cream-Cook one quart
of cut up rhubarb with one cup of
water and one cup of sugar; strain,
add one teaspoon Of ginger extract and
then mix with two cups Of whipped
cream or custard and freeze. Serve
with sweet waters
Rhubarb Sherbet-Cut up two pounds
| of red rhubarb and cook with a very
little water, the rind of a lemon and
| plenty of sugar to sweeten; strain, add
the juice of one pint of good lemonade
and freeze. Serve in sherbet cups and
decorate with strips of candied gin
ger.
| Spiced Rhubarb-Three pints of fine
ly chopped rhubarb, the same amount
| of sugar, one-half cup of white vine
gar, one teaspoon of finely minced can
died ginger, one level teaspoon OF
ground cinnamon, one-half teaspoon OF
cloves: mix thoroughly, and simmer
gently with one CUP of water for one
hour. Serve up like jelly:
| POLNSETTIA.