Evening star. [volume] (Washington, D.C.) 1854-1972, 1915-04-18
THE RHUBARB SEASON.

/ THE RHUBARB SEASON. H
IT HERE is practically no limit to the
u number of methods by which rhu
barb may be prepared for the table.
The cook may stew, bake or escallop
It, She may turn 1t into jam, marina
lade or jelly, or she may use it in max
Ing pies, tarts or buildings, to say
nothing of the countless special des-
serts like puffs, charlottes, etc. Rhu-
barb may also be combined deliciously
with raisins. dates. figs, rice, straw
berries, currants, bananas, ginger and
many other things that will suggest
themselves to the housewife. 1t is not
necessary to peel rhubarb. The skin is
gelatinous. 1t melts and imparts rich
red color and most excellent flavor. If
sugar is added after rhubarb is cooked
it will not require SO much to sweeten
it, Do not cook it in tin or iron. When
stewing rhubarb If a handful of leaves
are taken from cherry tree and wash
ed and put in with the rhubarb. and
afterward taken out before serving,
the sauce will taste very much like
cherries. When the crust Of juicy pie
breaks. make thick paste of flour and
water and spread with knife over the
broken edge. When the pie is done the
added paste may be lifted of, leaving
the pie in good condition.
Rhubarb Shortcake.
Cut one small bunch of rhubarb into
small bits. Cook in a stone crock with
one cup of sugar and half a cup of
water. Make dough of one quart Of
flour, one-half cup of water. one-half
a teaspoonful of salt, one tablespoon
full of sugar. two teaspoonfuls OF
baking powder and milk enough
to make soft dough. Lay on
a creased baking tin and bake in
hot oven for twenty minutes. When
cool separate into two parts, upper ana
lower, without cutting. Spread with
the rhubarb sauce. Place together and
serve with cold sweet cream.
Rhubarb Pudding.
Take two cups of flour, two tablespoon
fuls of butter or butter and lard mixed,
a pinch of salt, one teaspoonful of baking
powder and scant one-half cup of milk
Take a small portion Of dough and roll
out thin Have the rhubarb washed and
cut in fine pieces, fill the center of the
rolled dough with rhubarb, cover with
sugar. place small piece of butter on
the sugar and roll. Continue until all
the dough is used. Place in a pan, cover
with one cup of sugar, tablespoonful
of flour and bits of butter. Pour over
this two cups Of water. Bake in the oven.
Strawberries and Rhubarb.
Even if strawberries should be scarce
and high. one may still enjoy that popular
preserve by combining an equal quantity
of rhubarb with the berries, Pare the
irfr, nio oh
over, wash and drain and hull the ber-
ries Put the rhubarb into preserving
kettle, bring to the boiling point, add the
berries, heat again to the boiling point,
add an equal quantity OF heated sugar
and mix carefully with wooden spoon.
Cook this slowly, stirring occasionally
until the mixture is thick and clear look
ing This should take about forty min
uteS.
A new way of using rhubarb is to stew
equal parts of it and Of bananas separate
ly until nearly done, and finish them to-
gether, with sugar and lemon to suit the
taste. When preparing oranges and rhu-
barb. allow only half the quantity Of
orange to given quantity of rhubarb.
Rhubarb Dainty.
Cut the rhubarb in small pieces Boil
in it to make it sweet. After it has
! juice from it in separate pan and
put few drops of strawberry juice in
it. Put in one-fourth cup Of cornstarch
and one-half cup of sugar or more, If
minutes. When cool and ready to serve,
put one teaspoonful of sugar and as
much milk as you wish.
Rhubarb Gelatin.
Cook some rhubarb and run it
through sieve. Sweeten to taste, heat
and add box Of gelatin already dis
solved. Stir the ingredients and pour
1t into a shallow pan. When cut in
slices, 1t Is very nice to serve with any
cold sliced meat. 1t also makes an ex-
cellent fish garnish.
Rhubarb Ice Cream.
Cut up enough rhubarb. without peel
ing, to make three pints. Put into a
preserving kettle, add pinch of salt.
and just enough cold water to cover.
Stew until tender, add pound of
sugar, stir until dissolved and strain
through a fine sieve. When nearly
cold. add one pint of cream and more
sugar, if needed, and freeze.
Rhubarb Conserve.
To each pint of fresh rhubarb, peeled
and cut into small pieces, add one cup
of brown sugar. and let it stand for
two hours Add one-half cup Of seeded
raisins and the juice of one lemon.
Cook this slowly until the desired con-
sistency is obtained. Place two young
sweet or rose geranium leaves in the
bottom of the tumbler and pour the hot
conserve over them. This gives a very
aromatic and pleasing flavor.
Rhubarb Canned With Sugar.
Wash carefully rhubarb that is ten
der. but do not peel it. as the pinky skin |
makes the canned fruit a beautiful |
color. Cut into inch pieces and meas |
ure. For every three quarts Of the |
sliced rhubarb allow three cupfuls of !
sugar and one cup of water. Dissolve
the sugar in the water, add the fruit
and simmer gently for fifteen minutes
Have ready sterilized jars with new
rubbers and air-tight tops, fill to over
flowing with the boiling fruit. and
screw as tightly as possible After
several hours, when the fruit has
cooled, the top can be screwed tighter