Yerington times. [volume] (Yerington, Nev.) 1907-1932, 1917-05-19
THE HOUSEHOLD.


The and our country needs can bt
divided into three great classes; de-
tense. produettoa, relief The women
az the natsoR are greatly concerned
with the se<oad, even we OF Lyon
Coeeey,
1t is the duty Of the women of Ma
son Valley to use as many OF the
home grown products as possible, and
thus tighten the demand OF our State
upon the markets OF our neighbors.
Many of our most populous districts
in Nevada cannot produce any food
so it behooves us to produce all we
can. and to use what cannot be mar
keted ourselves AT the present time
there is an abundance OF excellent
rhubarb to be had at a reasonable
price from the farms around. 1t is
an unsurpassed spring tonic and blood
purifier, so the cook who serves 1t &C
composites two purposes.
There are many ways to prepare 1t
that make it more appetizing than the
old-fashioned sauce. Have you evei
let it stand after it was peeled, diced
and sugared until enough liquor
formed to cook it in? If you do 1t
once and then stew it slowly you will
never return to the old way. Each
piece retains its shape and floats IN
a clear rich syrup.
This recipe for rhubarbraisin pie
is favorite with the Home Econom-
les department: Peel and dice one
and one-half cups of rhubarb, add
half cup of Not Seed raisins, one
cup of sugar, one egg, well beaten
and two rolled crackers. Bake forty
minutes.
Since it shows a lack of patriotism
to waste a crust OF bread. | feel that
| must include one recipe that calls
for stale bread in this list. A simple
and quick pudding is made by putting
a LIVER of sliced bread, literally but
tered and dipped in milk, in the pud-
ding dish. spreading over this thick
layer of rhubarb. together with bits OF
butter, plenty OF sugar, and sprink
ling OF nutmeg. Next add layer OF
bread. and, if a large pudding is de-
sired. Add more layers OF fruit and
bread alternately. Serve with SIM
pie pudding sauce.
Preserving is necessary part OF
production Every woman can help
our country little II she Is willing
to put the surplus vegetables Ind
fruit for use next winter. lhere
are so many ways to dry, can, pickle
or preserve that | shall not attempt
70 give advice Farmers Bulletin 5o9
gives simple methods OF canning veg
etables in the home, and zo5 treats
canned fruit. preserves, and Jelies'
If YOU have not already secured these,
write to U. S. Department OF Agricui'
ture, Washington, ID. Z.
The latter gives the following meth
cd of keeping rhubarb without using
sugar. Cut the rhubarb when 1t is
Young and tender. Wash it thorough,
" and pare; cut into pieces about two
inches long. Pack in sterilized jars
Fill the Jars to Overlooking with cold
water and let them stand ten minutes
Drain off the water and fill again to
overlooking with fresh, cold water
Seal with sterilized rings and covers,
When required for use, treat the same
as fresh rhubarb.
Honey can be used to sweeten rhu-
barb, both for canning and immediate
use. 1t lends distinctive flavor thai
is very desirable.
The cold water methods OF canning
avoid the use of sugar just now, when
il is high, and also avoid its waste IN
such Jars as are not used during the
year.
Next week l shall lgive recipes Tor
cooking and canning asparagus.
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cTDAUED