The Columbus courier. [volume] (Columbus, Luna County, N.M.) 1911-1920, 1918-07-05
RHUBARB IS ONE
OF BEST PLANTS
Advance Guard Of Many Good
Things in Way Of Fresh
Fruits and Vegetables.
YOUNG LEAVES ARE TENDER
Expert Of Department Of Agriculture
Relates Her Experience In Making
Delicious plshes-some Recipes
Are Given.

I always hail with delight the first
tender stalks OF rhubarb that grow In
my garden. They are the advance
guard Of No many good things In the
way OF fresh fruits and vegetables
that the spring and summer bring to
Us.
Even the back yard or city garden
can have It's clump Of rhubarb. I hnd
II n OF the most useful plants IN my
garden. by cutting put the bloom
stalk before Il natures and pulling the
stalks often l have good rhubArb all
summer. II neglected too long the leaf
stalks become woody. but the young
leaves In the center Of the crown will
be tender and disable all hummer The
leaf area should not be reduced too
much by harvesting. al Il will weaken
the root and reduce the harvest tho
following year. Even when fruits come
! do not forget the rhubarp, and In pre-
serving time Il repays me for my care
by saving me money.
Making PressrVea
Strawberries and rnspberries are
usually expensive 10 buy by the crnte
for preserving. but l make preserves,
using from one-third TO one-hhlf by
weight Of rhubarb. Both raspberries
and strawberries have a decided favor.
90 that the rhubarb IL not noticeable.
I allow the rhuharb 20 cook down
until fairly concentrated before adding
the berries. The result Is n delicious
Jam or preserve.
From time 20 time / cut the rhu-
barb and, n II Il not wanted for I'm
mediate use, put up n few cans for
winter. l have kept some very sue
cessfully by cutting into half-inch
pieces, packing in jars and hlllng TO
overlooking with cold water, then seal
ing the Jars as usual.
Later In the summer I make a few
Jars OF rhubarb conserve, cooking the
rhubarb with sugar until concentrated,
then adding nuts and raisins.
When rhubarb made It's appearance
this spring | resolved 20 find n way 10
. II without using more than my
share Of sugar. / have found that by
using eorn strip I can make rhubarb
aauce successfully.
Rhubarb Sauce.
Wash the .hubarb and cut In half
inch pieces. Put three cupfuls OF tho
cut rhubarb In a saucepan with two
tA~blespoOnfuls OF water and cook for
I'VE minutes. Add one and one-half
eupfuls OF corn strip and cook to-
Eether until the rhubarb Is tender.
II you desire a sweeter sauce. n
tablespoonful or so Of sugar win help.
one OF my favorite desserts IL rhu-
barb tapioca.
Rhubarb Taploea.
Soak a half cupful OF pearl tApiOca
IN two cupfuls OF water until soft. Put
In double boiler and cook until clear,
adding more water II necessary. Add
a half teaspoonful OF salt and stir In
two cupfuis OF rhubarb sauce. When
cool add n teaspoonful OF vanilla.
Chill and serve with cream.
Another favorite OF mine IL rhubarb
scallop. / save all leftover mufins or
biscuits made from the wheat substi-
tutes and grind them into crumbs.
These l use nj a basis for scAlloped
dishes.
Rhubarb Soallop.
Wash sender rhubarb stalks and cut
into pieces about an linen long. For
eae cupful OF crumbs use 4 cupful
and a half OF the cut rhubarb. II tho
crumbs aro very dry. moisten slightly