The Oklahoma City times. [volume] (Oklahoma City, Okla.) 1908-1984, 1918-05-17
USE RHUBARD FREELY IN SPRING,
URGES D|ET|T|AN, Who PRA|SES|T
AS HEALTHFUL AND APPET|z|NC

furnish fuel and building material and
that will regulate the body functions.
Rhubarb IN itself furnishes neg
ligible amount OF fuel, but the sugar
that is always added to it increases its
value in that respect
Building material constitutes both
protein and ash or mineral matter. Rhu-
barb furnishes no protein, but II pro
yideS very generously amounts of ash
which 60 to make up various soft tis-
sues and thc bones of the body and is
also very important in regulating the
functions OF the body.
Rhubarb, like practically all fruits
and fresh vegetables, acts as a mild lax
alive and for this reason, it is valu-
able food.
The cooking OF rhubarb is very simple
and very easily done.
Skin Should Be Left On.
Rhubarb should be washed thorough
ly and cut in small pieces about one
inch long in preparation for cooking
The skin should always be left on, A
red skin is to be preferred to a colored
one because OF the more attractive ap-
pearance OF the cooked product.
Forced rhubarb natures in from four
to six weeks. The stalks are tender and
require very short cooking. Sauce made
from it is usually weak in color but de
icious in flavor.
There are At least three good ways
of canning rhubarb for sauce:
First, pack the rhubarb as tightly as
possible in Jars. Fill the jar TO over
flowing with hot, heavy syrup made OF
twice as much sugar as water and
cooked until the syrup forms a thread
when dropped from a spoon. Adjust
the rubber and lid but do not seal the
jar. Sterilize the jar for fifteen min
utes on rack in a pan OF boiling water
The water in the pan should come to
within an inch from the top Of the jar.
Seal the jar, remove it from the water
invert and allow to cool Store in a
dark place Rhubarb canned in this
manner makes good sauce or filling for
pies.
Second In pint jar place layer Of
sugar one-half inch deep, then a layer
OF rhubarb OF equal depth, and alter
nate in this manner until the jar is
filled having a layer of sugar on the
top. Adjust the rubber and lid and
sterilize the jar as directed above, for
twenty-five minutes. Seal the jar, re-
move from the water, invert and let
cool Store in a dark place to keep
il from fading This makes richer
sauce than does the first method pre-
viously described.
Third Fill the jar with rhubarb and
place under the faucet where the cold
water is allowed to run over il, so that
every crevicc is filled The jar is then
sealed and stored in a cool, dark place.
I. should not be disturbed in any way
until ready for use Although this un-
cooked rhubarb may keep satisfactorily,
the flavor is not quite as good when
made into sauce, as when canned with
the sugar,
Rhubarb Preserves.
One quart thubsrb cut in small
pieces.
Three cups sugar.
One cup water
Boil the sugar and water until the
syrup becomes brittle when dropped
into cold water. Drop the rhubarb in
the boiling syrup and cook the mixture
until il is thick and clear. Because OF
its strong concentration of sugar, this
preserve does not have to be sealed, but
the Jars In which It is placed should
he covered to keep free from dust.
Rhubarb and Strawberry Sauce.
Three quarts rhubarb, cut in
small pieces.
One quart strawberries
Two quarts sugar.
Mix the sugar with the fruit and boil
until the sauce forms heavy syrup.