Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1919-05-27
Rhsbarb Good Substitute Tor Fruit.
HALF A DOZEN cLUMPs SHOULD PRO-
VIDE ALLsuMMER SUPPLY.

HALF A DOZEN cLUMPs SHOULD PRO-
VIDE ALL-suMMER SUPPLY.
The rbubarb In your garden ready for
use now has many possibilities. 10
addition to the delicious rhubarb sauce
and rhubarb pie, there are many other
ways Of serving It.. For some of these
ways recipes have been tested In the
experimental kitchen Of the Office OF
Home Economics, United States Depart
ment of Agriculture. II you make use
Of them, they will lengthen your list Of
tavorlte spring dishes and afford your
family more opportunity for saying
Half dozen clumps OF rbubarb,
whose acid stalks make q good substi.
tute for fruit, should provide q supply
all summer for family of average size.
Here are some tested recipes:
RHUBARB soUFFLE
4 cups rhubarb
/ tablespoon fat
Q tablespoons -four
] cup sugar
IL cup milk
2eggs
2 tablespoons sugar
Wasbl rhubarb and cut into small
pieces. Add only as much water as IL
necessary to prevent burning. Add /
cup sugar when rhuberb has reached the
boiling point, and boil until we'll cooked
and tender. Pour of the juice and put
the pulp in bottom of CREASED baking
dish. Melt fat, add -four, and gradually
hot milk. When we'll thiokeDed pour
into yolks of eggs beaten until thick and
mixed with 2 tablespoons sugar. Cool,
cut, and fold in whites of eggs beaten
stiff. Pour mixture over rhubarb and
bake In slow oven 40 minutes or until
firm Serve at once with the rhubarb
juice as sauce. This recipe will make
six average servings.
RHUBARB BAKED WITH RAIsINs
Wash rhubarb and cut in half-inch
slices. For pound of rhubarb take ! 2
cup raisins and cup sugar. Cover
raisins with boiling water and let cook
unit! the pulp is tender and the water
evaporated to 2 or tablespoonfuls.
Sprinkle rbubarb, raisins and sugar in
4 baking dish and let cook In the oven
or on top of the range until rhubarb is
tender but not broken. Prunes may be
used inst cad of raisins.
RHUBARB MARMALADE.
112 cups unpeeled rhubarb
"a cup shredded pineapple
"a cup ground carrot
ia cups sugar
lemon
teaspoon salt
Cook carrot in enough boiling sailed
water to cover. When tender, add
shredded pineapple and rhubarb cut In
slices IA inch thick and lemon quartered
and cut In thin slices. Cook
slowly, stirring as little as
possible until thick. This recipe makes
three glasses marmalade.
RHUBARB GELATINE PUDDING.
Q tablespoons gelatine
IL cup cold water
2 cups rbubarb juice
cup boiling water
cup sugar
IL teaspoon lemon extract
Make rhubarb juice by cooking four
cups of diced rhubarb with one cup of
sugar until tender; then strain of the
juice. Soak the gelatine in cold water
five minutes and dissolve In boiling
water. Add sugar and stir until dis
solved, then add rbubarb juice. Strain
into mold first dipped in cold water
and chill. This amount will make six
average servings.
This recipe is particularly useful as a
means of using the juice when q dish
only the pulp Of the rhubarb
is made. II desired it may be served
with diced fruit.
RHUBARB BAvARIAN CREAM
% tablespoon grsnulated gelatine
2 tablespoons cold water
IL cup sugar
IL teaspoon lemon juice
cup cream, whipped
cup rhubarb pulp made by boiling
until tender 4 cups of rbubarb
with to 2 cups sugar, according
to taste
Soak gelatine in cold water. Add
sugar to rhubarb pulp, lemon juice, and
soaked gelatine; chill in pan of ice
water, stirring constantly. When II
begins to tbicken fold in whipped cream,
mold and chill.
This recipe will I'll six average-sized
individual molds.
RHUBARB TAPIocA.
1-2 cup pearl tspioca
Q cups water
IL teaspoon salt
2 cups sweetened rhubarb sauce
teaspoon vanilla
Soak tapiocs in water until soft. Put
In double boiler and cook until clear,
adding more water II necessary. Then
add salt and rhubarb sauce. When cool,
flavor with vanilla. Chin and serve with
cream.
RHUBARB BETTY.
Wash tender rhubarb stalks and cut
in piocaa ahont an inch lonO Ito 10