The Barre daily times. (Barre, Vt.) 1897-1959, 1919-04-25
Preparing Rhubarb Palatably.

our systems are calling for tonic and
blood purifier.
II is not only medicine, but real
appetizer, no matter how il is served.
Rhubsrb Sherbet--l quart rhubarb,
cup raisins, lemons, quart water,
cup sugar, egg whites, tablespoonful
gelatine. Place the rhubarb, cut in bits,
into a saucepan with the raisins well
washed and bit Of the lemon rind.
Simmer until tender, then strain off the
juice and return to the saucepan; add
the sugar and the gelatine softened in
little cold water, also the lemon juice.
Let stand until cold. Add the water and
pour into freezer and freeze until it
begins to be stiff; then stir in the stiffly
beaten egg whites. Remove the dasher.
Pack around with salt and ice and let
stand two or three hours before serving.
Orange and Rhubarb Dessert pounds
rhubarb, ~ cups sugar, 2 oranges,
tablespoon gelatine. Peel and shred the
oranges and mix with the rhubarb, us.
ing a little of the grated peel, cover with
the sugar and bake in the oven until the
rhubarb is tender; then stir in the gela
tine that has been dissolved in little
water and pour into individual molds.
Let stand to COOL turn out and decorate
with marshmallow creme. If the gela-
tine is omitted, this is good served hot
as a sauce.
Bananas in Rhubarb jelly quart
rhubarb, | cup sugar, 3 bananas, ] pint
water, package gelatine, ] lemon. Place
the rhubarb water and the lemon juice
and bit of the ripd in a saucepan and
simmer for 20 minutes or more; then
strain off the juice, add the sugar, and
if not pink enough add a small amount
of red fruit eoloring Soften the gela
tine in half eupful of cold water and
stir into the hot juice. When it begins
to stiffen, stir in the sliced bananas and
pour into a wet mold Chill and serve.
Rhubarb- Tapocs Pudding-l cup
pearl tapioca, 2 cups rhubarb, | glass
orange marmalade, | cup sugar. Soak
the pearl tapioca over night in enough
water TO cover Place layer of it in
the bottom of glass or other baking
dish and then place in layer of rhu
barb; over this pour half a glass of the
marmaIade; then repeat, having thin
layer Of tapioca on top. Sprinkle sugar
over each layer of rhubarb. Bake in the
oven until the rhubarb is tender and the
tapioca is transparent. A glass of straw
berry preserves may be used instead of
the orange marmalade. Serve with cream
or a custard sauce.
Rhubarb Pineapple Cake-l cup milk,
2 eggs, ! tablespoon butter substitute,
cup baked rhubarb, tablespoon corn
starch, cup sugar, 8 cups -four, level
teaspoons baking powder ! cup shredded
pineapple. Stir the sugar, melted but
ter, egg yolks and little of the milk
together until creamy. Stir in alter
nately with the milk and beat up we'll
all the -four except ] cup; then stir in
the remainder of the -four, to which the
baking powder has been added Stir
enough to incorporate the powder with
the batter, but do not beat up. Fold
in the stiffly beaten egg whites and bake
in Jelly cake pans. Combine the baked
rhubarb and the pineapple and thicken
with the cornstarch after they have been
heated in double boiler Spread be-
tween the cake layers when cold. Sweet
en- the filling before thickening.
Rhubarb Tutti- Frutti Shortcake--
Shortcake dough, W cup strawberry pre-.
serves, 2 cups baked rhubarb, | cup
stoned dates, q cup candied orange rind.
Sweeten the rhubarb to taste when bak-
ing, add the chopped fruits. As soon as
the shortcake is removed from the oven
spread layer with some of the fruit mix
ture. A little whipped cream can be
placed on top of each layer or a little
marshmallow creme. Rhubarb and pine
apple or just baked rhubarb make good
filling for shortcakes.
Rhubarb- Custard Pie cups rhHbarb,
eggs, 70 cup raisins, cup sugar Cut the
rhubarb up into inch lengths, place in
saucepan with the sugar and the raisins,
and enough water to start the juices
flowing. Cook TO a thick sauce; then
stir in the well-beaten egg yolks. Line
pie pan with pastry and fill in the rhu-
barb mixture and bake until the custard
is firm; remove and cover with mer-
ihgue made of the stiffly beaten whites
of the eggs and little sugar. Place in
the oven few minutes to brown lightly.
Rhubarb Meringle Psdding-lb cups
stale bread crumbs, grated rind of half
lemon, 2 eggs, Ra cupsugar, cups milk,
| tablespoon butter substitute, II tea
spoon salt, ! cup rich stewed rhubarb.
Soak the bread crumbs in the milk, add
the butter, the seasonings and the sugar
and the egg yolks, Bake about 30 min
utes in moderate oven. Cover with
the stewed and sweetened rhubarb, and
cover with meringue made of the stiff
fly beaten egg whites.-Springfeld Re-