Bonners Ferry herald., 1919-09-30

prepared by the United States Depart
ment of Agriculture
Inc rhubarb In your garden ready
for use now has many possibilities.
In addition to the delicious rhubarb
sauce and rhubarb pie, there are many
other ways of serving 1t. For some of
these ways recipes have been tested
In the experimental kitchen of the Of
fice of home economics, United States
department of agriculture. If you
make use of them, they will lengtben
your list of favorite spring dishes and
afford your family more opportunity
for saying "That's finel You're wan-
derful cook"
Half a dozen clumps of rhubarb,
whose acid stalks make a good sub
stitute for fruit should provide a sup
ply all summer for family of average
size.
Here are some tested recipes:
Rhubarb SouffIe.
cups rhubarb. u cup milk.
tablespoon fat: eggs.
2 tablespoons flour. 2 tablespoons su-
cup sugar. gar.
Wash rhubarb and cut into small
pieces. Add only as much water as Is
necessary to prevent burning. Add
sugar when rhubarb has reached the
polling point, and boil until we'll cook
ed and tender. Pour off the juice and
put the pulp in bottom of creased bak-
ing dish. Melt fat, add flour, and grad
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pour into yolks of eggs beaten until
thick and mixed with 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 Ralsins.
Wash rhubarb and cut in half-inch
slices. For a pound of rhubarb take
half cupful raisins and one cupful SUI
gar. Cover raisins with boiling water
and let cook until the pulp is tender
and the water evaporated to two tc
three tablespoonfuls. Sprinkle rhu
barb, raisins and sugar in a baking
dish and let cook In the oven or or
top of the range until rhubarb is ten
der but not broken. Prunes may be
used instead of raisins.
Rhubarb MarmaIade.
~ cups unpeeled : cup ground car
q cup shredded ~ cups sugar.
pineapple. teaspoon salt.
/ lemon.
Cook carrot in enough boiling saltet
water to cover. When tender, add
shredded pineapple and rhubarb cut II
slices Il Inch thick and lemon quar-
tered lengthwise and cut in thil
slices. Cook ingredients slowly, stir
ring as little as possible until thick
This recipe makes three glasses mar
malade.
: Rhubarb Gelatin Pudding.
: tablespoons gela- / cup boiling wa
cups rhubarb / cup sugar.
" cup cold water. Y teaspoon lemo
juice. extract.
Make rhubarb juice by cooking fou
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cupful of sugar until tender; the
strain off the juice. Soak the gelati
In cold water five minutes and dissolv
In boiling water. Add sugar and ST
until dissolved, then add rhubarb juic'
Strain into mold first dipped In col
water and chilled. This amount wi
make six average servings.
This recipe is particularly useful
a means of using the juice when a dis
requiring only the pulp of the rhubar
is made. If desired it may be serve
with diced fruit.
Rhubarb Bavarian Cream.
2-s tablespoon gran " teaspoon lemc
ulated gelatin. Juice.
tablespoons cold 1 cup cream. whil
water ped
n cup sugar.
1 cup rhubarb pulp made by boiling, uni
tender. 4 cups of rhubarb with i TO
cups sugar, according to taste.
Soak gelatin In cold water. Ae
sugar to rhubarb pulp. lemon 1uic
and soaked gelatin; chill In pan
ice water, stirring constantly. Wn'