Evening star., 1919-04-18
But 1t is Also a Delicious Food
Now 1t May Be Cooked
To Can and Preserve-Espe-
cially Appetizing Dishes.

Rhubarb is an interesting study
viewed as either a food or medicine
1t has a rightfui claim to tonic quail
1t has a beneficial effect on the liver
and rids the body of uric acid AS
soon as young leaves come out on the
cherry tree. gather a handful and
steep them as you do tea. Strain the
juice and add it to cooked rhubarb-
This liquid imparts the taste of cook
ed cherries TO the rhubarb.
Canning Rhubarb.-Boil and seal in
glass jars without adding sugar. Later
it will be useful in forming the bulk
of acids and buffers. 1t is good to
mix with berry jeIlies and imparts the
desired amount of acidity to plum.
cherry and peach jellies. which often
turn to thick. stringy syrup ana
will not jell without acid Slender
rhubarb is finer grained than very
thick stalks. and requires less sugar
to sweeten it.
Rhubarb may be canned in cold wa
ter Use freshly cut stalks, fit them
tightly into a thoroughly clean jar
and let the water run full force into
Inc lar lot nIteSH minutes UHtit dAi
is excluded; screw on the top while
the jar is still under water, see that
it is perfectly alright. and the con-
tents should keep and be like fresh
rhubarb.
Rhubarb PreserveS-To three pounds
of rhubarb add three pounds of suga:
and the juice of three lemons. Cool
for thirty minutes. then add the
grated rind of three lemons and one
half a pound of chopped almonds.
Cook thirty minutes longer and put
in glass jars.
Rhubarb Soup-Allow three small
stalks of rhubarb to each pint of
stock, preferably white stock; cut it
fine and cook in the stock until ten
der. adding an onion sliced thin for
each quart of stock seasoning with
celery, salt and pepper Put through
a sieve and just before serving add a
sprinkling of very fine chopped pars-
ley. The onion may be omitted and
lemon rind substituted. The stock
may be somewhat thinned if preferred
or less rhubarb used.
Rhubarb Griddle Cakes-Allow one
pint of bread crumbs to one pint of
hot milk and soak for one hour. Mix
smooth. then add the beaten yClks of
two eggs, one tablespoonful of soft
ened butter and one cup of -four in
which two teaspoonfuls of baking
powder. one-half teaspoonful of salt
and one teaspoonful of sugar have
been sifted. Beat stiff the whites of
the eggs and add last. alternately. with
one-half pint of strained. slightly
sweetened rhubard (stewed or baked).
Eake like other griddle cakes.
Rhubarb Gelatin.-Cook some rhu-
barb and run it through sieve.
Sweeten it to taste, heat and add
box of gelatin already dissolved. Stir
the ingredients and pour into a shall
low pan. When cut in slices it is
very nice to serve with any cold sliced
meat. 1t makes an excellent fish gar
nish.
Rhubarb Desserts.
With Strawberries or Figs.-Cut
into inch lengths and place in a dou-
BILE boiler or crock. Ordinarily al
low no water. but cook as in baking
rhubarb. where a very gentle heat will
make the juice exude sufficiently to
moisten and stew it. Add sugar when
clear and tender. Serve cold If
served plain spice may be added to
taste when cooking, or when cold add
uncooked whole strawberries. Figs
may be soaked in hot water or steamed