Cheyenne record., 1919-06-26

prepared by the United States Depart
ment of Agriculture.)
The 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 it. For some Of
these ways recipes have been tested
in the experimental kitchen of the Of
flee Of home economics, United States
department of agriculture. II you
make use Of them. they will lengthen
your list Of favorite spring dishes and
afford your family more opportunity
for saying That's fine You're won
derful cook"
Half a dozen clumps Of rhubarb,
whose acid stalks make good SUBJ
stitute for fruit should provide sup
ply all summer for family Of average
size.
Here are some tested recipes:
Rhubarb Souffle.
cups rhubarb. n cup milk
l tablespoon fat. 2 eggs
2 tablespoons flour. 2 tablespoons su-
cup sugar. gar.
WASH anu SuI lhtO SII1hll
pieces. Add only as much water as is
necessary to prevent burning. Add
sugar when rhubarb has reached the
polling point, and boil until well 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
ually hot milk When we'll thickened
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 Raisins.
Wash rhubarb and cut in half-inch
slices. For 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 to
three tablespoonfuls. Sprinkle rhu-
barb, raisins and sugar in a baking
dish and let cook in the oven or on
der but not broken. Prunes may be
used instead of raisins.
Rhubarb MarmaIade
~ cups unpeeled ;. cup ground car
rhubarb. rot.
Y cup shredded ~ cups sugar.
pineapple. teaspoon salt.
lemon.
Cook carrot in enough boiling salted
water to cover. When tender. add
shredded pineapple and rhubarb cut in
slices A-inch thick and lemon quar-
tered lengthwise and cut in thin
Slices Cook ingredients slowly. stir
ring as little as possible until thick.
This recipe makes three glasses mar
malade.
Rhubarb Gelatin Pudding.
2 tablespoons qela- cup boiling wa
tin. ter.
cups rhubarb l cup sugar
y cup cold water. y teaspoon lemon
Juice. extract
Make rhubarb juice by cooking four
cupfuls of diced rhubarb with one
cupful Of sugar until tender; then
strain off the Juice. Soak the gelatin
in cold water five minutes and dissolve
in boiling water Add sugar and stir
until dissolved, then add rhubarb Juice
Strain into a mold first dipped in cold
water and chilled. This amount will
make six average servings.
This recipe is particularly useful as
means of using the juice when n dish
requiring only the pulp of the rhubarh
is made. If desired 1t Da~T be served
with diced fruit.
Rhubarb Bavarian Cream.
2-3 tablespoon gran Y Teaspoon lemon
ulated gelatin. juice.
tablespoons cold cup cream. whip
water ped.
y cup sugar.
'Lr rIunarp pulp made bv boiling. until
tender. cups of rEubarb .vrCl ! t. .
cups sugar according to taste.
Soak gelatin in cold water. Add
sugar to rhubarb pulp, lemon Juice.
and soaked gelatin: chill in pan of
Ice water. stirring constantly. When