Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1921-04-19
HOMKMAKERy COLUMN.
ooRsspondsnss On TOPICS Of interest 10 The ladies
q Sohcited. Address: Editor HonUGAKHs'
CoLUU, Oxford Democrat. South Paris. Ne
Rhuberb-par EXCELLENCE.

Rhubafb-Paf Excsllence.
Ny family Of growing children ate ito
rhubarb sauoe disdainfully, and this
reluctance on their part troubled me .
good deal. Rhubarb u ono OF natures
spring tonics. knew my children
needed tho elements Il contains.
"Why don't you like ~" ! asked, 81
last, one morning, - Walter pushed
away bis dishful untaated.
'Nothipg but little strings" he an
swered peevishly. II don't like the
way It feels In my mouth"
81 ate oil mine," said another child
virtuously, "but I'm getting awfully
tired of It." Tired of i'll And the sea-
son had only just begunl
Here was one Of the little problems OF
the household. longed to solve 1t and
experience the honest complacency tha'
comes with the getting round such diff
ficulties, no matter how trivial they may
seem.
cooked no more big bowls Of rhu
barb for several weeks. AZ the plants
needed trimming, pulled the tender
rcd stalks and gave them away to
neighbor whose family appreciated their
goodness.
In the meantime, experimental upor
rhubarb sauce In small quantities, and l
finally evolved q rule for cooking from
which now never deviaie in the slight
est particular. 1t makes perfectly
delicious sauce-more like some rich,
foreign fruit In its flavor, than plain,
0ld.fsshioned rhubarb.
The most satisfying thing about m,
achievement 10 that l gained my point.
The family now eats Its rhubarb sauce,
and cats Il with q relish. 1t Is no Longer
foil OF '.little stripgs." Each separate
piece of rbubarb holds its shape In a
clear syrup of beautiful color. This l.
the way:
Trim the stalks without peeling, then
wash and cut into three-quarter inch
pieces. Measure the rbubarb. FoI
every three level cups of fruit, allow one
level cup of granulated sugar. Put thu
sugar into saucepan large enough to
make the sauce ip. Moisten the sugar
with one-quarter of it's amount of wafer.
When this has dissolved and come to q
boil, add the rhubarb. Rhubarb re
quires very little cooking. much les,
than most people think. As the sauc'
boils up around the edges, gently press
the center down and under with the fat
bowl Of spoon, until all parts Of 1t have
reached the boiling point. Remove that
instant from the FIRE and turn carefully
into the dish in which 1t is going to
remain. 1t mag seem to you not quite
done, but that Is all right. 1t will COD.
tinue cooking for several minutes In the
heat 1t retains.
To can rhubarb, just turn the boiling
sauce into sterilized jars. Rhubarb
"keeps" beautifully. 1t carries, In its
composition, its own protection against
spelling.
Use the same proportions OF sugar and
fruit when making pies, only add -four
to thicken. 1t is best to mix the fruit,
sugar and -four in separate bowl, and
then turn into the plate which you have
lined with crust. A few bits of orange
peel scattered over the top before put
ting on the upper crust give the pie an
extra pleasing favor.
1t Is generally the careless throwing
together of materials and too long cook
ing that make rhubarb sauce so often q
distasteful dish. The delectable quality
that IL takes on with careful cooking
we'll repays one for the little extra
trouble of being particular.