Evening star., 1921-04-24
To Cook Rhubarb.

There Is scarcely any limit to the
number of methods by which rhu-
barb may be prepared for the table.
1t may be stewed. baked or seal
loped. turned into jam. marmalade or
jelly. or it may be used in making
pies, tarts or puddings, to say moth
ing of the countless special desserts
like puffs, charlottes, and other des
serts. Rhubarb may also be delic-
iously combined with raisins, dates,
figs, rice. Strawberries, currants. ba
nanas. ginger and many other dishes
that will suggest themselves to
resourceful housewife. 81.
1t is not necessary to peel rhubarb.
The skin is gelatinous 1t melts, and
imparts rich red color and excel
lent flavor. II sugar is added after
the rhubarb is cooked. it will not
require as much to sweeten it. Do
not cook it in tin or iron. When the
crust of a juicy rhubarb pie breaks
make thick paste of flour and wa
ter and spread it with a knife over
the broken edge. When the pie is
done, the added paste may be lifted
off. leaving the pie in good condi-
tion.
barb and run it through sieve
Sweeten to taste, heat and add box
of gelatin already dissolved. Stir
the ingredients and pour into shall
low pan. When cut in slices, it IS
very nice to serve with any cold
sliced meat. This also makes an ex-
ceIlent fish garnish.
Rhubarb Mold.-Take one pound of
rhubarb, one-half a pound of dates,
three ounces of ground rice. one pint
of milk and one and one-half ounces
of sugar. Wipe the rhubarb, cut it
into inch lengths, wash the dates.
put both into a jar, cover with water.
place a cover on the jar and stew the
fruit until tender. Remove the dates.
take out the stones and cut the fruit
up into small pieces Put the milk
on to boil. Blend the ground rice
with little cold water or milk
Pour the boiling milk onto it. return
the mixture to the pan and stir until
boiling; simmer for ten minutes. stir
ring frequently. When cooked. add
well together. color red with vege-
table coloring, pour into a mold
rinsed in cold water and leave to set
When cold turn out and serve with q
thin custard.
Rhubarb Shortcake.-Cut one small
| bunch of rhubarb into small pieces
Cook in an enameled dish with one
cupful of sugar and half a cup OF
water. Make a dough of one quart OF
| -four. one-half cup of water. one-hali
| teaspoonful of salt, one tablespoon
| a soft dough. Lay on creased bak.
| ing powder and milk enough to make
a soft dough. Lay on a creased bah
| ing tin and bake in a hot oven fol
| twenty minutes. When cool separate
! into two parts, upper and lower
| without cutting. Spread with the
| rhubarb sauce. Place together ant
| serve with cold cream
Rhubarb With Preserved Ginger
Place a layer of cooked rhubarb il
] a glass dish and cover with lady fin
gers moistened with rhubarb juice
! Sprinkle in one-fourth pound Of chop
| ped preserved ginger and over al
pour a good custard and garnish witt
whipped cream and stripes of an
gelica-
| Rhubarb With Bananas.-A pNIT way
| to use rhubarb is to stew equal parts
of il and of bananas separately until
nearly done, then finish cooking them
together, with sugar and lemon to
suit the taste.
Rhubarb Marmalade- - Put SIX
mounds of rhubarb which has been
peeled and cut into small cubes into
preserving kettle: also seven
pounds Of granulated sugar, the graf
ed peel and juice of two oranges ana
two lemons and one-half pound each
of English walnuts and almond nuts,
chopped fine. Mix all together. cover
and let stand all night. Boil until II
begins to jelly and stir to keep II from
burning.