Perth Amboy evening news., 1922-03-15
Kitchen Hints
Tempting Menus

There are many delightful ways to
prepare rhubarb for the table. Use
it often in the early spring. but try
to vary the way of serving 1t to pre-
ven monotony.
II you serve stewed rhubarb
for breakfast do not serve a cereal.
A rhubarb dessert is specially good
after a fish dinner.
These several rhubarb rules are
simple and economical. Try 'em!
Stew Rhubarb
Wash and peel rhubarb. Cut in
inch lengths. Put in a colander and
pour boiling water through it. Drain
and put in stew pan with a very
little water. Cook until tender when
pierced with a silver fork.
Put one cup of graduated sugar
for every two cups of stewed rhu-
barb in a bow and pour the boiling
rhubarb over the sugar. Stir with
fork until sugar is dissolved. Serve
cold for breakfast.
Baked Rhubarb Pudding
Two cups stewed and sweetened
rhubarb, 1 cup bread crumbs, 2
tablespoons butter, 1 egg.
Add butter and well beaten egg to
rhubarb. Mix well. Fut a layer of
bread crumbs in a well buttered bak-
ing dish. Add rhubarb. Cover with
remaining crumbs. dot with bits of
butter and bake As minutes in a
moderate oven.
Cover the dish with buttered paper
for the first 20 minutes of baking
to prevent the top from becoming
too brown.
Rhubarb Marshmallow Pudding
Two cups diced rhubarb, 1 cup
chopped dates, / cup bread crumbs,
l tablespoon butter, IL cup sugar.
marshmallows.
Put rhubarb in colander and pour
boiling water through it. Drain and
add dates. Put in stew pan with
just enough water to prevent burn
ing. Cook 10 minutes and remove
from the fire. Add sugar. bread
crumbs and butter.
If the rhubarb is too dry add
enough water to absorb the crumbs.
Turn into a buttered pudding dish.
Cover with marshmallows cut in
quarters. Bake in a slow oven until
the marshmallows begin to melt.
Then increase the heat and brown
quickly. Serve warm.
Rhubarb Meringue Pie
Two and one-half cups finely cut
rhubarb, 2 eggs, l cup sugar. l tea
spoon butter, / tablespoon flour. 3
tablespoons water. is teaspoon salt.
Pour boiling water over rhubarD
and let stand five minutes. Drain
Mix and sift flour. and sugar and stir
into rhubarb. Beat yolks of eggs
till thick and lemon colored with
water. Beat in salt. Add butter.
Turn into a pie dish lined with un-
baked pie crust and bake in a mod
crate oven.
When the, crust ia baked and the
rhubarb tender remove from oven
and cover with meringue made with
the whites of the eggs beaten I'LL
stiff and dry with four tablespoons
OF sugar. Brown in a hot oven.
Rhubarb Tapioca
One-half cup pearl tapioca, z
cups diced rhubarb, 1 cup sugar. LIZ
teaspoon salt. a.,
Soak tapioca over night. in cold
water to cover. Drain. Put in dou-
BILE boiler with one cup boiling water
and salt. Cook until water is ABB
sorbed. Peel rhubarb and cut in
small dice. Add to tapioca with
sugar. Mix well and turn into
a buttered baking dish.
Bake until tapioca is clear. the
Juice from the rhubarb should be
absorbed by the tapioca.
Rhubarb Jelly
One cup prunes, 2 cups rhubarb,
l cup sugar, lis teaspoon salt.
orange, / tablespoon graduated gel
Ia cup cold water.
Wash prunes and put to soak In
two cups cold water. Soak an hour.
Cook in the same water till tender.
skim out prunes and add diced rhu-
barb. Cook till tender but not
mushy. Remove stones from prunes.
When rhubarb Is tender add salt
and sugar and remove from the fire.
Add juice and grated rind>o of orange.
Soak gelatine in cold water Is min
utes. Stir into hot rhubarb mix
ture. Add stoned and chopped
and turn into a mold to chill.
Copyright, 1922, N. r. A.