Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1922-04-26
Rhubarb, Typical Spring Vegetable,
Is Introduced as Novelty by Mrs. Wilson
From Al Orer This Country and From Foreign Land Come
Recipes for Pudding Pie, Cake and Spced Preserves

up between the dumplings. giving a
pretty color to the dumplings.
New England Rhubarb Dumplings
Place in mixing bowl
T,co cups of -four,
One.ha1 teaspoon of salt, ....
Four teaspoons of baking ponder,
-Four tablespoons of sugar.
Sift to mix. and rub into the -four
four tablespoons of shortening: add
nine tablespoons Of water and form a
dough; turn out on pastry board and
roll out .one-half inch thick; cut in
five Inch squares and fill center with
rhubarb cut in inch pieces; fold the
dough closely about the rhubarb and
then tie each dumping in individual
dumping cloth: plunge into kettle Of
utes: lift into the colander to drain and
serve with thin. well sweetened rhubarb
sauce; garnish with hard sauce.
Boiled Roly Poly
Place in mixing bowl
One and three. quarters cups of tour.
One-hdlf teaspoon of salt
-Four teaspoons of baking po,cder.
Sift to mix, and then rub two ,1blc.
spoons of shortening into the flour !;
beat one egg in scant one half cup of
milk and use to form dough turn on
Toured pastry board and roll out three
fourths inch thick; spread with finely
chopped rhubarb, using about three
cups; then cover with
One cup of bronn sugar
and roll as for jelly roll; tie in pudding
cloth and plunge into kettle of boiling
water; cook for forty minutes; ther,
lift to cOlander to drain and serve with
following sauce.
Place in bowl
White OF one egg.
jelly.
Whip. using the dover style egg
beater, until the mixture Is a thick
fluffy meringue. then whip in one and a
half cups Of thin, well sweetened rhu-
barb sauce.
Old. Fashioned Rhubark Pie
Line pie plate with plain pastry. For
this pie 1t Is best to select deem plate !:
the New England housewife uses a
shallow pudding pan. Fill the Mate
with finely chopped rhubarb. Now
place in small bowl
One cup Of bro,cn sugar.
Onc-hat teaspoon of nutneg.
Five lerel tablespoons of -four.
Rub between the fingers to blend and
then spread over the rhubarb. Now
cover with strips of pastry cut about
one inch wide, in criss-cros fashion !:
bake in slow oven for forty five min
utes. Serve with whipped cream.
Rhubarb Cake
/ Place in mixing bowl
/ Three. quarters cup of sugar,
/ Four tablespoon. of shortening.
Cream WELL Now add
T,co cups of -four,
-Four teaspoons OF baking powder,
One and one quarter cups of cooked
rhubarb.
Beat to smooth batter and turn in
deep, well CREASED and Toured layer
cake pan: now spread top smoothly and
cover with inch blocks Of rhubarb
sprinkle one half cup of brown sugar
over the rhubarb and bake in moderate
oven for thirty-f five minutes.
Rhubarh Conserve
Peel two pounds of rhubarb; place
in preserving kettle and add
Tpo pounds of sugar,
One package of seeded raisins,
One cup of preserved ginger, cut IN
tiny bits.
Place where the sugar will melt very
slowly. and then cook until clear and
thick like jam; fill into sterilized Jars
and seal. Try this method of prepar
ing the rhubarb for breakfast fruit
Wash the rhubarb and cut In incl
pieces; place in casserole dish. add
Juice of orange, r"u.r.
One half package Of seeded raisias,
One and onc-haH cups OF bror,
sugar. s.E &sf
Cover closely and bake in slow over
for forty-fye minutes; cool before open
ing the dish. Serve on fruit saucer
with spoon of whipped cream for gar
nish. If you desire the rhubarb to hav'
light, clear, pink color use granulatet
sugar in place of the brown.
For those who must limit the amour
OF sugar the rhuberb can b cooked Il
this mauneg, onittins IT, sueaF; III
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