Evening star., 1922-04-21
Rhubarb, Asparagus and Other
Appetizing Dishes for Spring

the grated rind Of three lemons and one
half pound Of chopped almonds. Cook
for thirty minutes longer and put in
glass jars.
Rhubarb Relish for Fish.-Cook some
rhubarb and run it through a sieve.
sweeten to taste. heat and add a box
Of gelatin already dissolved. Stir the
ingredients and pour into a shallow pan.
When cut in slices it is very good to
serve with any cold sliced meat or fish.
Rhubarb Ice Cream-Cut up enough
fhubarb without peeling to make
three pints. Put it into preserving
kettle, add a pinch of salt and just
enough cold water to- cover. Stew
until tender. add pound of sugar,
stir until dissolved, then strain
cold add one pint OF cream and moro
sugar IL needed and freeze.
Rhubarb In Pastry Cases-Cook the
rhubarb stalk in half-inch pieces
without peeiing them or adding
! water. Sweeten and flavor with a
each cup of the rhubarb add the
beaten yolk OF one egg. Cook until
thickened, cool and fill small pastry
cases. Put a spoonful of meringue
made from the whites OF the eggs,
with a teaspoon of sugar for each
egg, on each little pie and put In q
moderate oven to rise, stifen and
| take on a golden color.
Baked Rhubarb Pudding-Mix to.
,, gether four tablespoons of butter and
one-half cup of brown sugar and
spread over the inside of pudding
mold. Mix and sift two cups OF flour,
one-half teaspoon of salt and one
teaspoon of baking powder. Rub in
one-half cup OF shortening and when
well blended add enough water to
make a stiff dough. Roll out as thin
as possible on a Toured board and
he xl-tf
with sliced rhubarb. sprinkle with
sugar. cover with pastry and bake
in a moderate oven for about an hour.
Serve hot.
Made With Asparagus
Asparagus Baked in Molds.-Cook
one bunch Of asparagus until tender;
line creased molds with asparagus
tips about three inches long; cut the
rest OF the asparagus in one-inch
pieces. make a sauce of two table,
spoonfuls OF butter, two tablespoons
OF flour, one cup of asparagus water.
one teaspoon of salt and little pep
per: when thick pour slowly over
four beaten eggs and add the cut
asparagus: fill the molds with this
of hot water and bake in moderate
oven for about thirty minutes. or un-
til firm; turn out on hot platter and
surround with white sauce. Garnish
with parsely.
Cream of Asparagus Soup.-Wash
and drain two punches of green as
paragus. reserve the tips and add
the stalks to one pint of cold water:
boil for five minutes, drain and add
three pints of soup stock and one
slice of onion: boil for thirty minutes
and rub through a sieve: heat three
tablespoons of butter. add three table
spoons of flour. the asparagus stalks
and one teaspoon OF chopped parsley:
cook with the hot stock and some
milk, serve with the tips and crou-
tons: one-half cup Of whipped cream
may be added to the soup just before
serving.
Asparagus in Bread Cases-Cut a
square loaf: trim off the crusts and
then scoop pieces out Of the center;
brush these bread cases lightly with
butter and toast them in the oven
until q golden brown. Cut bundle
of asparagus into half-inch lengths,
cover with boiling water. add n tea
spoon of salt and simmer gently for
three-fourths of an hour: drain the
asparagus. save half pint of the
water in which il was cooked, bring
this to the boiling point again and
pour it while hot into the yolks Of
five eggs we'll beaten: stir over hot
water until thick and jelly-iike: take
from the fire and add carefully two
tablespoons of butter that has been
cut into bits, one bit at time: add
half a teaspoon OF salt, q dash OF
pepper and then add slowly q table
spoon OF tarragon vinegar; add to
this the cooked asparagus: fill into