The Bozeman courier. (Bozeman, Mont.) 1919-1954, 1926-05-28
Rhubarb for the old One

aAL04A0 - JIG OAM OMUH
IL you have an old fashioned appetite it
viii not be truly May unless pie plant
appears on your table in some form. How
we "Old ones love its bright red color
and enjoy the delicious tart tang as it
slips so easily down our Threats. How we
welcome rhubarb as a change from heavy
winter foods, and how glad we are to give
it a nhOnOred place on our menus.
My favOrite rhubarb dish is most simple,
most beautiful and most luscious. Perhaps
you too like baked rhubarb sauce best Of
all. Simple as it is, it is a splendid dessert.
And it is the perfect accompaniment for
bacon, ham, roast beef or pork. Baked
rhubarb sauce with cottage cheese is a
blissful blend for a luncheon dish over
which 1 could easily wax poetic. They must
be eaten together for full enjoyment.
Nine out Of ten women lose the delight
Of rhubarb by soaking it in water and
then peeling it. The soaking in water
draws out much of the fine flavor; peeling
rhubarb loses its red color. I could weeb
over rhubarb sauce which I have been
served, thinking what a beautiful tasty
pleasure it might have been, and what a
green insipid mess it often is. Pray don't
be guilty o fpeeling it
Baked Rhubarb Sauce
Rinse quickly and wipe clean, stalks Of
rhubarb. Cut into short lengths and place
in a baking dish alternating layers of rhu.
barb with sugar, using about 1 cup Of
sugar to , cups of rhubarb. Add one or
two tablespoons Of liquid to start the
ste am. cover and set i'm the oven. Bake
slowly for a long time. This may be varied
by adding orange rind, or r~aisins, dates or
figs. This sauce Will have a rich red color
as well and an unusually fine flavor.
Rhubarb ShOrGcake
-Four cups rhubarb cut in inch pieces.
, cup sugar. , CUPS Rex flour, 4 teas1tsb1g
baking powder, , tablespoons sugar. ]
teaspoons salt, 4 tablespoons shortening.
q cup milk.
Cook rhubarb and sugar together rntil
tender in top Of double boiler to reJai!i
the color. Shift flour once before meaSur-
ing. Mix and sift flour, salt. baking pOWdV'
and sugar together. Cut i'm shortening. MIA
in the liquid to make a soft dough. Spreii
on two well creased layer tins and bake e.
hot oven. Remove from oven and spread
lightly with butter. Spread rhubarb sauce
between the layers and on TOP Of cake
Serve while warm. Bake u minutes. TEN.
perture, 425 degrees +. Amount u servings
This same shOrtcake dough may be USED
5 for strawberries. pineapple or peaches. i
may also be used for the following pud
ding.
Birds Nest Pudding
t Put rhubarb and sugar on bottom o
!, pudding pan. the more the better. Cove.
with a rich biscuit dough. Bake. Turn up
side down on plate. Serve with cream
1 Sigrid Johnson.
Mrs. Renner's Rhubarb Custard Pie
Cook rhubarb with very little water
add sugar to sweeten. Beat up two eggs
{ add a little more sugar and combine wit
= ruhbarb. Bake III one crust lie and serv
with whipped cream.
: Rhubarb Cream Whip
One cup marshmallOws, rs cups steWel
rhubarb, Is cup heavy cream, "a cup wal
r nuts or peacans.
Cut marshmallOws in small pieces, ad0
2 to rhubarb and let stand in cold plac
Y until thoroughly clipped. Whip cream un
til stiff and fold into raspberry mixture
Add NUTS Serve garnished with pieces o
marshmallOw. Serves six.
Individual RhUbarb Pie
One egg, / cup sugar, "A teaspoon sal
> crackers rolled fine, 2 teaspoons melte
butter. 1 cup sliced rhubarb.
\ Line individual tins with pastry. Bea
y the egg until light and add the rest Of tn
ingredients. Fill tins with mixture. Cove
with strips Of pastry laid over the film.
like lattice. Place a cherry in center O
= each pie and bake in quick oven about ?
minutes.
Rhubarb Conserve with Pineapple
One medium sized ripe pineapple,
pounds red rhubarb cut in inch pieces
1 lemon, grated rind and juice, 2 oranges
> juice, 1 cup seeded raisins, g pOunds granu
; lated sugar.
Pare and core pineapple, chop in sma.
pieces, and stew over a low fire in POI
lc%elain-lined saucepan will its juice, and
necessary a small amount Of water. unit
tender. Add rhubarb, grated rind and JuiC
of lemon and Juice Of oranges, raisins an
sugar. Cook with occasional stirring at
simmering temperature until it is as THE
as marmalade. Store in sterilized jars an
n seal at once.
Home and Kitchen Suggestion
By MARIAN JANE PARKER, Home
Economics Dept, Calumet Baking Pow
der Co., Chicago, Illinois.
Dinner Menus For the Business WOma
. MacarOni with Cheese