The Bozeman courier. (Bozeman, Mont.) 1919-1954, 1927-05-13
Table Talks.
by Jeannette Boyer, Home Service Dept,
Royal Milling Company

WV 4
By Jeannette Boyer, Home Service Dept,
Royal Milling Company
RHUBARB PREROGATTVE OF SPRING
If you have a garden in your back
yard, I know tina there are knobby
bursting rhubarb spears which are push
ing their heads up through he fragrant
black loan. And I know that you will
gather the slender pink stalks topped by
their dark green ruf1ed fans, In order
clear rosy sauce, and the appetites of
your family whetted by this spring tonic
OF Mother Natures.
Leahng through a book on the chem
lstry OF o and nutrition, I find that
a hundred calory portion of hJbar
contains more calcium and PHOSPHORUS
IMAM a hundred calories of milk. OF
course by weight, one would have to
consume three times as much rhubarb
as milk to get a hundred calories. But
yet we may consider rhubarh as an
abundant source of these two minerals.
IL is also rich in iron, richer than the
much feted raisin.
Apparently a great deal Of work has
moG yeI peen done to discover what vita
MINIS may be present in rhubarb. There
is evidence, however, of vitamin c., which
is preventative of ScurVy and essentia
Tor growth and good health.
But yet, if rhubarb contained no
healthtul minerals and vitamins. it would
still be my ~favorlte spring vegetable Tor
should it be called fruit?0. Favorite be-
cause OF its distinctive color and smooth
racy flavor. I hope that when YOU cook
rhubarb you do not peel it, for when YOU
90, most Of the delight Of color and taste
is lost.
Perhaps you have already discovered
that baking rhubarb sauce is so much
better than stewing it in the ordinary
way. Not only is it deepened to a richer
ruby, but the flavor seems ruby too, lus-
c1OuS with a tang.
1 believe that you will enjoy the varia-
ton OF the baked sauce, which forms an
excellent combination with roasts or
baked ham.
Baked RhUbarb with Raisins
Wash and cut rhubarb into b-inch
pieces. Place in a baking dish and
sprinkle with l cup of brown sugar and
one-half cup of raisins. Place in oven
and bake for about As minutes.
This filling can be used for a double
crust pie, and the same proportions will
mold good.
RhUbarb. or pie plant, was probably
: used by our pioneer grandmothers to APP
: pease our pioneer grandfather's pie APP
: petites, in lieu Of other pie filling ma
5 ~terials. Anyhow, there's many of us still
o~ld-fashioned enough to enjoy pie plant
pie better than almost any other variety
5 and to claim it as one Of the preroga.
tives OF springtime. The following recipe
is an innovation Of an old time recipe.
Rhubarb MeTingue Pie
I One ID. or 2 cups rhubarb, l cup sugar
2 beaten egg yolks, 1 tbsp. cornstarch.
l Wash rhubarb and cut stalks into half
inch pieces. Stew gently until tender anC
= thicken sauce with cornStarch. Adj
= sugar n egg yolks. Place in baked pit
p she'll. Cover with meringue made of thI
two egg whites left from filling, which
t are beaten until stiff and 4 tbsp. suga
added. Place pie in a moderate oven Il
e brown and dry meringue.
The thrifty housewife has learned tina
rhubarb combines we'll with variou
e fruits and berries, taking on their favo
n and extending the more expensive frui
or berry. With Strawberries, with ap
pies, with blackberries, with plums, rhu
barb will combine as a filler, adding t
the flavor and increasing the amount @
= butter or conserve or sauce which
h made. If your family enjoys "somethin
t. different" refreshing n novelcombina
e lions, I am sure they will like this pie
l. Combination Pie
l. One and one-half ups stewed rhU
S. barb, ~ cups stewed strawberries,
Ie tbsp. c~ornstarch, 2 egg yolks, l larg
= banana, plain pastry.
l. The sauce should be sweetened. 7
the rhubarb sauce, d the cornstarc
and the stewed berries drained frol
their liquid. Crush the banana throug
~ a fine sieve. Mix all together and poi
into a pie pan lined with .unbake
as pastry. Bake for Is minutes in a hi
oven at $50 degrees F., then at 375 d.
- grees or moderate oven for about
~ minutes. When cooked garnish wit
whipped cream and whole berries
!. sauce.
le Rhubarb roll is a happy dessert.
Ill Rhubarb Roll
Two cups Rex flour, - tsp. salt,
S tbsp. sugar, 4 tsp. baking powder, 4 tbs
~ shortening, "a cup milk, IL cups sugs
8 cups rhubarb.
ty Sift flour, salt, sugar and baking pov
E. der together. Cut in shortening, az
milk to make a soft dough. Roll o.
ed lightly to about p inc thickness and
i'll rectangular shape. Spread with chopp
SIS rhubarb and sugar and roll into a lol
M roll as though it were a iellV roll. A