Plentywood herald. [volume] (Plentywood, Mont.) 1908-current, 1927-05-20
90 Table Talks,
BY Jeanette Boyer, Home Service Dept, Royal ,
Milling Company
RHUBARB pRERoGATIvE Of SPRING

IA ia AAN
II you have a garden in your back
yard, / know that there are knobby
bursting rhubarb spears which are push
Ing their heads up through the fragrant
black loan. And / know tina YOU will
gather the slender pink stalks topped by
their dark green ruff1ed fans, Ia order
that your table may be enlivened by
clear rosy sauce, and the appetites Of
your family whetted by this spring tonic
of Mother Natures.
Leafing through a book on the chem
1stry OF o n nutrition, ! find that
a hundred calory portion of rhubarb
contains more calcium and PHOSPHORUS
than q hundred calories Of milk. OF
course by weight, one would have to
consume three times as much rhubarb
as milk to get a hundred c~alories. But
yet we may consider rhubarb as an
abundant source Of these two minerals.
1t is also rich in iron. richer than the
much feted raisin.
Apparently a great deal of work has
not yet been done to discover What vita
MINIS may be present in rhubarb. There
Is evidence, however, of vitamin C. which
Is preventative of scurvy and essential
for growth and good health.
But yet, II rhubarb contained no
healthful minerals and vitamins, 1t would
still be my favorite spring vegetable Tor
should 1t be called fruit?5. Favorite be-
NNo "a v SOlOI dilQ 6illOOLD
racy flavor. I hope that when you cook
rhubarb you do not peel it, for when you
do. 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 1t In the ordinary
way. Not only Is 1t deepened to a richer
ruby. but the 1avor seems ruby too, lus-
cious with a tang.
I believe that you will enjoy the varia-
ton OF the baked sauce, which forms an
excellent combination with roasts OF
baked ham.
Baked Rhubarb with Ralsins
Wash and cut rhubarb into h-inch
pieces. Place In a baking dish 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 ap-
pease our pioneer grandfather's pie ap-
petites. in lieu OF other pie filling ma
~terials. Anyhow, there's man. Of us still
old-fashioned enough to enjoy pie plant
pie better h almost any other variety,
and to claim it as one OF the preroga-
tives OF springtime. The following recipe
is an innovation OF an old time recipe
Rhubarb Merfngue Pie
One Id. or 2 cups rhubarb, l cup sugar,
Q beaten egg yolks, / tbsp. c~ornstarch.
Wash rhubarb and cut stalks into half
inch pieces. Stew gently until tender and
thtcken sauce with cornstarch. Add
sugar and egg yolks. Place In baked pie
shell. Cover with meringue made OF the
two egg whites left from filling, which
are beaten until stiff and 4 tbsp. sugar
added. Place pie In a moderate oven to
brown and dry meringue.
The thrifty housewife has learned that
rhubarb combines we'll with various
fruits and berries, taking on their flavor
and extending the more expensive fruit
or berry. With strawberries, with APP
Piles. with blackberries, with plums, rhu-
barb will combine as q filler, adding to
the flavor n increasing the amount of
butter or conserve or sauce which is
made. II your family enjoys something
different" refreshing and n~ovelcombina-
lions, / am sure they will like this pie
Combination Pie
One and one-half cups stewed rhu-
barb, IA cups stewed strawberries, 2
tbsp. ~cornstarch, 2 egg yolxs, l large
banana, plain pastry.
The sauce should be sweetened. To
the rhubarb sauce, add the cornstarch
and the stewed berries drained from
their liquid. Crush the banana through
a fine sieve. Mix all together and pour
into a pie pan lined with unbaked
pastry. Bake for is minutes in q hot
oven at $50 degrees f., then at 375 de-
grees or moderate oven for about SO
minutes. When cooked garnish with
whipped cream and whole berries or
sauce
Rhubarb roll is a happy dessert.
Rhubarb Roll
Two cups Rex -four. "a tsp. salt, 2
tbsp. sugar, 4 tsp. baking powder, 4 tbsp.
shortening, "a cup milk, IL cups sugar,
3 cups rhubarb.
Sift -four, salt, sugar and baking pow
der together. Cut in shortening. add
milk to make a soft dough. Roll out
lightly to about "a inch thickness and in
rectangular shape. Spread with chopped
rhubarp and sugar and roll into a long
roll as though 1t were a Jelly roll. Ar
range roll IN a baking pan and brush
with milk. Bake in a moderate oven at
$50 degrees F., until the crust Is brown