Evening Republican, Volume 17, Number 118, Rensselaer, Jasper County, 17 May 1913 — MADE WITH RHUBARB [ARTICLE]

MADE WITH RHUBARB

SUGGESTION THAT WILL IMPROVE PIES AND TARTS. U*e No Water in the Preparation of the Plant—Cobbler a Special Luncheon Dish That Has Few Superiors. Rhubarb is one of the spring’s blessings. Its list of health-giving possibilities is almost endless, and its advocates as tbe„glver of beauty are numbered by scores. Pies and tarts of rhubarb are old favorites. There is a good deal of difficulty experienced in making them because of the fact that rhubarb is generally so juicy that it soaks the under crust. To-lessen the amount of juice do not use any water in the preparation of the rhubarb. Cut the stalks, after they are washed, dried and skinned, in half-inch lengths, cover them with sugar and put them in the crust. There can be two crusts, or the top of the pie can be barred with pastry. When making rhubarb tarts prepare the rhubarb with the crusts separately. Bake crisp crusts in muffin rings. Wash, dry and skin rhubarb stalks, cut them into pieces and stew them slowly until perfectly tender with a very little water. Add sugar when they are taken from.the stove, while they are still hot. Chill the rhubarb and at the last minute put it into the crusts. Rhubarb cobbler, made without an under crust, of course, is a delicious luncheon dish for the devotee of rhubarb. , To make it prepare a batter of a cupful of sour milk, a half teaspoonful of soda dissolved in a little cold water added to the' milk, a tablespoonful of butter and enough flour to make a medium batter. Put rhubarb, cut in short lengths, in a pudding dish and sugar it generously. Then pour over it the batter. Bake it in a moderate oven. Serve it hot with boiled custard or sugar and. cream. Rhubarb pudding, which is a favorite with children, is made on the order of apple brown betty. To make it cut the rhubarb in pieces, put a layer of it in a pudding dish, cover it with sugar and then put a layer of bread and butter. Alternate layers of fruit and bread until the dish is done. Cover it and bake it half an hour, remove the cover and bake ten minutes longer. Serve with a hot sauce of any desired flavor.