Evening Republican, Volume 18, Number 165, Rensselaer, Jasper County, 15 July 1914 — OLD-TIME DELICACIES [ARTICLE]

OLD-TIME DELICACIES

SUITABLE DEBBERTB FOR ÜB* DURING -GREEN” SEASON. | - !- Rhubarb Compote Always a Favor Mai With Our Mothers and Grandmotb* ere English Rhubarb Pudding —Apple and Pie Plant Pie. (By UDA AMES WILLIS.) In response to several recent inquiries for recipes for rhubarb and! gooseberry dishes, such as mother or grandmother “used to make,” thefollowing list has been compiled: Rhubarb Compote.—This is Auntl Betty Martin’s recipe: Make a rich sirup by adding sugar to the water im which long strips of orange peel have been boiling until tender, allowing; two oranges to five pounds of rhubarb. Drop into the hot simp ai single layer of tender rhubarb ent in three-inch lengths, and cook gentlyuntil clear. Remove with skimmer and add another layer. Use tender red stalks that do not require peeling, if you grow your own plants. Baked Rhubarb. —Aunt Betty’s grandniece sends this old-time recipe:, Wash and peel the stalks and cut im inch pieces, place In a covered pitkin or bean pot, sprinkle each layer well with white sugar, allowing at least a cupful to a quart of rhubarb. Bake in moderately hot oven about an hour and a half. In olden times> this was placed, with the baking, in: the Dutch oven. Old English Rhubarb PuddingMake a suet crust with one cupful of. finely chopped suet, a pinch of salt and two cupfuls of flour tossed well? together. Then mix with just enough water to make a dough. Do not handle much. Roll into a sheet, line a buttered baking dish with the dough, reserving enough to cover the top. Wash, wipe and pare off the outside skin from six stalks of rhubarb and! cut into small pieces. Fill the basin, with the suet, strewing a cupful of moist sugar through it Cover with the crust, pinching the edges together, tie up in a cloth, well floured! inside, put into a deep saucepan and! boil for two and a half hours continuously, or place In a steamer and steam for two hours, first cutting a< hole in the middle of the top crust to allow the steam to escape. When done, turnfrom the basin, if you wish, and serve with sugar or a hard sauce as you prefer. Apple and Pie Plant Pie.—This is a recipe from Missouri: Use equal quantities of tart apples and pie plant, or garden rhubarb, and a good pie paste. Peel and slice the fruit and. fill an earthen dish heaping, covering thickly with sugar, letting it sift through the fruit Wet edges of dish, roll the pastry about a quarter of an Inch thick and cover the pie with it, being careful not to press the edges of the paste. Cut two or three little slits in the pastry and bake for three-quarters of an hour in a moderately hot oven, or until the fruit is quite done., Sift the powdered sugar over the top of the pie and serve hot as a pudding, or cold. Rhubarb Lemonade. When you have rhubarb juice left over from stewed fruit you will find It a nice substitute for lemonade, or mixed with orange juice it may be frozen and. served as a refreshing and cooling ice.