Evening Republican, Volume 19, Number 129, Rensselaer, Jasper County, 1 June 1915 — RHUBARB AT ITS BEST [ARTICLE]

RHUBARB AT ITS BEST

RECIPES THAT HAVE BEEN TRIED AND FOUND WORTHY. Plant Just Now le at its Best and Should Have a Place on Every Table—Dumplings That Appeal to the Children. Rhubarb is at its best just now, as well as cheap, so it is a good time to serve it often at the table. But in order to have It appreciated it should be prepared in a variety of ways. Very delicious preserves can be made with rhubarb either alone or combined with another fruit. Rhubarb and Fig Jam. —To five pounds'of rhubarb cut short lengths allow one pound of cooking figs, the grated rind and juice of one lemon, and four pounds of sugar. This should stand over night, and in the morning be cooked very slowly for an' hour. Then put into glasses and seal. Rhubarb Jam. —To each pound of rhubarb allow one pound of sugar and one lemon. Peel the yellow rind thin and slice the pulp. Put away over night with the cut rhubarb as before described, apd boll for three-quarters of an hour slowly. Pour into jars and seal.

Rhubarb and Orange Jam. —Put three pounds of oranges into a preserving kettle with plenty of cold water and simmer for three hours. Drain and cut up the oranges, rejecting the seeds. Put six pounds of granulated sugar into the kettle with just a little water and stir frequently until it boils. Then put in the oranges Xvith three pounds of rhubarb cut into short lengths. Stir again until the mixture bolls and then let the whole simmer for another twenty minutes.

Rhubarb Dumplings.—Children will enjoy these for lunch or supper, even though they do not like rhubarb. The rhubarb is stewed in half its weight of sugar and a little water. While it is cooking mix a biscuit batter, using a pint of flour, one-half teaspoonful salt, two teaspoonfuls of making powder and a cupful of milk. Drop this in the rhubarb by spoonfuls and cook for from eight to ten minutes. A pinch of ground ginger or a few raisins can be added if the flavor is liked.

Rhubarb. Jelly.—This makes a nice Sunday dessert, because it can be prepared the day before. Soak one-half box of gelatin in half a cupful of cold water for an hour. Cook two pouflds of rhubarb in a yery little water and when reduced to a pulp sweeten to taste. Set aside and cook one cupful of sugar with one of water for twenty minutes. Stir the soaked gelatin into the boiling sirup and stir until dissolved. Remove from the fire, add the rhubarb and set away in a mold to cool. Rhubarb sponge is made as for jelly, but when it begins to thicken the beaten whites of three eggs are whipped in until the jelly is quite stiff. Serve with whipped cream or a thin custard made from the yolks of the eggs. Rhubarb Compote.—Acompote is very little more trouble than stewing, but infinitely more attractive when served. 801 l one cupful of sugar with a wineglassful of water for five minutes. Then drop in short lengths of rhubarb, a few at a time, so they retain their shape. Take them out with a skimmer as they become tender and lay in a dish. Pour the sirup over and_serve when cold.