Evening Republican, Volume 19, Number 137, Rensselaer, Jasper County, 10 June 1915 — RHUBARB AND ORANGE MOLD [ARTICLE]

RHUBARB AND ORANGE MOLD

Delicious Mixture Suitable for Service at Home Table or for Guests’ Luncheon. Wipe the stalks of one or two bundles of rhubarb with a damp cloth, trim the ends, and cut the stalks into short pieces. Put the fruit into an earthenware fireproof pan, or else into a well tinned copper saucepan, add about two ounces of loaf sugar to each pound of fruit, and a half pint of water, also the pulp of two sweet oranges, two thinly cut strips of lemon rind, and half a teaspoonful of ground ginger. Let the whole simmer gently until the fruit is quite soft. Remove the lemon rind, and rub the remainder through a fine sieve. Soak In water some gelatin, allowing about one-half ounce to each pint of fruit pulp, then drain, dissolve it, and strain the gelatin into the fruit pulp. Reheat with a gill of milk, add, if liked, a few drops of liquid carmine or cochineal, also a little cream, then pour Into a previous wetted mold, and let it set in a cold place. To serve, Immerse the mold in lukewarm water for a second or two, and turn out quickly on to a cold dish. Serve plain, or else with some custard poured over it.