Evening Republican, Volume 22, Number 157, Rensselaer, Jasper County, 5 July 1919 — HALF DOZEN ACID RHUBARB STALKS MAKE FINE SUBSTITUTE FOR FRUIT IN SUMMER [ARTICLE+ILLUSTRATION]

HALF DOZEN ACID RHUBARB STALKS MAKE FINE SUBSTITUTE FOR FRUIT IN SUMMER

(Prepared by the United States Department of Agriculture.) The rhubarb in your garden ready for use now has many possibilities. In addition to the delicious rhubarb sauce and rhubarb pie, there are many other ways of serving it. For some of thes« ways recipes have been tested in the experimental kitchen of the office of home economics, United States department of agriculture. If you make use of them, they will lengthen your list of favorite spring dishes and afford your family more opportunity for saying “That’s fine! You’re a wonderful cook.” Half a dozen clumps of rhubarb, whose acid stalks make a good substitute for fruit, should provide a supply all summer for a family of average size. Here are some tested recipes: Rhubarb Souffle. 4 cups rhubarb. % cup milk. 1 tablespoon fat. 2 eggs. 2 tablespoons flour. 2 tablespoons su1 cup sugar. gar. Wash rhubarb and cut into small pieces. Add only as much water as is necessary to prevent burning. Add sugar when rhubarb has reached the soiling point, and bojl until well cooked and tender. Pour off the juice and put the pulp in bottom of greased baking dish. Melt fat, add flour, and gradudlly hot milk.* When well thickened pour into yolks of eggs beaten until thick and mixed with sugar. Cool, cut, and fold in whites* of eggs beaten stiff. Pour mixture over rhubarb and bake in slow oven 40 minutes or until firm. Serve at once with the rhubarb juice as sauce. This recipe will make six average servings. Rhubarb Baked With Raisins. Wash rhubarb and cut in half-inch’ slices. For a pound of rhubarb take half cupful raisins and one cupful sugar. Cover raisins with boiling water and let cook until the pulp is tender ami the water evaporated to two to three tablespoonfuls. Sprinkle rhubarb, raisins and sugar in a baking dish and let cook in the oven or on top of the range until rhubarb is tender but not broken. Prunes may be used instead of raisins.

Rhubarb Marmalade. 1% cups unpeeled % cup ground carrhubarb. rot. % cup shredded cups sugar, pineapple. 1 teaspoon salt. 1 lemon. Cook carrot in enough boiling salted water to cover. When tender, add shredded and rhubarb cut in slices %-lnch thick and lemon quartered lengthwise and cut in thin slices. Cook ingredients slowly, stirring as little as possible until thick. This recipe, makes three glasses marmalade. Rhubarb Gelatin Pudding. 2 tablespoons gela- 1 cup boiling watln. ter. 2 cups rhubarb 1 cup sugar. y, cup cold water. % teaspoon lemon juice. extract. Make rhubarb juice by cooking four cupfuls of diced rhubarb with one cupful of sugar until tender; then strain off the juice. Soak the gelatin In cold water five minutes and dissolve tn boiling water. Add sugar and stir until dissolved, then add rhubarb juice. Strain into a mold first dipped in cold water and chilled. This amount will make six average servings. . This recipe is particularly useful as a means of using the juice when a dish requiring only the pulp of the rhubarb is made. If desired it may be with diced fruit ~ Rhubarb Bavarian Cream. 2-3 tablespoon gran- % teaspoon lemon ulated gelatin. juice. 2 tablespoons cold 1 cup cream, whipwater. pedH cup sugar. 1 cup rhubarb pulp made by boiling, unt “ tender, 4 cups of rhubarb with 1 to 2 cups sugar, according to taste. Soak gelatin in cold water. Add sugar to rhubarb pulp, lemon juice, and soaked gelatin; chill in pan of tee water, stirring constantly. When

it begins to thicken fold in whipped cream, mold and chill. This recipe will fill six average-sized individual molds. Rhubarb Tapioca. % cup pearl tapi- 2 cups rhubart» oca. sauce. _ _ 2 cups water. 1 teaspoon vanilla. % teaspoon salt. Soak tapioca tn water until soft. ; Put in double boiler ami cook until clear, adding more water if necessafy. Then add salt and rhubarb sauce. When cool, flavor with vanilla. Chill and- serve with cream. Rhubarb Betty. Wash tender rhubarb stalks and cut in pieces about an inch long. Use one and a half cupfuls cut rhubarb to one cupful bread crumbs. If the crumbs are very dry, moisten sUghtly with water. Grease baking disn and put layer / of crumbs sprinkled with cinnamon or nutmeg, then a layer of rhubarb and three or four tablespoonfuls of corn syrup, together with the same amount of sugar. Dot with butter. Repeat until dish is full, covering the top with buttered bread crumbs. Bake for 20 minutes and brown on top. This may be served hot with or without sauce.'

Rhubarb Thrives in Nearly Every Soil, but Not Always With Such Foliage as This Grown in Alaska.