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Show MAKE RHUBARB JELLY TO EAT WITH MEATS ' , V . ' - i " 9 i ' rz V ' ? . ' - j 1 i ' i - ( . ' i , , s v H v i v-r- f s v - -v - v 4. , " - I'holoeraph by U. S. D A. j Young Tender Plants Make Good Tart Jelly. j (Prepared by tho United States Department of Agriculture.) When very young tender rhubarb of mild flavor is in season, some of it can be used to make good tart jelly. It will be necessary to add pectin, either homemade or commercial, to the rhubarb rhu-barb juice, to make a Arm product. If you do not have the pectin on hand, send to the United States Department De-partment of Agriculture for Department Depart-ment Circular 234, "Homemade Apple and Citrus Pectin Extracts and Their Use n Jelly Muking," which tells how to make it. Two kinds of pectin, apple ap-ple and lomonv can be used successfully successful-ly with rhnburb. The lemon pectin with tin? rhubarb gives an unusually., attractive color. Pink Skin Stalks Best. Select rhubarb stalks with as much red or piuk skin as possible. Wash and trim sialics of rhubarb, being careful care-ful not to i-rvnovo (he bright-colored kin. The jul.l!:i,.s-, of extra pink skin niproves the '.! or of the juice. Cut 'be rhubarb ir.to half inch pieces and place ln a, granite pan. Add one cup- I ful of water for' each pound of rhu barb. Cook until tender, then strain through four thicknesses of cheesecloth. cheese-cloth. There should be about one and one-quarter cupfuls of Juice for each pound of rhubarb. Add, six tablespoonfuls of lemon pectin extract and one aiid one-quarter cupfuls of sugar for each cupful of rhubarb juice, and boil. The ordinary ordi-nary jelly test cannot always be depended de-pended upon in the case of rhubarb, particularly if the stalks are not very young and tender, because there are certain gummy substances present which cause the hot Juice to sheet from the edge of the spoon, but which do not assist In making a jelly. It Is therefore wise to cook rhubarb jelly somewhat beyond the usual jelly test. Flavor of Old Is Strong. The flavor of, old rhubarb is apt to be strong. When it Is to be. used, the addition of one or two pieces of h?mon or orange peel to the stems as they cook may perhaps be considered an Improvement. 1 |