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Show : Dainties For the Spring Table 1 STEAMED RHUBARB. Two bunch- TH cs of rhubarb, half a lemon rind, ' sugar to taste. Wipe thc rhubarb ! . and cut Into two Inch lengths. Put i H into a bowl with lemon rind. Cover and v steam for three-quarters of an hour. ! Tako out the lemon rind, udd a few '.''l lumps of sugar and steam till qiiito ' soft Serve hot or cold. Keep the rhu- barb quite dry, and It will cook in Its '-jH own juice. 'H Rhubarb Cream. Cut into short 1 lengths enough rhubarb to till a quart "il measure. Stew with half a pound of il sugar and a tablespoon ful of cold wa- tcr. Arrange .slices of sponge cake in a ' jJ deep glass dish, pour thc stowed fruit over and let them soak, thoroughly, re- serving sufficient Julco to moisten a second layer of thc cake. Make a good ouutard with ono pint of milk and thicken It with a little flour. Pour this over thc pudding, then cover it with "1 thc whites of eggs boatcn till stiff. l ll Celery Salad. Wah and cut the ecl- J cry aa for a salad. Grate one cocoanut ;H and pour over It one pint of boiling va- fl ter, allovlng it to stand until the water Ik cool. Then with the "hand squeeze the cocoanut in the water and throw It away. Strain tho mixture through 't piece of cheesecloth and stand In a cool placo until thc cream comes to the Bur- face. At serving time put the celery in a glass dish and uprtnklc over it one tablespoonful of grated onion, a littla il red pepper and a half a teaspoonful of jf salt. Skim the cream from the top of IH the cocoanut milk and pour it carefully H over the celery; then add two table- spoonfuls of lemon juioe and serve at once. This is a dellcioun salad. Butter Cakes. Set a sponge made of one pint of water, one tablespoonful of jH butter, one teaspoonful of salt, half a yeast cake dissolved In one-third of a cup of tepid water and one pint of flour. IH When light udd one cupful of warm IH water and flour enough to make a soft IH dough; knead five minutes, return to. - IH the bowl and put ia a warm place to IH rise for several hours. Roll out half an Inch thick and cut with a round cutter. cover with a cloth and let stand twenty IH minutes. Cook on a hot, greased gric4 ""H die. When "set" on one side, turn. this several times. |