Show S f r Ma Mai r 1 1 itchen The modern homemaker is 18 be beginning beginning be- be gln ginning to realize the Importance tA tance tanco c o of rhubarb rhuba in her me menus s. s Itcan It Itcan can be substituted for many com con common mon roon fruits fruits' nUd and used In a number of ot ways wars besides tile the pl pie and sauce co concoctions o of our u mothers mother's days s It It Icom comes s so SQ early la lu tho the se season son and andis is usually usually- so 0 Inexpensive s staying throughout h ut summer su n er that it is w well worth using in a variety of or ways t The pleas pleasantly s t ly sharp flavor or of rhubarb makes It particularly particular val val- It If comes mes at the time of jr jaded appetites and andIs its its' tartness tartness' stimulates stimulates Stimulates lates the desire for tor other fo foods ds Phosphorous that constituent nt ne for or strong nl tee teeth h and sound and vitamin C are found Inthis Inthis In this fruit vegetable getable Some Somo people object to the rhubarb t r r I o of Its list acidity iy While Its lra leaves os do contain sonic mc oxalic acid aele arid and should hould not be used S d the t V RHUBARB WHIP Whites W I 3 3 eggs K J-K K teaspoon soil salt 1 cup sweetened cooked rhubarb Run rhubarb through a a 8 sieve and add Jadd more mor more sugar It If ne necessary ess r Be Beat t egi whitest whites until stiff and dry Heat rhubarb and fold in b beaten egg g whiles Turn urn Into a i buttered u t l' l d baking L place In a a. large pan of ot hot bot I water ter Bake Balie 40 minutes In ln a moderato moderate oven oven Serve Sef with whipped hipped d. d cream or or a a a. a custard sauce made with tho the yolks of f the e eggs 0 r cont contain ln much less and and after after cookIng cook- cook ins Ing the acid content Is nil ta tare are re should be taken not to too over o r cook cool rhubarb b C disappears disappears' ills diR appears appears' if subjected to to too great heat to too long a time As 8 little water eats as aa p possible should be used to prevent prevent- burning for the fruit fruit- ve Vegetable Is vcr very Juicy of itself Combining rhubarb with other m materials makes it possible to obtain obtain obtain ob ob- tain greater food rood value The added materials can be chosen to 10 make makeUP makeuP uP UP for for- forthe the lack In the rhubarb Adding raisins to lo stewed ste or baked rhubarb adds iron to the dish and increases Its efficiency Frozen desserts hot or cold I PU puddings and gelatine dishes are art delicious made with rhubarb Well Web sweetened ened rhubarb Is' Is sauce Is g rood with rice and cornstarch pudding Always Alway add sugar to rhubarb sauce iauco when removing front from tb the tire fire Rhubarb whip is suitable f fo small children as well as grownuP grown p and if It served without thes the's the s suet makes a good dessert for tor the on a reducing diet NEA NEA A |