| Show rhubarb in combinations or alone Deli delicious elious in season suggestions for serving the always delicious rhubarb are always in order the following methods are set forth by a recognized expert fresh rhubarb pie plant and spring were ere once synonymous now like most other vegetables and fruits its ita city season la Is long extended both by from froin warmer places and by hothouse forcing harly early summer however does bring a drop in price and nuts it into tile the class from which it rose every town backyard used to have its own supply 0 of pie plant some of 0 it A pretty sour and tough but which when cooked with plenty of sugar made a sauce oi 01 a pie whose tang seemed just what we me needed for that jaded appetite rhubarb of 0 today la Is lovelier in color with nith its deep pink contrast to the light green of the stalks the taihi la Is usually so eo tender that it led le d not be removed and therefore color may be preserved during cooking to keep the color and keep the pieces in shape there are two best beat ways to cook rhubarb one Is to bake it with sugar in a covered casserole abe other to la to cook it over hot water in a double boiler some people like to some ere rhubarb lot hot ul although though I 1 think the average person likes the sauce cold there may be the addition of raisins during the last few minutes of cooking or the combination of the cold sauce cauce with sliced ban bananas finno or oranges or with cooked prunes rhubarb cut in small pieces and chilled in its syrup makes a good foundation for a fruit cup with alth any other fruits you yon way may like to use most puddings made with rhubarb are best hot it sterna mems to me as it la Is with those made of apples in fact almost any good apple recipe can be adapted to rhubarb with the use of some extra sugar there Is brown botty bread nud and butter pud ding or tapioca pudding rhubarb with its tait ness makes a good component of marmalade the more elaborate conserves sweet er fruits such as pineapple or cher ries rind and sweet oranges contrast rist well with it it can so eo often be found tit at such a low price that it makes an economical foundation for other more expensive fruits rhubarb pie Is associated in my mind especially e with american cook ing although probably in its tort tart form it may be found in other countries I 1 do not seem to rp remember member having it any place but in this country when it was combined with pos try individual shortcake i with oth rhu barb sauce tire are surely an american origination A few strawberries add color and form to tills dessert while we probably do not give it tile the enthusiastic welcome which was Is alvn it by our ancestors who were deprived of fresh fruit all the win ter N we e still give it our nip tion ry py ohp way may I 1 suppose rhubarb Is really a vegetable ng the tomato Is really a fruit but we ine nevertheless use them to tl tle e contrary steamed rhubarb 4 cups chub rhut irb I 1 cup sugar wash rhubarb arid and cut into inch pieces without removing the skin cover r dh bolling boiling water nater let stand ne me minutes drain add the sugar rind cook in top tod of a double oller holler b over hot writer water or in a covered baking dish in the oven until soft legg sugar Is needed if rhubarb Is scalded according to these directions if the rhubarb Is very young and tender it need not be scalded quick meat meal chilled rhubarb with pineapple broiled minute steak Sara toiva potatoes 13 rolled tomatoes ilot hot rolls jelly mixed vego vegetable table salad toasted crackers cheese coffee for a first course I 1 RM am suggest ing a delicious dellilo u s combination of rhu barb cooked according to the recipe given in the column today and of course cooked the day before or in the morn morning ling while breakfast Is ia being prepared so that it can be well chilled the pineapple was prepared and sugared at tile the sanao same time tor minute steak choose thin cuts cuta of round or sirloin nul and cook it under a very hot iare a little more than a minute however the tomatoes can be broller brol lei nt at ali tap pnra n a as the satenk A fresh vegetable salad with toasted crackers and cheese to serve with coffee will be ft a fitting filling end to a meal which begins with a fruit cup rhubarb and pineapple take anka equal parts ot of rhubarb cut in one inch pieces and f fresh re 8 h pineapple P I 1 ne dicea diced add two cups of to one quart of fruit let stand one or more hours ilace in saucepan sau let heat slowly until sugar la is dla sohei and cook without stirring until rhubarb Is soft but not broken cool and serve rhubarb sauce I 1 cur cup water I 1 tablespoon cornstarch I 1 cup stowed rhubarb sugar to taste laate mix I 1 sugar and cornstarch in sauce pan add water place on stove ak until smooth and clear stirring re ito move from fire add stowed stewed rhubarb and sugar to taste stir and serve with rhubarb pudding order of cf preparation prepare salad and dres dressing Bing ana na chill mix fruit cup prepare tomatoes droll broil steak anil and torna tomatoes toes ireat heat rolls and potatoes make cortes cenea 16 as bell |
