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Show BEST FOR SUMMER DIETETIC VALUE OF RHUBARB TOO OFTEN OVERLOOKED. Plant Hat Ideal Qualities op Tenlnp. Up the Syatem and Keeping It In Condition Some Methods of Cooking. During tho hot months of summer wo must eschew tho frequent uso of meats nnd heavy mado dishes if we wish to bo In condition to bear tho heat. At this tlmo the appctito craves cooling vegetables and frulta which tho wise provision of nnturo bo bountifully boun-tifully supplies. Juicy fruits and vegetables veg-etables supply tho snlts, water and orgnnio acldn which nro so vnluablo in toning tip tho Bystom, cooling and thinning tho blood. Ilhubnrb, or ploplant, Is bo common that wo nro apt to Blight and forget Jtn vnluo. Now It Ih nt its best and cheapest. Tho acid contulnod In tho plant Is most agrconblo and nets as a laxative. Such qualities mnko It wholesomo both for food nnd modi-clno. modi-clno. Tho root is oxtromoly blttor, when dried It is n vnluablo drug nnd t'oed In mnny medicines. Ilhubnrb combined with pineapple In cooking gives varioty when fresh or sealed for wlntor uso. A tried nnd successful method of canning rhubarb uncooked Is to All tho can with tho plant cut In ono-lnch plfjcos. Pack In a Jar and put under the cold wntcr fnucot, lot tho wator run Into tho Jar until tho plant is woll chilled and all the air bubbles ox pollod; then, with tho wator overflowing overflow-ing tho can, Bcrow on tho top, When propnrlng rhubarb for sauce, If tho pooling or skin Is loft on, tho rosy pink coloring which lies In It will tint tho Banco. Lnter In tho Boanon, whon tho peeling becomes Btrlngy, this cannot bo done. As u consorvo, combined with ornngos and lemons, It Is a great favorite. Rhubarb Conserve. Take throo and nno-hnlf pounds of rhubnrb. cut In halMnoh lengths, cook with two pounds of sugnr for half an hour, ndd tho Julco of throo lemons, and the grated rind of ono. Cook nnothor pound of blnuohod and chopped nl monds. Put In glhseos for winter use. Oranoo and Rhubnrb Marmalade. Roittovo tho peel in quarters from alght ornngos. Cook tho pool until soft in enough boiling wnter to cover. Whcut tendor drain and remove the whltn part by scraping villi n spoon. Cut the rlml In strips, using n pair of scissors or a very sharp ponknlfo Divide tho oranges In sections, removing re-moving tho seeds and ntombrnno Add to the ornugo pulp Ave pounds of rhubarb cut In one-Inch pieces. IJoll half oil hour, thon add four pounds of sugar and tho rind, slut-mor slut-mor slowly for two hours. Turn Into glass nnd when cool cover with molted molt-ed pnrnlllno NI3M.IK MAXWELL. |