| Show rhubarb in combinations or alone delicious in season suggestions for serving the always de delicious niclous rhubarb are always in order the following methods are set sel fort forth h by a recognized expert fresh rhubarb pie plant and spring w were e re 0 once nce synonymous now like m most ost other vegetables and fruits Us its city season Is long extended both by shipments from warmer places and by hothouse forcing early summer however does docs bring a n drop in price and puts it into the class from which it rose lose ivery town backyard used to have its own lyof pie plant some of of it it pretty sour and tough but which when cooked with plenty of sugar made a sauce fauce or a pie pic whose tang seemed just what we needed for that jaded appetite rhubarb of today focay Is lovelier in color with its deep pink contrast to th tho e light green of the stalks the skin Is usually so tender that it need not be removed and therefore color may be preserved during cooling cooking to keep the color and keep the pieces in shape there are two best wa ways ys to cook rhubarb one Is to bake it with sugar in a covered casserole the other Is to cook it over hot water in a double boiler some people like to serve rhubarb hot although I 1 think the average person likes the st sauce cold there may be the addition ol of raisins during the last few minutes of cooking or the combination of the cold sauce with sliced bananas or oranges or with cooked prunes cut in small pieces and chilled in its syrup makes it good foundation for a fruit cup with any other fruits you may like to use most puddings made with rhubarb are best lot hot it seems beems to me as it Is with those made of apples in tact fact almost tiny any good tipple apple recipe can be adapted to rhubarb with the use of some extra sugar there Is brown betty bread and butter pudding or tapioca pudding Ipg IR rhubarb its tartness makes a 11 good component of marmalade the more blab elaborate 0 rate conse convenes con senes r ves sweeter c r fruits such as pineapple or cherries and sweet oranges contrast w well e 11 with it it can so often be found a at t such a low price that it makes an economical foundation for other more inore expensive fruits rhubarb pie Is associated cited in my mind especially with american cooking although probably in its tart form it may be found in ot other er countries I 1 do not seem to kemem remember her having it any place but in this country when it was combined with pastry individual shortcakes short cakes with rhubarb sauce are surely an american origination A few strawberries add to color or and form to this dessert while le we probably do not give it the enthusiastic welcome which was given it by our ancestors who were deprived of fresh fruit all the winter we still give it our appreciation I 1 hy by the way I 1 suppose rhubarb Is really a vegetable as the tomato Is really a fruit but we nevertheless use them to the contrary steamed rhubarb 4 cups rhubarb I 1 cup sugar wash rhubarb and cut into inch pieces without removing the skin cover with boiling water let stand five minutes drain add the sugar and cook in top of a double boiler over hot water or in a covered baking dish in the oven until soft less sugar Is needed if rhubarb Is scalded according to these directions if the rhubarb la Is very young rind and tender it need not be scalded quick meal chilled rhubarb with pineapple broiled minute steak saratoga Gara toffa potatoes broiled tomatoes hot rolls jelly mixed vegetable salad toasted crackers cheese coffee for a first course I 1 am suggesting a delicious combination of rhubarb cooked according to the recipe given in the column today and of course cooked the day before or ln in the morning while breakfast Is beling being prepared so that it can be well chilled the pineapple was prepared and sugared at the same time for minute steak choose thin cuts of round or sirloin and cook it under a very hot fire a little more than a minute however the tomatoes can be broiled at t the same time as the steak A fresh vegetable salad with toasted crackers and cheese to serve with coffee will be a fitting end to a meal which begins with a fruit cup rhubarb and pineapple take equal parts of rhubarb cut in one inch pieces and fresh pineapple diced dicea add two cups of sugar to one quart of fruit let stand one or more hours place in saucepan let heat beat slowly until sugar Is dissolved and cook without stirring until rhubarb Is soft but not broken cool find and serve rhubarb sauce I 1 cup water I 1 tablespoon cornstarch 1 cup stewed rhubarb 11 II aa r to taste mix mis sugar and cornstarch in saucepan add water place on stove coo cook k until smooth and clear stirring remove from fire add stewed rhubarb and sugar to taste stir and serve with rhubarb pudding order of preparation prepare salad and dressing and c chill hill mix alix fruit cup prepare tomatoes droll broil steak and tomatoes heat rolls and potatoes make coffee E 1933 bell 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