Show IEST F on SUMMER DIETETIC VALUE OF RHUBARB TOO OFTEN overlooked plant has ideal qualities for toning i up the system and keeping it 1 in n condition some methods of cooking during the hot months of summer we must eschew the frequent use of meats and heavy made dishes if wi we e wish to be tn in condition to bear tho the heat at this time the appetite craves cooling vegetables and fruits which the wise provision of nature so bountifully supplies juicy fruits and vegetables supply the salts water and organic acids which are so valuable in toning up the system cooling and thinning the blood rhubarb or pieplant lant is so common that we are apt to slight and forget its value now it is at its best and cheapest the acid contained in the plant is most agreeable and acts as a laxative such qualities make it wholesome both for food and medicine the root Is extremely bitter when dried it is a valuable drug and used in many medicines rhubarb combined with pineapple in cooking gives variety when fresh or sealed for winter use A tried and successful method of canning rhubarb uncooked is to fill the can with the plant cut in one inch pieces pack in a jar and put under the cold water faucet let the water run into the jar until the plant is well chilled and all the air bubbles expelled then with the water overflow ow ing the can screw on the top when preparing rhubarb for sau sauce ce if the pee peeling lingor or skin shin is left on ther the rosy pink colo coloring aing which lies in I 1 it t will tint tin t the sauce later in the season when the peeling becomes stringy this cannot be done As a conserve combined with oranges and lemons it is a great favorite Z rhubarb conserve take three and one half pounds of rhubarb cut in half balf inch lengths cook with two pounds of sugar for half an hour add the juice of three lemons and tho the grated rind of one cook another pound of blanched and chopped almonds put in glasses for winter use orange and rhubarb marmalade remove the peel in quarters from eight oranges cook the peel until soft in enough boiling water to cover when tender drain and remove the white part by scraping with a spoon cut the rind in strips using a pair of scissors or a very sharp penknife divide the oranges in sections removing the seeds and membrane add to the orange pulp five pounds of rhubarb cut in one inch pieces boll boil half an hour then add four pounds of sugar and the rind simmer slowly for two hours turn into glass and when cool cover with melted par amne NELLIE MAXWELL |