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Show THE HOME TABLE There are several Ills that may bo brought on by the use of an unvaried diet, especially one In which vegetables and fruits are notably lacking. Rhubarb Is one Of the spring's blessings. Us list of health giving possibilities Is al-most al-most endless and It3 advocales a the giver of beauty are numbered by scores Pies and tarts of rhubarb are old favorite: favor-ite: There Is a good deal of dlffku!t experienced in making them because of the fact thnt rhubarb is generally so JuKy that it soaks the under crust To lessen the amount of Juice do not use any water In tho preparation of tfie rhubarb. rhu-barb. Cut the stalks, after they arc washed, dried and skinned in half Inch lengths, cover them with sugar and put them in the crust. There can be two crusts, or the top of the pic can be barred with pastry. Rhubarb Tarts. When making rhubarb taris prepare the rhubarb and the crusts separately. Hake crisp crusts in muffin rings. Wash, drv nnd skin rhubarb stalks, cut them In Inch pieces and .stew thm slowly until perfectly per-fectly tendor with a very little water. dd sugar when they are taken from the stove, while they are still hot. Chill the rhubarb and at the last minute put It Into the crusts. Rhubarb Cobbler. Rhubarb cobbler, made without an under crust, of course, is a delicious luncheon dish for tho devotee of rhubarb To make it prepare a batter of soda dissolved in a little cold water, added to the milk a tablcsponful of butter and enough flour to make a medium batter. Put rhubarb, cut in short lengths, in a pudding dish and Mugar it generouslv. Then pour over it the batter Bake it In a moderate oven. Serve It hot with boiled custard or sugar and cream. Rhubarb Pudding. Rhubarb pudding, which is a favorite with children, la made on the order of apple brown betty. To make it cut the rhubarb in pieces, put a layer of it In a pudoing dish, cover it with sugar and rhh put layer of bread and butter. Alter nate layers of fruit and bread until the dish Is done. Cover It and bake It half nn hour, remove the cover and bake ten mln utes longer. Serve with a hot sauce of any fleshed flavor. Rabbit en Casserole. Prepare .i nice rabbit io the usual way. cutting it into neat Joint, toss these well j In seasoned barlev Jlour. Fry two ounces dripping or marg'irlne in an eai thcnwar-casscrolc thcnwar-casscrolc with one or two skinned, scalded and sliced onions, and if possible one or two ounces of bicon cut Into dice W hen the onions arc of a pale brown color add tho rabbit and allow it to cook for flv'c or ten minutes. Then add about one pint of stock, boll up, skim, place the lid on Ihe casserole and cook in the oven or by the side of the fire until the rabbit is quite tender about one and a half hours Six or eight button mushrooms may be peeled nnd added to the rabbit also n small bouquet of garni or such other flavoring as are at hand If necessary, a few drops of browning may be added to the sauce and more stock If it is too thl 1: The dlSCrattOn of (be cook muat alvvj;..; dictate In such points as these. The bunch of herbs must be removed and any scum taken from Ihe surface of the sauce The rabbit is then sent to the table in th casserole Escalloped Cauliflower. This is a very hearty dish Cook 1h cauliflower In salted water (to which a few teaspoonfuls of milk have been added) until tender, then separate into small pieces (The milk tends to whiten the vegetable. Prepare i.ie sauec with three tablcspoonfuls of melted oleo mixed with three tablespoonfuls of flour and add slowly two cupfula of milk, half a teaspoonful of salt and a quarter of a teaspoonful of paprika. Cook, stirring constantly, until well thickened and blend in two egg yolks, lightly beaten. Arrange the cauliflower and snuce In alternate lavcr3 In a baking dish and cover the top With crushed dried bread ciumbs mixed with grated cheese Bake in a hot oven for ten minutes. |