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Show I The Caooaog and! Preserving of Food j I Many a housewife got the habit durinp the war of storing away the timely fruit an1? -vegetable agalnrt a time of need. And she discovered that If she did It gr.j i fall and as each came along she would have a goodly supply of preserves on hand In the fall without being so cxhaufted after an orgy of canning In the hottest weather. For some reason In the yeara gone by rhubarb has been decidedly neglected by the average housewife, and yet it is one of the least expensive fruits on the market and wholesome in the extreme, and It is remarkably easy to "put up " Many delicious deli-cious Jams and marmalades may be concocted con-cocted with rhubarb as a basis, so it behooves be-hooves the canncr to can it regardless of the fact that he may be rushing the preserving pre-serving season Just a bit. The plain rhubarb, canned without cooking cook-ing or sugar, can be used in exactly the same way as the fresh, and the flavor is BO good that for sauce or to use In pies this method is preferable to all others. If the stalks of rhubarb are very young I and tender it will not be necessary to peel them, and in making many of the conserves, con-serves, if the bright pink skin is left on, the finished product will have a rich, reddish red-dish color that is very attractive In many of the recipes for Jams, "yum-yum." "yum-yum." &-C-. In which various dried fruits are used, the amount of sugar can be materially lessened owing to the sugar contained in the fruits, and a few chopped r.ut meat-: (either walnuts, blanched almonds or pecans) will be found a delicious deli-cious addition to almost any of the rhubarb rhu-barb formulas. Canned Rhubarb. Select young, tender stalks of rhubarb. If possible, with a pink skin. W"a3h them well Cut the stalks to the height of the Jar where the curve cornea at the neck, and fit in as many as the .sterilised Jar Will hold; then fill the Jar with pure cold wat-to wat-to overflowing and adjust the rubber and cover. This ia the entire process and if the directions are followed exactly every Jar Will keep perfectly. It Is better to boll the water and cool it Instead of adding dlraotlj from the splpot if one's water supply U uncertain. Store in a cool, dark place. ITse self-sealing Jars or those that are ar. tight. Oriental Preserved Rhubarb. Cut five lemons In exceedingly thin slices; add one pint of cold water and le stand over night. Cook until the lemon rind begins to be tender and add two pounds of sugar, five pounds of rhubarb cut in small pieces the contents of a medium sized Jar of preserved singer (chop the ginger i. and one pound of seeded raisins. Let simmer until very thick and seal as for . anned fruit in pint plass Jars. Rhubarb Marmalade. Cut the yellow rind In tiny pieces from five orunri nnd two lemons cover with cold water and let stand over nisht. i , :; cook In water until tender. FMace in a preserving kettle one quart of rhuham cut In cubes, one and a half pounds of Kr.inulated rugar. I he pulp from tho oranges and lemons, with the Inire anH the cooked peel Let all stand for several hours and then cook down slowly until It Jells when tried on a cold plate Rhubarb Jam. S'Vct the orient pink stalks of rhuham wash and cut In half Inch pieces TVegh the fruit and allow an cqua' weight of .sucar Add to each three pounds of fruit the Juice and prated rind of one lemon and orange and half a pound of shredded datei riace. all the ingredients In an agateware kettle, let hLand for several hours and simmer sim-mer slowly until of the desired consistency. Cover with paraffin when cold |
