Show the Housewife and ind special service united estalea department claine of agriculture 1 D RHUBARB MAKE THE MOST OS OF IT 4 rix I 1 s tp I 1 wa z 11 rhubarb fresh from the garden ready for Us in any one of half a dozen attractive way RHUBARB IS ONE OF BEST PLANTS advance guard of many good things in way of fresh fruits and vegetables YOUNG LEAVES ARE TENDER expert expect of department of agriculture re relates her experience in making delicious dih dishes sri some recipes are given give I 1 hall with dlight the first ie tender oder stalks ot of rhubarb that grow in my garden they are am the ad adv me ance guald of so BO many good thino in the way ot of fresh fruits fruit and vegetables that the spring and s summer act bring to us E ei en the back yard or city garden ardc can ha have e its in clump of rhubarb I 1 find bad it one a of I 1 the he most useful P plants lipids in my garden by cutting an out t the bloom sta stalk k before it matures and put pulling it the stuck rhubarb often ate I 1 have bae good rhubarb all summer it if ne neglected to too long m ill the I 1 leaf eat in stalks to become woody moody be but the young haves I 1 in the center 0 of f the iran crown will it hatm be tender dr and usable nil all summer the leaf area should not be reduced too much by ham harvesting eting as it will ill the r root act an and reduce bedric a the file harvest the following g 1 lear me evea when he fruits come I 1 do nt not forget the rhu lair baro and in preserving arm lug it time it repays pay me for far my care are by saving me money making preserves Preserve a strawberries und and raspberries rasp berries are usually cp ciensi epen ensi sive to buy bay by the crate for far but I 1 make preserves using ham one third to one halt by vid weight glit of rhubarb both raspberries rasp berries find ad strawberries tm here have a decided flavor so Is that the rhubarb Is not mitic Lable I 1 allow the rhubarb to cook down until fairly concentrated before adding the bai thu the is a delicious lam jam or preserve flom time to time I 1 cut the thu rhu barb and it if it ts is not wanted tor for immediate use ow put up nil a fw cans for far winter chave I 1 have ke kept n t some borne very sue cess fully by cutti cutting g into half inch pa pieces pecking packing la in jura jam and filling to overflowing with it cold water ter then seal wingkit ing the jars jam as us usual later in the bummer r 1 make a few feu va oz jars of rhubarb r conserve mm r cooking the rhubarb with regi until cant concentrated then adding nuts and raising ft ahen hen rhubarb made its IN appearance this pit I 1 resolved to led find u we to use it without using air more than my share of sugar I 1 I 1 have hae found that by using lug car corn I 1 m can make rhubarb sauce rhubarb simos sauce W wl wash l the rhubarb and ad cut in half inch pieces put pat three M cipf is ot of the cut car rhubarb 1 la a saucepan uc pa with to two told p ful of water motor ami ad cook for far five club minutes lutes add one sual end one halt cupfuls cupful a of corn and took lack together until the rhubarb 1 Is lead tender I 1 it you nou desire a sweet sweeter sauce am a tablespoonful or so BO of sugar will help one of R my favorite diss desserts det serta erts Is rhu barb tapioca rhubarb eipl tapioca book boak a halt half cupful of piari panel topic tapioca in two allies of water later until soft f put 0 it double lb boiler and ad cook an until acar clear ad adding ag in more to batir at if necessary add be half I 1 f teaspoonful of suit salt and stir in two cupfuls of rhubarb sauce a nh cool coad odd add a teaspoonful fal of vanilla BUIR chill and se serve with riman cream another f favorite ell of mine in is in rhubarb abib scallop rep I 1 save all tell leftover er a or bt biscuits I 1 mado ad fr from it alio wheat twice and ad g grind ald ill thain 1 into crumbs these I 1 u ue a Bs a be babli tor fr scalloped duilia dishes I 1 rhubarb scallop wools wash tender rhubarb stalks malli and ad cut lot into piece about at as ao 1 long for each cupful caid of crumbl to to u so B is ell cupful plot sual and a halt butt of at th the cut of rhubarb if tho me be are very dry calr slightly with water butter better I a baking rill dish old and pa put it a laver laic r of firandes fc spend sprinkled ed with ion ahn cinnamon man or nutmeg mg the then a toy layer of 11 bill I 1 and ad thres three or four tablespoon fuls fals of corn pot dot with butter rep repeat at until dish to Is full caner cohering fint the tha top with buttered crumbs bike for 20 blau minutes and ilmon brown ou an top this may be served hot with or without sauce a V RHUBARB HOW TO USE IT one of I the food ad s specialists D em can alm by it the I 1 un united R ed states tie de part apartment ment of agriculture Is nn an en ell rudest on rhubarb N not of old only Y norb does she he demon sti tints ate it in 1 the departmental department a I 1 lichens kitchens b and ad ase elsewhere not only ly do does she be mrs corn mend it it i go good ald q qualities amilt les to nom I 1 en ell car w icer here c but she grows it in her ova girden and ad pe pre pales it in her own a kitchen ibe for use b by her own family rend read Is her er state statement cut of 1 some ot of rue excellent aseen ent uses a she finds for or it Sc breadless radim meal save wheat eliav are am you saving wheat on one way 1 Is to sem serve brial breadless diels meals meal now suit and the then have you ever tried them br breadless alv meals meal need lived planning it head you can cant t take jut just any menu me we and it take the bread out und and expect G the food family Y to like it it lived liend has four it in the meal mcl and it fully d de serves the high opinion plot w which bleb we be have a of it ft it Is one st od our best foods food for fuel carbohydrate damte in I 1 the he anybody f form a of starch and also body building protein and mineral substances but it vm 1 I contains I 1 enough ghr other food front t to the b starch rod ind the protein need needed d why not sae role the limit try planning your meals so that these wheat saving take the place of the bread potatoes sweet meet luit potatoes atma or dasheens da sheens mashed baked boiled or raced lice oven men tried fried earn corn weal meal hominy dearmy grits large hom hims iny baked beans lima be beans or tie split pr peas all 11 are good Is served ed as vege vega tables I 1 with ith meat cut and ad g gy grivy y it to la not necess necessary essaiy say to serve mole moie thin one of these starchy foods at a meal but serving two too of them tor for instance well browned crusty croquet tes or filed toish ind ad these ion can be cooked 1 in ill the oven ve i instead bield of la 1 the fat ket tic in ill addition to potatoes s or awret et cres potatoes makes the weal meal m mure t tasty sty for far many of us a a BIMI rill 1 Is OR au easy y y of jbf securing gallety aside fro from the question sti of economy and c convenience the important thing 1 in such a case Is not the number of cereal foods sned served hut bill the ch of the meal a as a aholo which must be truly varied and ad not made up almost vid entirely rely of any single type of food vie 1 must bil have a other in kinds of food 1 in our a diet in abundance as w well ell as aa starchy r foods no 1 I therefore in planning your bread less meals meal make more mire that OU on we acne an abundance of fresh g tables uh such as groom cabbage kale hale turnip tops tells onions onto onion tops taps dandelions and other greens islas asparagus agus green pris peas toor tomatoes malce a aid h carrots and lit so on choosing gal those which are arc in aea a son and ad abundant lu in y your 0 or garden or i imer our rat marlit t ril ath h a v ried meal it tu in the usual dav except that in the aings of the starchy food a and ad lb the vike tables are linger the than u lull to make up tor for the bread brind you can wei ano a le 11 desilmar or or supper hah h DR mav be pleasing to in ill the test ante and which mch will on dust the I 1 bad boda needs it there are othor food combinations combination and ad dishes which you can take advantage of in planning the meals with broad bread for instance aou may inny prefer to in r replace DR part r I 1 if ft car usual allowance R of bread bland alth a wheat having dessert this these it desserts des it I 1 furnish nit much the same rome food materials material ua as bread brand but in a differ t form itle pudding hin pudding pu dillni transit indian pudding padding am cream or fruit tapioca cornstarch pudding baked b bananal use Is us r which ore are berau because they an am richer in starch than the ripe one ones or alno arde do from it the wheat substitutes rb salt utes |