Show rhubarb in combinations or alone delicious in season suggestions for serving the always delicious rhubarb are always in order the following methods arc set forth by a recognized expert fresh rhubarb pie plant and spring were once synonymous now like mo most other vegetables and fruits its ita city season Is long extended both by shipments from warmer places and by hothouse hoth duse forcing early summer however does bring a drop in price and puts it into the class from which it rose every town backyard used to have its own supply of pie plant some of it pretty sour and tough but which when cooked with plenty of sugar made a sauce or a pie whose tang seemed just what wo we needed for that jaded appetite rhubarb of today Is lovelier in color with its deep pink contrast to the light green of the alie stalks the skin is usually so tender that it need not be removed and therefore color may bo be preserved during cooking to keep the color md johnd keep the pieces in alia shape pe there are two best ways to cook rhubarb 0 one ne is to bake it w with ith sugar in a covered casserole the other is to cook it over hot water in a double boller boiler some people like to serve chub rhubarb arb hot although I 1 think the average person likes the sauce cold there may be the addition of raisins during the last few minutes of cooking or the combination n of the cold sauce with sliced bananas or oranges or with cooked prunes rhubarb cut in small pieces and chilled in its syrup makes a good foundation for a fruit cup with any ot kotlier her fruits you may like to use ilse most puddings made with rhubarb are best hot it seems seeing to nie me as it Is with those made of apples in fact almost any good apple recipe c can an be adapted to rhubarb with the alie use of some extra sugar there Is brown betty bread and butter pudding or tapioca pudding rhubarb with its tartness makes a good component of marmalade the more el elaborate abor ate conserves sweeter fruits such is as pineapple or cherries and sweet oranges contrast well with it it can so often be found at such a low price that it makes tin fin economical foundation for other more expensive fruits rhubarb pie Is associated in my mind especially with american cooking although probably in its tart form it may be found in other countries I 1 do not seem to remember 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 color and form to this dessert while we probably do not give it the enthusiastic welcome which was riven given it by our ancestors who were deprived of fresh fruit all the winter we still give it our appreciation 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 1 cup sugar wash rhubarb and cut into inch pieces without removing the skin sidn cover with boiling water let stand five minutes drain add the sugar and cook in top of a double holler boiler over hot water or in a covered b baking ak dish in the oven until soft less sugar Is needed if rhubarb Is scalded ne recording cording to these directions if the rhubarb Is very young and tender it reed need not be scalded quick meal chilled rhubarb with pineapple drilled minute steak saratoga potatoes drolle broiled d t tomatoes 0 m t oes hot rolls je jelly 11 y 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 in the morning while breakfast Is being prepared pit pared so that it can be well chilled the pineapple was pr prepared e pared find and sugared at the same time for minute steak choose thin cuts of round or sirloin and cook it under a very hot ore a little more llian a minute however the tomatoes can call be broiled at the edme same time as the steal steak A fresh vegetable salad with toasted crackers and cheese to serve with coffee will he 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 ad two cups of sugar to one quart of fruit let stand one or more hours place ilice in saucepan let client slowly until sugar la Is dissolved and in cook without stirring until Is soft but not broken cool and serve one rhubarb sauce I 1 cup water I 1 tablespoon cornstarch 1 cup stewed rhubarb sugar to taste mix ml and cornstarch in saucepan add water place on stove cook until smooth and clear stirring remove from fire add stowed stewed rhubarb and dupar to taste stir and serve with rhubarb pudding order of preparation prepare prep ira salad and dressing tind and chill mix ills fruit fi alt cup prepare tornadoes torm torna tres toes broil steak an and tomatoes heit heat he it rolls and potatoes hake coffee 0 1033 1932 nell bell S indicate service serice |