THE HOUSEKEEPER

Evening Post, Volume XC, Issue 92, 16 October 1915, Page 11

THE HOUSEKEEPER

» SEASONABLE RECIPES. Rhubarb is now in season, and "Queen Bee" in the Australasian gives some very excellent recipes, as follow : — As a vegetable fruit, rhubarb is & great stand-by for table use, and it is curious that it is not more popular as a sweet, especially as fruit is so dear, and likely to be for some time to come. Most of our new season's fruit will no doubt find its way to the front in the form of jam and tinned for the soldiers. Rhubarb is exceedingly "wholesome, especially in the early spring, when such fruits are so necessary for the blood. It is most nutritious and wholesome for adults and children, and is readily digested, ..and possesses decided antiscorbutic properties. To a certain extent rhubarb is also a laxative. At the same time it may be mentioned that rhubarb, if eaten to any large extent, will frequently produce oxalate of lime in the systems of -those who are disposed to gout or rheumatism, and they should take it sparingly. Rhubarb and Ginger Jam. — To each pound of prepared rhubarb allow three quarters of a pound of sugar, half a teaspoonful of ground ginger, the grated rind of half a lemon, and half an ounce shredded sweet almonds, and the juice of two lemons to every three pounds of rhubarb. Put on one side of the range or fire, and let all come to the boil slowly, and boil till the jam will set on a cold plate. Rhubarb Sponge. — Stew two pounds of prepared rhubarb in a little water, with three-qnarters of a pound of sugar, and the thin peel of half a lemon, till it is quite Now rub , through a fine sieve. In the meantime,^ dissolve loz of leaf gelatine in half a pint of water, and when dissolved add to the rhubarb juice, making rather more than one pint altogether ; when cool add the whites of two eggs, and whisk together until quite stiff. Pne on a glass dish, and serve with whipped cream on top. The yolk of the eggs can be made into a boiled custard with half a pint of milk, and flavouring and sugar to taste. Served in custard cups, with a grating of nutmeg on top, another nice little sweet is added to the first preparation. At this time of year home-made jams are beginning to run short in mort .home*.. A j»*Uy. niwjsmjhtfc ffUl^j&t

to tide over till the fruit season commences can be made of rhubarb, with the addition of a small quantity of other flavouring. The following is very quickly made: — Take seven or eight pounds of rhubarb j wash, dry, and cut it into short pieces; remove only very j coarse parts of the skin ; add to every pound of cut-up rhubarb three-quarters of a pound of sugar ; boil until the jam sets quickly when tested on a cold plate ; then add a two-pound jar of strawberry or, better still, raspberry jam. This flavouring will greatly improve that of the rhubarb, and produce a really delicious preserve. Two or three pounds of orange marmalade will also produce good results, when added to the rhubarb just before it is quite finished. Rhubarb Charlotte. — Butter a piedish or mould, and cover the sides and bottom with a thick layer of dried breadcrumbs ; put on this a thick layer of nice young rhubarb, cut into tiny pieces. Sprinkle with plenty of brown sugar, and then add another layer of crumbs, and proceed in this way until the dish is full, making the last layer crumbs. Put small bits of butter over the crumbs, and bake in a hot ove- for rather more than an hour, or until the crumbs ara a nice golden-brown colour. Serve with cold cream. Rhubarb puddings, pies, and tarts are delicious sweets. Many good cooks add one or two apples to about every pound of prepared rhubarb, and a little grated lemonpeel. , Any left-over rhubarb can always be turned to account for a tart. The crust is much lighter if it is baked before the fruit is laid on to the crust. A little golden syrup spread over the fruit is a great improvement, and so is a layer of meringue spread over the syrup. When the latter is added, the tart must be placed in a moderate oven till the meringue is a nice golden-brown colour. Failing the latter, cream should be served with rhubarb tart. HOME HINTS. When boiling ,meat which is inclined to be tough, add one teaspoonful of vinegar. This makes it tender, and gives a good flavour. When peeling onions hold them under a. tap of running water or stand at an open window. No matter how weak one's eyes may be, they will not smart if onions are peeled in either of these ways. If a cauliflower ia tied up in a piec* of muslin it can, 'when cooked, easily be lifted from the saucepan to the colander. There is no risk of its being broken. This will also keep it free from scum. When reheating meat, place some gravy in a deep frying-pan, season it and make quite hot, put in the meat, and simmer gently, but" do not allow it to boil, aa boiling makes the meat tough. Never throw away orange peel. Dry it in the oven and use to help light a fire or revive a dying one. It burns splendidly. A capital pot-drainer is made as follows : — Make a frame of four pieces of wood, ancL stretch tightly across this some fine wire netting. Then give it a ooat or two of white paint, or the second one can be of white enamel, so that the water will not rust the wire. The- frame should be two or three inches deep, so as to prevent the cups, basins, etc., from sliding off. Wash the articles in hot water, then dip them into cold, and place them on this useful rack to drain, and see how much brighter they are than if dried on a towel, besides saving "wear and tear of towels, and also reducing the laundry bills. A very old fowl can be made as tender as a chicken if cooked in the following manner: Rub the fowl first with lemon juice all over. This whitens the flesh and improves the flavour. Then wrap in buttered paper, and steam for two or three hours, or longer, according to size. It is quite possible, to roast the fowl after partially steaming it if preferred. To poach eggs nicely, stir the water with a spoon quickly for a few seconds, then drop egg gently into the "hole" in th« centre. This prevents the white leaving the yolk and scattering about the pan. A few drops of hot, vinegar will remove the. most obstinate of whitewash or distemper splashes. The lightness of batter puddings ib much improved if two teaapoonfuls of ground nee ara added to the flout before mixing.