RECOMMENDED RECIPES

Evening Post, Volume CIV, Issue 91, 14 October 1922, Page 16

RECOMMENDED RECIPES

RKubarb 13, in full season now, and some good recipes from an exchange will bo sure to be welcome. Rhubarb is said to bq one of the.valuable bloodl purifiers, and is provided just at the right time by kindly Dame -Nature. The recipes are as follow: —

Rhubarb .and- Date Pie.—Take £Ib of dates and . lilb of rhubarb, two tablespoons of sugar. Stone tho dates and cut up emailj cut' up rhubarb; mix all together. Line a piedish with pastry, put the mixture, in, sprinkle,, with a table-* spoon, of water, cover with pastry, and bake in an oven for one houf. Rhubarb Marmalade.—Take to every lb of rhubarb % tho rind of a lemon and io3 of almonds. Boil for one hour, "then add lib of preserving sugar to every pound of rhubarb. Simmer for thirty minutes. This makes an excellent preserve.

A NoveJ Preserve.—To every 41b rhubarb allow 21b prunes. Cut up the rhubarb into small pieces; wash and soak .the prunes in enough water to oover them for twenty-four hours. Leave the rhubarb in a dish sprinkled with lib of EUgar for the satiie time. Now place the prunes with the water in whiob they were soaked, rhubarb, and three lemons cut into quarters into the preserving pan and Bimmor gently for ono hour. Add the remainder of the sugar and boil for another half-hour. Remove pieces of lemon. Ehubarb Snow.—Cut up six or eight stalks of young rhubarb and put them in .iiist enouph boiling' water to prevent then? sticking to the pan; sweeten to taste and stew very gontly till the rhubarb is tender? When quite tender drain off the juice and press the rhubarb through a sieve. Allow it to cool. Beat up very stiffly the whites of two fresh eggs, slightly sweetened. When quite stiff beat the whites of eggs into the rhubarb and ptit the mixture into a crystal dish. Majfo a custard with the yolks of tho two eggs, 5-pint milk, a little sugar, a drop or two of vanilla, and pour it over the mixture in tho crystal dish. Serve cold. The rhubarb juice make 3a. > good drink with soda water.

Rhubarb Sponpfe.—Six or eight largo sticks rhubarb, _3qz white sugar, half rind of oranffo and juice (or a little ginger if preferred), iloz; KelEtino,* Spirit of water, ■J l.irßo or 2 small whites of esrpi, a few drops of cochineal. Simmer the rhubarb and rind of orange together with sugar for half-hour; add trelatine, also juice of orango and cochineal, and sufficiently trv\t; thon place on side till nearly set. Add whites of osff after beating- till firm. Vlaco in mould, and when sot turn out into dish. Serve with whipped cream or thick custard. If for a children's party colour tho cream or custard a delicate pill!:. ' \

To detect forest lii-oj and stamp tkom out bafore thoy have done much damage Mio Uniteil ■ States GoYerrancnt employs a largo stuff of wittehers. One of the most afiioient of these is a. lady, Uka Helen Dowo, who takes up a position in a

watch-tower in (he Piire National Korevt, \fil)> Hit iiuri'iiiiitnU llmt onivble!) faui 1 to decide tow. far away s. five may be.