Table and Kitchen

New Zealand Herald, Volume LXIX, Issue 21344, 19 November 1932, Page 7 (Supplement)

Table and Kitchen

Mrs. C. H. Bruce, Box 65, Te Ivuiti:— Rhubarb Conserve.—Four pounds rhubarb, one pound bananas, three lemons, seven pounds sugar, one pound dried figs, one pound dates, half a pound walnuts. (Wash rhubarb, cut into small pieces. Peel bananas and slice, chop dates and figs. Mix with sugar, and add juice and grated rinds of lemons. Boil for 30 minutes, add walnuts, and boil for 10 minutes. Pour into sterilised jars and seal while hot.

Rhubarb Jelly.—Cut up eight sticks of rhubarb, add apple and ono lemon thinly sliced, four ounces sugar, and a little grated nutmeg. Pour over tho whole two quarts of absolutely boiling water. Cover and allow to stand till cool. Strain, chill thoroughly and serve.'

Rhubarb Chutney.—Two pounds rhubarb, one and a-quarter pounds brown sugar, four red chillies, one teaspoon salt, one onion, half a pound sultanas, one teaspoon mixed spice, one pint vinegar. Cut /rhubarb into one-inch lengths, removing any strings. Put into preserving pan and Held all the other ingredients. Boil until chutney is of a. thick consistency, about three-quarters of an hour.

Rhubarb abd Banana Charlotte. —Brown two tablespoons fino breadcrumbs in oven and when they are cool sprinkle on sides and bottom of a thickly buttered pudding dish. Mix together in basin otio cupful breadcrumbs, one cupful finely chopped euet. Prepare two cupfuls of short pieces of rhubarb and cut three largo bananas into rather thick slices. Cover bottom of pudding dish with a layer of mixed crumbs and suet, on top place some rhubarb, sprinkle generously with brown sugar, and add part of bananas. Repeat, layers, finish with a fairly thick ono of crumbs and suet. Sprinkle over the strained juice of one lemon and the grated rind. Add a grating of nutmeg, and dot with butter. Bake in moderate oven one hour, invert charlotte carefully on to hot dish, sprinkle surface thickly with ■white sugar, and desiccated coconut. Serve at once, accompanied with cream.

COMPETITION RECIPES

RHUBARB IS READY

Miss Audrey Camplin, 36 St. George's Bay ftoad, Parnell, Auckland, C.4

Rhubarb and Fig Conserve.—To 61b. of rhubarb allow 21b. dried figs and 61b. sugar. Cut tho rhubarb small and cover with half the sugar (in layers). Strain off the juice next, day and boil it up with the rest of the sugar Add the rhubarb and lioil for 30 or 40 minutes, then add the figs, cut up, and boil for another halfhour or until it sots It. can be done without putting it over-night, just boiling the rhubarb and sugar together as in any other conserve ana then adding the cutup figs half an hour before it is done.

Rhubarb Champagne.—6lb. of rhubarb stalks to every gallon of cold water. Crush stalks and add water; stand for two or three days, stirring daily. Strain, and to every gallon of juice allow 41b. sugar and tho rind of one lemon (thinly peeled). Allow to ferment for five days covered with a blanket. As soon as the hissing noiso subsides draw or strain liquor into cask or jars and add loz. isinglass (dissolved in a little warm water). Fill to the top and bung tightly. Leave for six months. Bottle and seal. Leave another three months, when it will be ready to use. A handful of raisins can be. added to assist fermentation if it is a little slow. This should be a nice amber colour, clear and crystal looking.

Rhubarb Chutney.—Cut 21b. rhubarb into inch lengths. Pub in a pan with J,lb. onions, cut. small, jib. brown sugar, ill), raisins, loz. curry powder and quarter teaspoonful white pepper. Pour over this one pint of vinegar and tliree or four cloves and simmer until all is in a pulp. When cold put into bottles and seal.

Rhubarb Straws.—J,lb. rhubarb, 2oz. castor sugar, 4oz. flour, 2nz. butter, one egg and a little cold water. Make the pastry, mixing about a teaspoonful of the sugar into the flour and rubbing in the butter. Add the yolk of the egg and sufficient water to muko a stiff paste. 801 l out very thinly and cut into 4in. strips. Cut the rhubarb into strips not quite 4in. long, rub ends into sugar and wrap in the pastry. Seal the edges of each straw with white of egg to prevent the juices escaping and bake in a hot oven for 20 minutes. Sprinkle with sugar and serve either hot or cold.