NOTES FOR WOMEN

Otago Daily Times, Issue 23046, 24 November 1936, Page 15

NOTES FOR WOMEN

=4 By Peillida.

RHUBARB FOR HEALTH

In spring when all sorts of ailments and blood disorders are rife, there is nothing better in the way of dessert than rhubarb, but unfortunately, in its plain stewed form, it is often looked on with disfavour by the family, states an exchange. So just do a little skilful camouflaging and serve it up in one of the following attractive guises, and in all probability you will have the satisfaction of seeing one plate after another come back with a request for “More, please!” . . , Rhubarb Betty.—Take one pint rhubarb, one lemon, one orange, 7oz sugar, two tablespoons desiccated coconut, soz breadcrumbs, 2oz butter. Wipe some rhubarb and cut it in small pieces, then measure it. Melt the butter, and mix it with the breadcrumbs. Grate the rinds of the orange and lemon and squeeze out the juice and mix it with the coconut. Place about one-third of the breadcrumbs in a buttered dish, add half the rhubarb, and sprinkle it with half the sugar. A,dd half the coconut with the fruit rind and juice. Add another portion of breadcrumbs, and remainder of fruit and coconut, then cover it with the remainder of the crumbs. Cover the pudding with a buttered paper and bake in a moderately hot oven until the rhubarb is soft, then decorate with pieces of lightly-cooked rhubarb. Rhubarb Ginger Pudding.—Take Jib self-raising flour, two level teaspoons ground ginger, 4oz suet, water to mix, J bundle rhubarb (or sufficient to fill the basin), two tablespoons brown sugar, one level teaspoon ground ginger. Wipe rhubarb sticks, remove the green leaves and tips, and cut the rhubarb into short lengths. Sift the flour with two level teaspoons of ginger. Chop the suet finely and add it, then mix all to a pliable dough with cold water. Put barely one-third of this dough aside for the top of the pudding, the remainder roll to a round shape about one and a-half times as large as the top of the pudding basin. Grease this and line it with crust. Put in half the rhubarb, then add the sugar, mixed with one level teaspoon of ginger. Fill up with rhubarb, and add a little water. Roll out the remaining pieces of crust and cover the pudding, dampening the edge to make it adhere. Cover it with a greased paper and floured pudding cloth. Put it into a pan of boiling water and boil for about two hours and a-half.