Domestic

New Zealand Tablet, 18 October 1906, Page 33

Domestic

By 'Maureen'

The Medicinal Value of Rhubarb: - 4-•4 -• - - - • „. With the return of .spring there usually ".follows .in its ' wake a train of . ills such as boils, ab'scesisesy ' tired * feeling, feverishness, spring-cleaning,- and. various °% fe £ epidemics. In -general these -are caused 'by^th'e overheated conditions of the- blood, resulting from the : s Ystem being clogged, with, winter diet, and the . absence of fruit during that period. .Nature, which usilally promotes a remedy for "every > ill, comes to the rescue here in the form of - rhubarb,- whioh.'if freelyavailed of does away with the- necessi ty- of pills and potions, and other nauseous remedies, which people, as a rule; fly to. for the purpose of purifying --thovblood. As an article of spring diet, and of food possessing medicinal and blood purifying qualities, rhubarb is invaluable. It usually begins to come into the market very early in . spring, and. as soon as it appears, it should be given a. place on the table in some form or other. Plainly stewed is the most wholesome VaT'of* ;- preparing :.it, and evem in this way it is a welcome 1 change. But should this method prove monotonous" there arc -ever so many ways by which you canning" the- changes, and ' thus make the preparation welcome every, time. The following recipes will make pleasant . varieties of the dish :— . ' bid Fashioned Stewed, Rhubarb. If the .rhubarb is young and very, tender/ it is not necessary to peel it. Wipe clean, cut off ' the extreme and tops, and cut into pieces about one-inch long. Puf this into a clean, saucepan on the back'of the stove until, , the juice runs freely. DO; not at '"any time .puf it where it will boil- hard. To a quart of cut rhubarb, add. a' cupful of stoned raisins. Let these boil till the rhubarb is nearly reduced to/ a pulp," then add hdlf a cupful |of sugar. Let it , boil' up, remove from .fire, ari4 stand aside to cool. Serve cold A dressing, "of thick sweet cream adds much to the'ualatableness of this dish. ' N Rhubarb and Ginger Pudding. The following, is a very wholesome and pleasant method of serving rhubarb, and it is 'particularity agreeable to children :— Grease a pudding' basirf^or plkin mould and . line it with slices of bread. Stew some rhu'toarb, with sugar to taste, and a t'easboonful of powdered ginger. Whilst still hot, pour the stewed fruit on to the bread, cover with a piece of bread cut to size of the top of the basin. Place a saucer or small plate on the, top of the pudding, and press^ it with a 'heavy weight. When cold, turn out and serve with a little' plain custard. Lemon rind chopped small may be substituted for the ginger if preferred. Rhubarb Mould. Take: one quart of red rhubarb, wipe it, and ait into short lengths. 'Place* in a stew-pan, put an' lid and let rhubarb cook slowly till quite a pulp. Melt half an ounce of gelatine in hot- water. When dissolved, put it with" three quarters of a pound of white sugar, into the rhubarb, and boil for a quarter of an ■ hour. Add a few drops of essence of lemon - arid stir well. Ppur. mixture into a -wetted mould. '-Next day dip the mould in hot water, turn but on a glass dish, and pour a nice custard rotind. Rhubarb Fritters. MaSe a batter siich as is used fo"r plain' fritters -\9A - 1S . ad<<i a P int/ oi cut UP 7 rhubarb Fry in spoonfuls till 1 well browned on both sides. Serve with ■ .bptter-. and sugar, .grating over, the fritters a lilile nutmeg, ..or sprinkling ftrem with a tiny bit of allspice, If "preferred the juice of a lemon, may -be freely squeezed over the fritters and sugar, then sprinkled over. v . Rhubarb Pudding., ;,TMs .is. pother favorite with children. Line k plain' round ;mo»)d, or basin with good short cntst -'- it. w.uh 'rhubarb well sweetened. Raisins mayb e Vdd~w..\L "desired. Put a pastry cover on the puddiue .pushing; ,it well kt_ the edges to keep in' the juice ./Tie; the bowl or mould in a pudding cloth and plunge it- into sufficient - water.* 1O1 O cover Boil • for • two hours. If preferred the . pudding faav -be steamed. Turn out carefully, and serve with saiicc custard, or— cream. ' - • - '

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