DOMESTIC

New Zealand Tablet, 9 September 1920, Page 41

DOMESTIC

(By MaureeU.)

Welsh Rarebit. Ingredients: Four tablespoons of grated cheese, 2 tablespoons of milk, loz of butter, teaspoon of mixed mustard, 1 teaspoon of Worcester sauce, and cayenne to taste. Method: Put all in a small saucepan, and stir over the fire till melted, then serve at once hot on buttered toast. Rrubarb Jelly. One small bifndle of rhubarb, three ounces of powdered sugar or to taste, three ounces of gelatine, the finely cut rind of one lemon, and half pint of water. Wipe the rhubarb with a cloth, trim it and cut into inch lengths, put it into a saucepan with the water, lemon rind, and sugar, simmer until tender, and rub it through a hair sieve. Dissolve the gelatine in two tablespoonfuls of water and strain into the rest of the ingredients. Turn into a melted mould and keep on ice or in a cold place until set. ' Rhubarb Shape. Take one pound of rhubarb, three ounces of fine sago, one ounce of sugar, or other sweetener, a pinch of salt, a good pinch of ground ginger, the grated rind of a lemon, and half a pint of custard made with custard-powder and milk-and-water. Soak the sago, and boil in about a pint of water until it becomes thick and clear. Add a tiny pinch of salt. Stew the rhubarb in a little water, add the lemon-rind, sugar, ginger, and, when soft, mash to a pulp and gently stir into the cooked sago. Rinse a mould with cold water, pour in the mixture, and leave till next day. Turn out into a glass dish, beat up the cold custard! and pile round Hie shape. Rhubarb for Beauty. . Very few women realise that the humble rhubarb is the greatest friend lo female beauty that has ever been discovered, or that its use is of infinitely greater value than any number of so-called complexion creams or expensively concocted "washes” for the skin Old-time beauties understood the inestimable properties of rhubarb. They knew nothing of the modern astringent lotions or the steam-bath fad for the com- ! i ; 0 "’ kut ve ‘N »sibly, they tried instead a course ot rhubarb for the evils of the relaxed skin. For they were acquainted with its almost mine-

ulous action in tightening open pores. And pores* that have been ruined by the use of powder, and so have lost their elasticity, are not only unsightly in themselves but are the sole cause of the obnoxious blackhead, or speck of dirt embedded in the epidermis. Our grandmothers claimed, too, and proved, that the use of rhubarb brightened the eyes and banished the tired lines and "puffiness" which form such , powerfully destructive agents to youth and beauty. A blotchy complexion was unknown to the " devotee of rhubarb, and she also claimed exemption from rheumatic complaints in general. These wise ladies not only ate rhubarb in its accustomed /orm of puddings and pies. They also drank it in various forms, the most ' delicious of which was known as rhubarb sherbet. The secret of this delicious drink was brought from the East, where one meets it in every bazaar.

It is made as follows : Boil eight sticks of peeled rhubarb in a quart of water for about 10 minutes, the resultant liquor to be then strained into a jug containing the peel of one lemon cut or grated very finely, and two tablespoonfuls of castor sugar. •• The decoction should be allowed to stand for six hours before being drunk. It is perhaps better for not being effervescent, and certainly more acceptable to a great many people.