Watrcn FoR THE B.C. Branp ON THE Box

RHUBARB

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RHUBARB FOOL

Cut a dozen sticks of rhubarb into small pieces, put
them in a jar with 3 oz. moist sugar and a teacupful
of water, and place in the oven till the juice is drawn
out. Beat to a pulp and press through a sieve. Stir
in a teacupful of milk, or more if necessary. Set it
aside till cold, then put in custard glasses.

RHUBARB BUTTER

Wash and chop fine the desired amount of rhubarb.
To each pound allow one pint of sugar and just enough
water to keep it from burning. Let it simmer very
gently for an hour or even longer. The time depends
entirely upon the age of the rhubarb. An asbestos mat
should be kept under the preserving kettle and the
rhubarb stirred frequently. This makes a delicious
butter, which may be varied by adding half an orange
pulp, when a deliciou’sS marmalade will be the result.

RHUBARB WITHOUT COOKING

Cut the rhubarb in inch pieces, put in glass jars, fill
with cold water, and stand till next day, then pour off
and fill again with fresh water. Have the jars full to
overflowing, then cover and seal. This can be done
under water in a deep pan of cold water, and when
jars are full of the cold water, fasten on the cover
under the water.

RHUBARB TART

Cut up and stew rhubarb, and add 1 cup sugar when
soft. Put into deep baking dish, cover with rich pie-
crust and bake. .

12

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