PACIFIC TREE AND VINE 



II 



GroAving Popularity of RKubarb 



The pie plant of our grrandmother's 

 garden is doubtless well remembered 

 by the majority of our readers. The 

 delicious pies, with green apple acid 

 and strawberry flavor, were broui/ht 

 to the table before any other pie-mak- 

 ing fruits or berries were ready for 

 use. Then the rhubarb sauces were 

 piquant and appetizing, served with 

 spring lamb and chicken. It may not 

 have occurred to us then that the 

 healthful properties of the plunt made 

 Its products so gratifying to the ap- 

 petite. The relish with which rhubarb 

 pies and sauces are eaten is proof that 

 the acid is just what the system re- 

 quires. 



Rhubarb is growing in popular de- 



catawba and O'hampagne m;iy both be 

 made in imitation to suit the most 

 fastidious taste, from rhubarb. Cher- 

 ry, almond, strawberry or ginger cor- 

 dial may be made from rhubarb. Rasp- 

 berry tarts, ptrawberry and cherry pies 

 may be made of just enough berries 

 or cherries to impart flavor, the basis 

 teing of rhubarb. The acid juice con- 

 geals readily in making jelly, and 

 peach, orange, quince, strawberry or 

 currant jelly may b>? made of rhubarb 

 with just onough juice of either of the 

 otiier fruits to give the flavor. If rhu- 

 barb :s to be made into Ailing for p.is- 

 try, with any other ingredient as fla- 

 voring, or to be used itself alone. It 

 nxust be cut into hits, washed and put 



st'rved, imported ginger is easily dupli- 

 cated by cutting rhubarb stalks into 

 pieces of any desired size or shape. 

 Boil them until the juice is extracted, 

 and make a syrup as for other pre- 

 serves. While It is hot to boiling point, 

 drop the pieces of rhubarb In and boil 

 rapidly for half an hour. Then lay 

 I lie preserved pieces on flat dishes and 

 expose them to the sun for half an 

 hour. Return thtm to the syrup and 

 toll twenty minutes. They are then 

 ready for the jar, but In the mean- 

 lime pieces of Jamaica ginger must 

 be split In halves, boiled in syrup and 

 mixed In layers of one to three, when 

 putting the rhubarb into jars. Fill the 

 jars full of hot syrup and screw the 

 top on securely. All fruit Jars should 

 lave another turn given the top after 

 petting cold admitting the air. Ex- 



Lt-im toe'i-ing in INorthie'rn C::alifot-nla. 



mand. It is extensively grown for the 

 spring market and is also forced in 

 dark pits or cellai-s, much after the 

 manner of growing mushrooms. In 

 this wise it is in mai-ket the year round. 

 Amateur gardeners will find rhubarb 

 easy of culture. It comes from seed, 

 but the quickest and surest way to 

 start a little plantation is from rooted 

 plants, bought from the dealers. Once 

 established the plants are perennial. 

 The yield is heavy if the soil is rich, 

 well drained and in a sunny locality. 

 The stalks are cut, or drawn, from the 

 crown early in spring before other gar- 

 den products have fairly begun growth. 

 In the culinary arts rhubarb is a 

 prime factor. It takes all flavors, but, 

 like the Irish potato, imparts none. Its 

 acid taste harmonizes well with al'. 

 fruits and berries in making cordials, 

 pies, jellies and even wines. Sparkling 



into a granite-lined or earthenware 

 baker and seasoned with sufficient sug- 

 ar to make it sweet, set inside the oven 

 to bake or cook. Baking in its own 

 juice is much better than stewing in 

 a little water, as is often done. When 

 it has baked tender and done, with a 

 silver spoon beat it to .an even thick- 

 I'ess and spread it on the pastry. Or 

 if intended for sauce, when beaten 

 smooth, fill the sauce-bowl with it and 

 serve cold. The amount of sugar should 

 be! a pound for a pound, as rhubarb 

 is quite acid. When sweetened liberal- 

 ly with sugar the sub-acid taste is de- 

 licious. If strawberries or cherries are 

 .nade into tarts with rhubarb, one- 

 third or less of either will give the 

 flavor, so no one would know but that 

 the tarts were all of strawberries or 

 cherries. Rhubarb is cheaper early in 

 ihe spring than berries of cherries. Pre- 



tract of ginger and a few blades of 

 mace also Improve the flavor of this 

 imitation of preserved ginger. It will 

 be as well flavored and decidedly more 

 lender than the real g!nger preserves. 

 The juice of rhubarb, half and half, 

 with pure honey, is used by the Ger- 

 mans as a hygienic cordial. 



THE ARCADE 



l>r\ (iood5, Fancy Oood5 and Notions 



A H HART EN COMPANY 



Leaders of Low Prices 



S3-91 South First Street, San Jose, Cal. 



'Phone, Main 11 



