now TO USE RHUBARB. 61 



quarters hour. AVlien done, turn bottom side up ou a 

 large plate and spread with butter and sugar; or cover 

 with thick sweet cream and sugar with a little nutmeg 

 grated over the top. 



Emergency Pudding. — Place a thick slice of fresh 

 bread (from which the crust has been removed), upon 

 a fancy dessert plate, cover the bread thickl}^ with stewed 

 and well sweetened rhubarb, add a generous layer of 

 sugar, grate a little nutmeg over it and pour thick 

 sweet cream over all and serve immediately. • Prepare as 

 many plates as there are people to serve. 



Pick-up Pudding. — Cover slices of stale sponge cake 

 thickly with stewed rhubarb well sweetened; cover with 

 whipped cream and dust powdered sugar over the top. 



Best of all Pudding. — One tablespoonful butter, one 

 cup sugar, one egg well beaten, one pint flour, two tea- 

 spoonfuls baking powder, one cup sweet milk, beat well 

 and bake in two deep pie tins. As soon as done remove 

 from oven, cover with pie plant marmalade and this in 

 turn with the white of an egg and three tablespoonfuls 

 of sugar whipped to a stiff froth, return to the oven to 

 brown. Serve warm. 



Hoiv to cook Rhnharb for Sauce. — Nearly all the 

 recipes for cooking acid fruits advise adding the sugar 

 after the sauce has become perfectly cold, claiming that 

 the acid acting upon the sugar changes it to gkicose and 

 that the higher the temperature the more rapidly the 

 change takes place, so that much more sugar is required, 

 if it is added while the same is cooking. 



Now we have no quarrel with our scientific friends, 

 but we had always thought the flavor, color and texture 

 of rhubarb sauce, sweetened just before removing from 

 the fire, much finer than when the sugar was added 

 just before serving; so Ave quieted our conscience about 



