62 THE NEAV RHUBARB CULTURE. 



the extra sugar used, b}^ thinking how niueh better the 

 sauce tasted. 



To test the matter both methods were tried; 12 

 ounces of rhubarb were placed in a shallow stew pan with 

 three ounces of water, closely covered and stewed rapidly 

 until done, it was then turned out in a dish and set 

 away to get cold. 



The sauce pan w^as then washed and 12 oz. of rhubarb 

 and three oz. of water was again cooked as at first, just 

 before it was done, four oz. of sugar was added and the 

 sauce allowed to boil one minute, when it was turned 

 into a dish to cool. 



Just before tea time, four oz. of sugar was added to 

 the unsweetened sauce and well stirred in. Five people 

 were at the table and to each one was given two dishes 

 of sauce, that which had been sweetened while cooking, 

 in a glass dish, and the cold sweetened, in a china one ; 

 after testing, each one was asked which sauce had the 

 better flavor, also which was the sweeter, and the most 

 attractive in appearance. 



Every one at the table voted for the sauce in the 

 glass dishes, as being best in flavor and appearance ; two 

 of the number could detect no difference as to sweetness, 

 while the other three thought it the sweeter. 



This test was perfectly impartial, as not one of the 

 people who ate the sauce knew which dishes contained 

 the sauce sweetened while cooking. 



And now is our conscience clear, and lieth down like 

 a lamb, as we put the sugar into the pie plant while 

 cooking. 



Forced Rkuharh Sauce. — Wash the stalks and cut in 

 inch lengths without peeling. Put in a shallow stew 

 pan with a very little cold water and cook over a brisk 

 fire; when nearly done add one cup of sugar for every 



