66 THE NEW RHUBARB CULTURE. 



of sugar and simmer gently until tender. Kub together 

 one and one-half cups of flour, one tablespoon butter, 

 one teaspoon sugar, one quarter teaspoon salt and one 

 heaping teaspoon baking powder. Wet with milk to a 

 soft dough, which turn on to a floured board and roll out 

 in a thick sheet that will just fit the top of the saucepan 

 containing the rhubarb. Lay this carefully over the 

 •stewing fruit, cover closely and simmer slowly for half 

 an hour longer. Tlien lift the cooked crust to a deep dish 

 and pour the pieplant over. Eat hot as it is, or serve 

 cold with cream. 



Rhubarb Betty. — Soak bread crumbs in salted water 

 until soft ; and arrange in a pudding dish alternate lay- 

 ers of the crumbs and rhubarb cut into small pieces. 

 Sprinkle a generous amount of sugar and a little nutmeg 

 on each layer. Dot the top with butter and bake in the 

 oven until brown. Can be eaten with butter and sugar, 

 or a hard sauce. 



Rhubarb Fool' — Prepare a sauce with one quart cut 

 up stalks and one pint sugar. When cooked rub through 

 a sieve, return to the fire and stir for 10 minutes. Then 

 set away until cold. With this, mix one pint of thick 

 cream and serve immediately. 



Rhubarb Jam. — Boil gently together for three hours 

 an equal amount of granulated sugar and rhubarb, add- 

 ing the juice and grated rind of one lemon for each 

 pound of fruit. 



Rhubarb and Orange Preserve. — Peel six large, nice, 

 thin-skinned oranges; take off all the white rinds, and 

 slice them into the preserving kettle. Remove all seeds 

 from the oranges. Cut half of the yellow rind into 

 small pieces, and put with the orange pulp into the 

 kettle. Add two pounds of rhubarb stalks cut into small 

 pieces, a teacu])ful of water and tliroo and one-half cup- 



