Mrs. Wilson's Cook Book Part 29

One cup of prune juice, Juice of one lemon, One-half cup of sugar.

Heat to dissolve sugar and then cool before adding to the gelatine.

Now place a few spoonfuls of the prepared gelatine mixture in a mould and turn to thoroughly coat the mould. Then line the mould with cooked and stoned prunes. Pour a few spoonfuls of the gelatine mixture over the prunes and set them in place before pouring in the remainder of the mixture; then set aside to mould. When ready to serve unmould on platter and serve with prune sauce.

PRUNE SAUCE

Rub one cup of cooked and stoned prunes through a fine sieve and add

One cup of prune juice, Juice of one lemon, Six tablespoons of sugar.

Heat to dissolve sugar and then cool before serving.

RHUBARB

To cook rhubarb, cut it into inch pieces and remove the stringy peel.

Cook in a gla.s.s or earthen ca.s.serole dish in the oven until it is soft, adding just enough sugar to sweeten. This will give you a splendid product.

Do not use the leaves of the rhubarb. And do not cook rhubarb in tin; the mineral salt or acid content of the fruit reacts upon the metal and sets up an active poison.

TO COOK RHUBARB FOR PIES

Prepare the rhubarb and then sprinkle well with flour and add sugar, and cook slowly until tender. The flour will thicken the mixture.

Then pour into the prepared pie plate and cover with pastry. Bake in a moderate oven for twenty minutes. Pie made in this way will be far superior to that made where the rhubarb is cut and placed in the pie and then cooked.

RHUBARB AND RAISIN CONSERVE

Wash and peel and then cut the rhubarb into one-half inch pieces.

Measure one quart of the cut pieces and place in a baking dish, adding

One cup of seeded raisins, Two cups of sugar.

Do not add water; cover and cook until the fruit is tender, usually about forty minutes.

RHUBARB FRUIT SAUCE

Place the whites of two eggs in a bowl and then add one-half gla.s.s of jelly. Beat until very stiff and then add one cup of very thick rhubarb sauce.

RHUBARB SHORTCAKE

Place two cups of flour in a bowl and add

One teaspoon of salt, Four teaspoons of baking powder, One-half cup of sugar.

Sift to mix and then rub in six tablespoons of shortening. Mix to a dough with two-thirds cup of milk. Cut with a large cookie cutter and then bake in a hot oven for fifteen minutes. Split and b.u.t.ter, and then fill with the cooked rhubarb and serve with either plain or whipped cream or custard sauce.

RHUBARB c.o.c.kTAIL

Place three tablespoons of rhubarb conserve in a c.o.c.ktail gla.s.s. Add layer of thinly sliced bananas and then a layer of shredded orange.

Sprinkle with powdered sugar and top with whipped cream or stiffly beaten white of egg. Garnish with maraschino cherries.

RHUBARB PUFFS

Three-quarters cup of sugar, One-half cup of water, Five tablespoons of shortening.

Place in a bowl and then add

One egg, Two cups of flour, Four teaspoons of baking powder, One-half teaspoon of salt, One cup of finely chopped rhubarb (raw).

Beat to mix and then fill into well-greased custard cups and bake for thirty minutes in a hot oven.

VERMONT RHUBARB GRIDDLE CAKES

Soak stale bread in cold water to soften. Press very dry and then rub through a fine sieve. Now measure two cups and place in a bowl and add

One and one-half cups of sweetened rhubarb, One egg, One and three-quarters cups of sifted flour, Four teaspoons of baking powder, One teaspoon of salt, One tablespoon of shortening.

Mix well and then bake on a griddle and serve with sugar, cinnamon and b.u.t.ter or syrup.

RHUBARB GELATINE

Two cups of cold, cooked and sweetened rhubarb.

Add

Four level tablespoons of gelatine, Juice of one orange, One-half cup of water.

Add the gelatine to the mixture and then set aside for one-half hour to soften. Then heat slowly until the boiling point is reached, remove from the fire and pour into moulds. Let set until firm and then unmould and serve with whipped cream. Use a china or earthenware mould.

RHUBARB AND TAPIOCA PUDDING

Wash one-half cup of pearl tapioca in plenty of water to remove the starch. Place in a gla.s.s or earthenware baking dish and add four cups of cooked and sweetened rhubarb. Cook in the oven until the tapioca is transparent or soft. Place a meringue made of the white of one egg on top. Cool, and then serve.

RHUBARB DUMPLINGS

Roll the pastry out one-quarter inch thick and then cut into four-inch squares. Fill with pieces of rhubarb cut in one-half inch pieces, adding 2 tablespoons sugar. Fold the dough over, pressing it tightly, and then brush with egg-wash and bake in a slow oven for thirty minutes.