THE A.C.E. RECIPE
(Contributed by the Association for Country Education.) RHUBARB FOOL With the beginning of the rhubarb season we aro in need of ideas for using rhubarb, and so we suggest rhubarb fool. Jn this sweet, the extremely acid flavour of the rhubarb is partly counteracted by the blandness of, the custard, and so it is particularly palatable as well as nourishing. Rhubarb, stowed. Milk, |-pint. Salt, J-teaspoon. Eggs, 2. Cornflour, Joz. Sugar, 2£oz. Method: Add salt to milk and bring to boiling point, then add to egg yolks which have been beaten with the cornflour and half the sugar. Cook over boiling water till thick. Cool and combine with the egg whites which have been beaten until stiff with the remaining IJoz of sugar. Add to equal quantities of stewed rhubarb and add £-cup whipped cream. Serve cold.
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Evening Star, Issue 22448, 19 September 1936, Page 25
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140THE A.C.E. RECIPE Evening Star, Issue 22448, 19 September 1936, Page 25
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