THE RIGHT RECIPE

Evening Star, Issue 22448, 19 September 1936, Page 26

THE RIGHT RECIPE

RHUBARB FOR HEALTH • In spring, when all sorts of ailments apd' blood disorders are rife, there is nothing better in' the way of dessert, than -rhubarb, but unfortunately'in its plain stewed (form it is > often looked.' on with -disfavour' by, the family;- - So just, do a little -skilful- camouflaging; and. serve it up in-one of _ the' following attractive guises," and in all • probability you will have the satisfaction of seeingone plate after another come back witha request' for “ More, please 1”Rhubarb Betty. Take one pint rhubarb, one lemon, one orange, 7oz sugar, two tablespoons desiccated cocoanut, soz breadcrumbs, 2oz butter. : Wipe some rhubarb and cut it in small pieces, then measure it. Melt the butter and-mix it with the breadcrumbs.. Grate the rinds of the orange, and lemon and squeeze out the juice and mix it'with, the cocoanut. Place about one-third of the breadcrumbs in a buttered dish, add. half the rhubarb, and sprinkle it with, half the sugar. Add half the cocoanut with the fruit rind and juice. Add another portion of breadcrumbs and remainder of fruit,. sugar, and cocoanut, then cover it with: the remainder of the crumbs. Cover the pudding with a buttered paper andbake it in a moderately hot oven until the rhubarb is soft, then decorate it with pieces of lightly-cooked; rhubarb.: Scalloped Rhubarb; '

Take three cups rhubarb, one cup castor sugar, two cups soft breadcrumbs, one lemon, quarter-teaspoon grated nutmeg, quarter-cup water, two tablespoons fresh butter, quarter-tea-spoon ground cinnamon, grated orange rind to taste.

Melt the butter and mix with the crumbs, mix sugar, spice, grated lemon rind, and orange to taste. Put quarter of a 'cup.of crumbs in the, bottom of a fireproof dish', 'then add half the rhubarb. Sprinkle with half the spiced sugar, then cover with another quarter of crumbs. Put in remainder of rhubarb, sprinkle With remainder of spiced sugar, mix together lemon juice and water or half lemon juice _ and half orange juice and water, sprinkle over dish, put remainder of buttered crumbs on. top, cover closely. Cook three-quar-ters of an hour in a moderately hot oven, then uncover and brown quickly.

Rhubarb Ginger Pudding. Take Jib self-raising flour, two level teaspoons ground ginger, 4oz suet, water to mix, bundle rhubarb (or sufficient to fill the basin), two tablespoons brown sugar, one level teaspoon ground ginger. Wipe rhubarb sticks, remove the green leaves and tips, and cut the rhubarb into short lengths. Sift the flour with two level teaspoons of ginger. Chop, the suet finely and add it; then mixaHto a pliable dough with cold water. Put barely one-third of this dough aside for the top of the pudding, the remainder roll to a round shape about one and a-half times as large as the top of the pudding basin. Grease this and line it with crust. Put in half the rhubarb ; then add the sugar, mixed with one level teaspoon of ginger. Fill up with rhubarb, and add a little water. Roll out the remaining piece of crust and cover the pudding, dampening the edge'to make it adhere. Cover it with a greased paper and floured pudding cloth. Put it into a pari of boiling water and boil for about two and a-half hours.

Rhubarb Meringue, Take 11b rhubarb,. Boz cast.or sugar, four eggs, one lemon. Steam chopped rhubarb with half the castor sugar until tender. Strain off the juice into a bowl and rub through a wjre sieve. Return juice to pan and simmer down to a gill, then add to the rhubarb puree. Mix in the lightly-beaten egg yolks and add grated lemond rind. Pour the mixture;into a fireproof dish and bake for half’an hour. Beat the egg whites to a stiff froth, fold the remainder of castor; sugar, and spread this evenly over , the baked sweet. Return dish to the oven until the meringue is set.