HOME SCIENCE SERVICE

Gisborne Herald, Volume LXVI, Issue 20102, 23 November 1939, Page 12

HOME SCIENCE SERVICE

(By Margaret Ambridge)

RHUBARB DELIGHT 1 S lb. rhubarb 4 oz. loaf sugar I lemhn 8 bananas 5 oz. gelatine Boil the rhubarb and sugar and lemon juice together, stirring all the time until it is thick and smooth. Stir in cut up bananas and gelatine. Pour into a wet mould. Put in a cold place to set and serve with cream. RHUBARB SYRUP PUDDING Suet crust 1 lb. breadcrumbs 1 lb. rhubarb (i oz. golden syrup Line a greased basin with suet crust. Cut the rhubarb into small pieces. Pack a tight layer into the basin. Stir together the crumbs and syrup and put a layer on the rhubarb. Continue these two layers until the dish is full. Cover with a lid of suet crust and then with grease-proof paper and a cloth, and put in a saucepan of boiling water and boil for 21 hours. Turn, out carefully on a hot dish and serve with a little hot syrup. RHUBARB AND PINEAPPLE MARMALADE Combine 21b. rhubarb, 2 lemons (juice and rind), 1 cupful of diced pineapple and 21b. sugar and simmer gently until thick and clear. Put into jars and seal. RHUBARB CHUTNEY 3 lb. rhubarb S lb. sultanas 1 lb. sugar 1 lb. chopped and peeled apples 1 lb. onions 4 oz. seeded raisins Cayenne pepper 2 oz. each of salt and mixed pickling spice Pint of vinegar

Cut the rhubarb up into small pieces, out into a preserving pan with apples, sultanas, onions, raisins, salt and spices (tied loosely in muslin). Add cayenne and vinegar. Bring to the boil, then boil gently until tender Remove spices and bottle.

DELICIOUS FRUIT

WAYS WITH RHUBARB Rhubarb is one of our most delicious and attractive fruits, especially as it is obtainable when there are very few f resh frjnits about. It may be combined with other fruits for delicious marmalades and conserves, baked in pies and tarts, steamed in puddings, or simply cooked until tender, sweetened and served with custard. Be careful when you choose your rhubard that you ret sum-looking pale-pink sticks, which wiii be much more tender. The large dark-red stalks are often tough and stringy. To prepare rhubarb do not soak it in water, but wipe it with a clean damp cloth and cut into lengths with a sharp knife so that the outer skin does not tear off. Unless rhubarb is old and stringy there is no need to peel the outer skin off before cooking. RHUBARB FRITTERS Mix together three cupfuls of flour, three teaspoons baking powder, half a teaspoon salt, and four tablespoons sugar. Blend gradually with two eggs beaten with oner cupful of milk. Add two teaspoons melted butter and IS cupfuls finely-diced rhubarb which has been scalded and thoroughly drained. Beat well and cook on a hot griddle just as for pancakes.

RHUBARB CUSTARD PIE 8 oz. stewed rhubard S teaspoon cornflour 2 egg yolks 4 oz. sugar 5 cup milk S teaspoon lemon juice Short pastry

Line a shallow piedish with short pastry and decorate the edge. Beat up the stewed rhubarb well in a basin then stir in the beaten egg yolks, cornflower, lemon juice, sugar and milk. Turn the mixture into a piedish, and bake in a hot oven for half an hour. If desired, the beaten eggwhites. with a little sugar, may be spread on top when the pie is cooked, and then placed back in the oven to set.

RHUBARB SPONGE PUDDING Rhubarb Sponge cakes Sugar Ground ginger Grated lemon rind 2 eggs i pint milk

Wipe the rhubarb and cut it up. Put a layer in the piedish, sprinkle well with sugar, or mix with a little ground ginger and the lemon rind. Cover with slices of sponge cake and continue the two layers until the dish is full. Separate the yolks from the whites of the eggs. Warm the milk and beat up the egg-yolks with this. Pour over the rhubarb and sponge. Bake in a moderate oven until the rhubarb is soft and the pudding is firm in the centre, then whip up the egg whites stiffly with a little sugar, pile on top, and lightly brown in a cool oven.