TRIED RECIPES

Hutt News, Volume 1, Issue 3, 6 May 1927, Page 5

TRIED RECIPES

By "ISADORA"

Now that the jam making season is in full swing scarcely anyone realises the great possibilities of rhubarb. It is so cheap and plentiful that in many cases people will gladly give it away. Nevertheless, the much despised rhubarb bed will produce the most appetising preserves if carefully prepared, and at the most trifling cost. Below, we give our readers some uncommon recipes which have given most satisfactory results. It should be noted that rhubarb never takes the flavour away from any fruit which is added to it, and if the jam is carefully boiled for an hour or slightly more before the sugar is added, less sugar will be required to set and keer> it.

Rhubarb and Pineapple Jam.—Cut small 81b rhubarb and 1 small tin of pineapple, and juice of latter, and boil steadily for 1 hour. "Watch and stir carefully, as all rhubarb jams are likely to burn easily. Add 61b sugar, boil quickly for S hour longer, and pot in warmed jars.

Rhubarb and Raspberry Jam.—is made by above methods exactly, in the proportion of 61b rhubarb, 31b raspberries, and 81b preserving sugar. It is delicious when used in sandwich cakes, trifles and pastry, and is very economical in cost. A

Rhubarb and Strawberry Jam.— May be made in the same proportion as the foregoing recipe; or, if a better jam is required, the quantities of rhubarb and strawberries may be reversed.

Black Currant and Rhubarb Jam. —Is a decided improvement on the ordinary black currant preserves. Made in the proportion of 61b currants, 31b rhubarb, and 81b sugar. It is also very delicious, and still less in cost, if equal quantities of the fruits are used.

A jam of excellent flavour is made by using the strained juice from 41b red currants, previously boiled. Boil together 41b finely cut rhubarb,. 41b small sound strawberries, and the currant juices, and add 91b sugar.

Rhubarb Fritters.—Mix 3 large tablespoons of flour to a smooth batter with h pint milk, a well beaten egg and a pinch of salt. Wipe the rhubarb with a damp cloth and cut into pieces about 2 inches long, dip each piece in the batter, and fry in plenty of boiling lard till a nice brown. Drain them on soft paper before the fire and serve piled high on a hot dish strewn thickly with powdered sugar.

Tomato Soup.—To 1 lb tomatoes add 1 pint milk, pepper and salt. Boil tomatoes with a little butter to pulp, pour in milk, thicken and strain.

White Cabbage Pickle.—Cut up or put through mincer 1 large cabbage and 4 large onions, sprinkle with salt and let stand 24 hours. Then drain and put cabbage into enamel pan and boil 20 minutes in a quart of vinegar. Mix h cup of flour, and 2 cups sugar, 1 dessertspoon curry powder, 2 tablespoons mustard and 1 pint vinegar. Then stir into boiling cabbage, and boil 5 minutes, add 1 teaspoon cayenne.