RING THE CHANGES

Wairarapa Times-Age, 21 July 1939, Page 8

RING THE CHANGES

USE RHUBARB DISHES. Rhubarb has a distinctive flavour which blends beautifully with cream and pastry.

Rhubarb Scallop with Meringue Take Alb rhubarb. 1 cupful granulated sugar, grated rind 1 orange. J teaspoonful salt, 1 small sponge cake, 2 egg-whites. 2 tablespoonfuls castor sugar. Wash and peel the rhubarb and cut into one-inch pieces. Add sugar, orange rind, and salt, mixing well. Cut sponge cake in thin slices; line bottom of greased baking dish with three or four slices; cover with a quarter of the rhubarb. Continue to make alternate layers of cake and fruit until material is used. Cover and bake in a moderate oven for thirty minutes. Beat egg-whites until stiff, add castor sugar slowly, beating until blended. Pile on baked pudding and bake for fifteen minutes longer or until meringue is slightly browned. Rhubarb Betty

Take 1J cupfuls rhubarb, 11 cupfuls moist breadcrumbs, cupful sugar, one-third of a cupful of water, 11 teaspoonfuls cinnamon, 11 tablespoonfuls butter, 2 tablespoonfuls grated orange rind

Wash and peel the rhubarb and cut into dice. Place half in a casserole. Mix breadcrumbs, sugar, and cinnamon. sprinkle one half over rhubarb, and dpt with half the butter. Repeat with remaining rhubarb, crumbs, and butter. Sprinkle with grated orange rind; add water and cover. Bake in a moderate oven for forty-five minutes. Serve with hard or foamy sauce. Hard Sauce i Take cne-third of a cupful of butter, 1 cupful icing sugar, i teaspoonful vanilla,-lemon, or almond essence, 1 tablespoonful cream. Cream butter until soft, gradually beat in sugar, then cream and vanilla, beating until fluffy. Pile lightly in serving dish and chill until cold enough for four to six portions.

Foamy Yellow Sauce, Take one-third of a cupful of butter or margarine, 1 egg, separated, 1 cupful icing sugar, J cupful orange juice. Cream butter until soft, gradually beat in sugar, then egg-yolk and orange juice. Just before serving fold in the stiffly-beaten egg-white. Serve with rhubarb betty or with any steamed fruit pudding. Rhubarb Lemon Pie

Take 3 cupfuls diced rhubarb, 1 cupful sugar, 1 tablespoonful flour, 1 egg (beaten), 3 teaspoonful grated lemon rind, 1 tablespoonful lemon juice, A cupful water, short pastry. Line a pie plate with pastry and fill with diced rhubarb. Mix sugar and flour and stir in beaten egg, lemon rind and juice, and water.. Cook over boiling water until slightly thickened, pour over rhubarb and top with a lattice crust. Bake in a hot oven'for ten minutes; then reduce heat to moderate and bake for twenty to thirty minutes longer.

Rhubarb and Banada Surprise Take 6 sticks rhubarb, 3 bananas, .1 lb sugar, J pint water, J teaspoonful baking-powder, 2oz butter, 2oz castor sugar; 2 eggs, 4oz flour.

Peel the rhubarb and cut into cubes and place in a greased pie-dish. Add the sugar. Slice the bananas and place on top, add half a pint of water. Cream butter and sugar. Add the eggs and lastly the flour and bak-ing-powder. Pour over the fruit and bake for half an hour. Serve cold.