Country Life Interests

Waikato Times, Volume 121, Issue 20272, 14 August 1937, Page 19 (Supplement)

Country Life Interests

A page devoted to the Interests of the Country Women of the j Waikato, and In particular to advancing and recording the activities of ! those two great national organisations, the Women’s Institutes and the Women’s Division of the Farmers’ Union. ■ ■ , - •

RHUBARB FOR HEALTH. AN'D SPRING DISORDERS.

In spring when all sorts of ailments and 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, states an exchange. So just do a little skilful camouflaging and serve it up in one of the following attractive guises, and In all probability yo<n will have the satisfaction of seeing one plate after another come back with a request for “More, please!” Rhubarb Betty.—Take one pint rhubarb, one lemon, one orange, 7oz. sugar, two tablespoons desiccated cocoanut, 5 oz. breadcrumbs, 2oz. butter. Wipe some rhubarb and cut it In small pieces, then measure It. Melt the butter, and mix It with the breadcrumbs. C.rate the rings of the orange and lemon and squeeze out the juice and mix it with the coconut. 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 coconut with the fruit rind and juice. Add another portion of breadcrumbs, and remainder of fruit and coconut, then cover it with the remainder of the crumbs. Cover the pudding with a buttered paper and bake in a moderately hot. oven until the rhubarb is soft, then decorate with pieces of lightly-cooked rhubarb. Rhubarb Ginger Padding.—Take *lb. self-raising flour, two level teaspoons ground ginger, 4oz. suet, water to mix. A bundle rhubarb (or sufficient to fill the basin), two table spoons 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 mix all to a piable 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 pieces 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 pan of boiling water and boll for about two hours and a-half.