The home science cook book

Wash the rhubarb and cut off the root and leaf end, but do not peel it, unless very tough, for the pink skin gives a fine color and flavor. If it is a very sour variety, pour boiling water over it and let it stand five minutes, then drain it. Put the rhubarb, cut into inch pieces, into a deep dish, earthen or granite, and sprinkle over it one level cup of sugar to each heaped pint of rhubarb. If you like the sirup thick, mix one level tablespoon of corn-starch with the sugar. Add also one saltspoon of salt. Cover with a rich pastry crust and bake about half an hour. Another kind of rhubarb pie is made by chopping the rhubarb fine, and with each cup of that mix one beaten egg, one-half cup of sugar, and a sprinkle of flour. Gelatin Puddings. The usual family package of a standard gelatin is sufficient for two quarts of jelly. The powdered and granulated gelatins may be measured by the tablespoon. One tablespoon is equivalent to one-fourth of the ordinary box. Soak gelatin in cold water, the time varying according to the size of the particles. This cold water must be counted in the whole -amount to be used. Never use more gelatin than the directions on the package call for, unless show rather than flavor is the object. A smaller proportion is required to thicken creams. 182 Home Science Cook Book. custards, or fruit pulps than for a coffee or fruit jelly. After soaking, the gelatin should be dissolved with boiling liquid. Use no more than is required, add the remainder of the liquid cold, and cool as rapidly as possible. Gelatin is not improved by cooking. The quantity of sugar must be varied according to the acidity of the fruit juices used. Earthen molds are preferable to tin, especially for acid jellies, but the cooling process is slower. Agateware combines the advantages of both earthen and tin. Six hours or longer in a cool place is needed to make a large mold firm. By use of cracked ice with salt the process may be hastened, and small shapes cool quicker than large ones. Jelly that is shaken or even slightly jarred after it begins to harden is liable to crack when it is turned from the molds. With the foregoing points in mind an almost infinite variety of acceptable summer desserts can be made from fruit juices, whipped cream, and soft custard stiffened with gelatin. There are three distinct types: Jellies which may or may not have fruits molded in them ; creams known as Bavarian or Italian, etc., which may be part cream, part custard, and part fruit juice or pulp; sponges, either a jelly or cream, into which, as it begins to harden, stiff egg whites or whipped cream is folded, giving a spongy effect. Lemon Jelly. Soak one-fourth box of gelatin in cold water. Pour over it, stirring meanwhile, enough boiling water to actually dissolve it, and no more ; add about one-half Desserts. 183 cup of sugar, one-fourth cup of lemon juice, a speck of salt, and enough ice-water to make a pint in all. Strain and cool. Orange Jelly Is made like lemon jelly, but a larger proportion of juice is necessary, as orange is less potent than lemon. Macedoine of Fruit.