The household cook book

by putting a headless barrel over them and allowing them to grow up through it. Its food value is small, not J^ of its solid matter being nutritive. It contains about 2% of sugar, which is its chief nutritive element. Its sour taste is due to the presence of oxalic acid, of which it contains 0.3^. In some conditions of the body, rhubarb, sorrel, and other plants containing oxalic compounds, are best avoided. Oxalic acid is always and everywhere an irritant poison, but the amount in rhubarb is small. TAMATAMARIND SAUCE.— Fill a stone jar with thoroughly ripe tamarinds, and put into a cool oven until quite tender, adding during the stewing enough sugar, but not more than enough, to take away the extreme acidity of the fruit; then rub through a sieve. The tamarind sold in the markets is often adulterated with copper. Its presence may be detected by putting in a piece of polished iron or steel and leaving it for a while; if copper is present the metal will [illustration: TAMARIND TREE] TKEE. TOMATO BUTTER— Scald the tomatoes, remove the skins, and add 1/4 as much pared, cored and quartered apples as there are tomatoes; cook slowly, stirring often, till reduced to the consistency of marmalade; when the apples begin to break, sweeten to taste with light brown sugar, and add the juice of 1 lemon and 1 teaspoon ginger, if desired, for each 6 lbs. of the fruit. These are the French method of preparing the English stewed fruit. Compotes consist of any kind of fresh fruit, partly cooked in a syrup less strong than that used for preserves or jam, and are used the same day they are made. If enough sugar is allowed they will keep good for 2 or 3 days, in a cool place. If there is any sign of mold or fermentation, it may be checked on its first appearance by boiling the preparation a second time for 1 or 2 minutes. They are more economical and wholesome than pastry, and superior compotes can be served for dessert. They are much relished by persons who cannot eat raw fruit. They should be served in a glass dish with cake. The essential thing to remember in making compotes is that the fruit should not be cooked as thoroughly as when it is to be served as stewed fruit; it must not cook enough to lose either its form or color. After the fruit has simmered in the syrup, lift it out with a skimmer, arrange it in a glass dish (called a Compoiier) boil the syrup a little, let it cool, and pour it over, straining it if it needs it. If an insufficient amount of sugar is used the syrup will not be clear and bright. Syrup for Compotes. — A good rule is to allow 3 cups of water for each lb. of sugar; boil it 15 minutes, removing the scum carefully as it rises; the syrup is then ready for use. Articles boiled in this will not keep long, it being suited only for dishes intended to be eaten immediately; more sugar must be added for syrup intended to keep. Also the kind of fruit and its ripeness will aflPect the amount of sugar needed.