The international cook book

Remove outer skin from two pounds rhubarb. Dice rhubarb. Add one-half cup water. Cook over a low flame until boiling point is reached. Simmer twenty minutes. Add two cups of sugar. MLx thoroughly. Cool. If rhubarb is young and tender, and has pink skin, do not peel before cooking. Stewed Rhubarb and Strawberries Select young tender rhubarb. Dice two pounds of rhubarb. Add one-half cup water. Cook over low flame until it boUs. Add two cups strawberries. Simmer twenty minutes. Add three cups of sugar. Mix thoroughly. Cool. Stewed Prunes Wash one pound prunes. Cover with water and soak over- night. In the morning bring to a boil, and let simmer twenty minutes. Cool. Stick of cinnamon and one-half cup currant jelly added while prunes are stewing will increase their flavor. Cream may be served with the prunes. Baked Pears Peel and halve firm pears. Remove core. Put pears Into a greased baking pan ^-ith round side up. Sprinkle wdth brown sugar. Dot with butter. Add one-half cup cold water. Bake in a moderate oven (350° F.) forty minutes. Cool before serving. Apple Sauce, No. 1 Do not pare apples. Quarter three pounds of apples. Remove the core. Add two cups of water. Cook until boiling point is reached. Simmer twenty minutes. Force apples through col- ander. Add two cups of sugar. Stir until sugar is dissolved. Cool before serving. Brown sugar or a mixture of sugar and cinnamon may be used instead of the granulated sugar. 212 THE INTERNATIONAL COOK BOOK Apple Sauce, No. 2 Core and pare three pounds of apples. Quarter the apples. Add two cups of water. Cook until boiling point is reached. Simmer twenty minutes. Add two cups of sugar. Stir until sugar is dissolved. Brown sugar or a mixture of sugar and cinnamon may be used instead of granulated sugar. Cool apple sauce before sers-ing. Oatmeal I cup rolled oats 2 cups water yi teaspoon salt Bring water to a boil. Add rolled oats slowly. Add salt. Cook over low flame in double boiler. Cook forty-five minutes. Note: some brands of oatmeal cook more quickly than others. Oatmeal with Dates I cup oats 2 cups water yi teaspoon salt i cup dates (pitted and halved) Bring water to a boil. Add salt. Add roUed oats slowly. Cook over low flame in a double boiler. Cook forty-five minutes. When done add the dates. Mix thoroughly. Serve with cream and sugar. Hominy I cup hominy 4>^ cups water 2 teaspoons salt Boil water, add salt and hominy. Cook slowly two hours. Serve hot. Farina % cup Farina K teaspoon salt 2K cups boiling water Add farina slowly to salted boiling water. Cook over low flame in double boiler from one-half to three-quarters of an hour. Serve hot. RECIPES 213 Rice Wash one-half cup rice thoroughly in a bowl of water. Drain. After rice has been washed, add one quart of boiling salted water and cook slowly twenty minutes. Drain. Pour boiling water over the rice to carry oflf any excess starch. This may be used as a cereal or as a vegetable. Serve hot. Corn-meal Mush I cup yellow com meal ]/2 teaspoon salt I cup cold water Mix ingredients smooth. Add this mixture to two cups of boihng water. Cook in double boiler from an hour to an hour and a half. Serve hot with cream and sugar. Fried Corn-meal Mush, No. 1 Pour hot corn-meal mush into square tin. Allow it to cool and set. Turn out of tin.