B—Lancaster Farming, Friday, May 24, 1957 For the Farm Wife and Family County Cooks Find Rhubarb Delicious in Variety of Dishes If you think that rhubarb is only edible m a pie or sauce, we think you’ll change your mind after reading through our recipes today. We are grateful to you readers for sending us these re cipes and sharing them with us. Mrs. Fannie H. Risser, R 2 ML Joy, sends some of her favorite recipes. She says in her letter: Spring is here and I think rhu barb is a very good tonic. There are many ways to use it. First of all Mrs. Risser tells us how to make PLAIN RHUBARB SAUCE Mrs. Faaimie H. Risser, R 2 Mt, Joy 4 cups cut rhusbarb l l / 2 cups sugar Boil together Serve with sliced bananaas STRA'WBERRIES & RHUBARB Mrs. Fannie H. Risscr, R 2 Mt. Joy Wash two quarts strawberries’ and add one cup sugar. Cut two quarts rhubarb- and add two cups, sugar Let these stand about one hour until sugar is melted; then heat slowly in separate kettles and put in jars alternately This is veiy healthful for breakfast RHUBARB-RAISIN COMPOST Mrs. Fannie H. Risser, R 2 Mt. Joy Put one-half cup seedless rai sins (yellow) and one cup water in a dish and simmer about five minutes, add one and one-half Meet Just One 0f... v Use Our Convenient DRIVE-IN WINDOW One-half block from Penn Square on South Queen Street.—Rear of Mam Bank. "Serving Lancaster from Center Square since 1889 ” MILLERS VILLE BRANCH Member Federal Deposit Insurance Corporation Maximum Insurance $lO,OOO per depositor A cups sugar and stir until dissolv ed. Add six cups of cut rhubarb, cover and bring just Jto a boil, about five minutes. Remove from heat and add about two tea spoons grated orange rind. Cool covered, then chill. i * % ** RHUBARB CUSTARD PIE Mrs. Fannie H. Risser, R 2 Mt. Joy 2 egg yolks 2 tablespoons flour 2% cups cut rhubarb 1 cup sugar Line a medium-sized pie tin with pastry and in it arrange rhubarb. Mix flour, sugar and one tablespoon melted butter with egg yolks. Pour this over the rhu barb. Bake in a 450 degree oven for 12 minutes. Reduce heat to 350 degrees and bake 25 minutes longer. Then cover with meringue made from two egg whites and four tablespoons sugar. h RHUBARB PIE DELUXE Mrs. Fannie H. Risser, R 2 Mt. Joy Mix and boil slowly until like jelly. 2 cups rhubarb 1 cup sugar 2 egg yolks Lump of butter 1 tablespoon flour Put in a baked pie shell and cover with meringue made from egg whites. Brown in oven. Mrs. Risser also encloses a re cipe for a jam that sounds as if FREE PARKING 25 S. Queen St.—Swan Parking Lot—Vine & S. Queen Sts. Stoner Park ing Lot—S. W. Corner Vine & Queen Sts. 302 N. GEORGE ST it might be quite tasty, RHUBARB-PINEAPPLE JAM Mrs. Fannie H. Risser, R 2 Mt. Joy 1 pound (about 2 cups) cut rhubarb 1 cup or 9-ounce can cnfshed pineapple 3 cups sugar Put rhubarb, pineapple and sugar together in a kettle and heat, stirring constantly- until boiling; then boil rapidly for 25 to 30 minutes. Pour m glasses makes about three glasses. . >{• v k Here is a Rhubarb Pie with a crumb topping. Rebecca King sends this one to us. RHUBARB PIE Rebecca King, Gordonville 1 heaping quart diced rhubarb 2 cups sugar 1 cup water 2 tablespoons lemon juice Bring to a boil; then put a lit tle cornstarch or minute tapioca in for thickening. Add a hunk of butter and a little salt. Then partly cool and pour in four un baked pie crusts. Top with crumbs. CRUMBS 2 cups all-purpose flour 1 cup brown sugar " Vz cup butter and lard mixed (not melted) 1 teaspoon soda scant 1 teaspoon cream of tartar Last week we printed a Rhu barb Custard recipe which Mrs. H. D. Eyman, Strasburg sent m. She would like to make an addi tion to that recipe. She says I do not believe I mentioned to put the three egg whites on top of cusard. Just make the custard with three egg yolks. If you use the whites in custard it is not good but tough. Most everyone likes the cool re freshing taste of sherbert, espe cially dunng the hot weather. Have’ you ever eaten Rhubarb Sherbert? Here is your chance to try it. Mrs. Eyman sends us this recipe. RHUBARB SHERBERT Mrs. H. D. Eyman, 146 Franklin St., Strasburg 2 teaspoons gelatin 2 tablespoons water 2 cups hot sweetened rhubarb sauce Va cup sugar 2 cups light cream Pinch of salt Juice of one-half lemon :r Soak the gelatin in cold water and put into hot sauce. Cool and add other ingredients. Stir the mixture well and pour into a refrigerator tray. Freeze in the freezing compartment with temperature set at the Stir occasionally white the mix is fieezing. iportant provid- iavxngs. Strawberry time will soon be here so that means it is jelly-mak mg time. Mrs. Eyman includes her recipe for ides to d bills, homes, STRAWBERRY JELLY Mrs. H. D. Eyman, 146 Franklin St., Strasburg 1 cup water 6 cups sugar Boil ten minutes helpful Add one box crushed berries and one-half teaspoon alum while boiling rapidly and boil 15 minu tes in a large kettle. Mrs Abram H. Summy, R 1 Manheim says that this Rhubarb Sauce is a sauce which we love and lots of people have tried. RHUBARB SAUCE Mrs. Abram H. Summy, R 1 Manheim Put in double boiler: Vi cup minute tapicoa Va teaspoon salt IVa cups boiling water Stir, and add 3 cups rhubarb cut fine 2 cups sugar Cook till soft. Add a few drops ol red food coloring. Can be eaten with whipped cream. We also had a request for Pota to Filling and Mrs Summy en closes that in her letter too. POTATO FILLING Mrs. Abram H. Summy, RI Mauheim Boil potatoes in salt water Cut onion and brown; 'add four or fue slices bread, cubed, brown. Mash potatoes, add two raw eggs, parsley, celery. Add bread and some milk. Bake in oven- till done. „ , We have another recipe for Potato Filling or Dressing. This can be served with Pork, Beef, Lamb or Fowl. POTATO FILLING OR DRESSING Mrs. J. E. Wetzel, 406 E. Orange St., Lancister 4 cups hot fluffy mashed pota toes IM> cups dry bread crumbs 2 (i cup bacon fat Vz cup finely chopped onion 1 cup chopped celery 2 teaspoons salt Vz teaspoon pepper Vz .teaspoon sage (if liked) 1 egg, beaten ' - _=• Use only hot fluffy mashed potatoes and combine wih re maining ingredients. Bake in a greased BxBx2-inch pan in a pre heated oven (350 degrees) for 30 minutes or until browned. This recipe makes five cups. To get on with our rhubarb re cipes, Mary Rissler from Paradise sends us some mouth-watering recipes. The first is for RHUBARB CREAM PIE Mary N. Rissler, Paradise Melt; 2 tablespoons butter Add: 2 cups diced rhubarb 1 cup sugar Cook slowly until rhubarb is tender. Combine; V* cup sugar 2 tablespoons cornstarch 2 egg yolks, well beaten cup light cream Va teaspoon salt Add to rhubarb and cook un til thick. Cool and pour into baked 9-inch pie shell. Top with merin gue. Bake at 350 degrees 12 to 15 minutes or, until meringue is brown. This recipe comes from Minne sota. It is very good, try it! ■ GAS STOVES GAS CLOTHES DRYERS ■ WATER HEATERS ROOM HEATERS ’ Mapy .Other Appiiances , m PRICED LOWi’O SELL—OUR SERVICE THE BEST ■ WARD BOTTLE GAS S EPHRATA. PA. JJ Town Store, 25 S. State St., open 8 to 5 p. m. Friday ■ evening 6t09 p. m. Free parking in rear. Showroom, J. mile N. of Bphrata on Rt. 222. Open daily 7tosp. m. Friday evening 6to 9p. m. Free parking 5 ■ 5 ■ 5 ■ JIIIIVIIIIIIIIIIIIIIIIIIIIIIRIIIIII fv 11 /i PRE-HOLIDAY TIRE SALE! Prices were never lower—trade-in values never better! 3-T Super-Cushions tyGOOD/^YEAR Slm 6.70 x 13, fits most ~ A M Plymouth!, Fords, Ch»v- N I F y roUfi, Hudsons, Noshos, IXj 1,1 1 111 •nd'ttudsboksrs f 'nnd° racappof Ilz* 4.00 x It, on axt»a <ll Qr •(••dal buy for awnar* | Sj; af aldar modal tar* Mia 7.10 x 13, flu mnl - . j/v Dadsai, tulckt, Old*, # I A Pentiau, Marcury*, and 77 , j *» hw «» $1.33 ■ waak far a I IUS T(fX flHa . _ rmppcblt Hra •! POURI JWRI PEOPLE RIDE ON GOODYEAR TIRES THAN ON ANY OTHER KINO Handling Goodyear Products For Over 57 Years LEBZELTER’S - I A 237 N. Queen St. Phone EX 7-5161 g p We Give S&H Green Stamps RHUBARB-PINEAPPLE PIE Mary N. Rlssler, Paradise 3 cups fresh red rhubarb, diced 1 cup crushed pineapple drain ed % to 1 cup sugar 1 teaspoon grated lemon peel 1 teaspoon grated orange peel 2 tablespoons quick-cooking tapioca Va teaspoon salt 2 tablespoons lemon juice 9 inch unbaked pie shell Combine rhubarb, pineapple, sugar, grated lemon and orange peels, tapioca, salt and lemon iuice. Stir to mixe together. Bake in moderate oven 350 degrees for 45 to 50 minutes, when cool cover with pink meringue. PINK MERINGUE— Beat three egg whites till soft peaks form. Beat in six tablespoons sugar, un til whites are stiff but not dry. Blend in six drops red food color ing. Place-on top of pie and bake in moderate oven 350 degrees till brown. This pie is also good with out the meringue. Chiffon pies are everybody’s ta %orite and also a good item for the freezer. Why not try this RHUBARB CHIFFON PIE 2 teaspoons gelatin 2 tablespobns cold water 2 eggs separated % cup sugar VA cups rhubarb sauce % teaspoon salt Red food coloring Soften gelatin in the cold wat er. Stir and cook egg yolks and one-half cup sugar over very low heat or in a double boiler until mixture thickens Stir in gelatin. Combine with rhubarb sauce, cool until thickened but not stiff Stir in a few drops red food coloring. Beat egg whites and salt until (Continued on page 9) You get iaiuous Goodyear quality inside and out . . . features you won’t find In any other fare at the price. Get 3-T Super-Cushions today arid save) Piui tax anil raeappabla tira
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