—Lancaster Farming, Saturday, April 10,1971 34 ‘Favorite Recipe * Has Timely Topic , Rhubarb (Continued from Page 29) Mrs. Ira H Davis, Deaver Road, Quarryville RDI, likes this Rhubarb Cream pie recipe: Cream Filling. blend 1% cup sugar, 3 table spoons flour, *4 teaspoon nut meg, 1 tablespoon butter or margarine and add 2 well beaten eggs and 3 cups Rhubarb cut into 1 inch pieces For variation use less rhubarb and add fresh or frozen strawberries Make a trellis pie must as fol lows: Line ungreased 9 inch pie pan with pastry Fill with cream filling Trim over-hang of pastry to one inch over edge 801 l remaining pastry to 12 .nch circle and cut into inch snips with pastry wheel Moisten pastry edge with water slightly Attach pastrv strips to edge and press Twist strips across fill ing and attach to pastry on each side and press. Repeat with four more strips about 1% inch es apart. Repeat five the other way. Turn over-hang up over rim and ends of trellis strips Press firmly all around edge to seal. Flute edge all around. Brush edges and strips with cream or melted butter Bake at 425 degrees for 40 to 60 minutes. Very good, also pretty to see, notes Mrs. Davis. Mrs B E. Dickinson, 11 Camp St., Auburn, New York, said she got her Rhubarb Gelatin Pie recipe from a “real old cook book,” the Good Housekeeping Book of Good Meals which was purchased in 1927: 2Vz cupfuls stewed rhubarb 1 cupful granulated sugar Vz cupful cold water 1 cupful cream Pastry 2 tablespoons granulated gela- tin Line a medium-sized pie plate with pastry, having a fluted edge, and bake at 500° F for 12 minutes. Heat the stewed rhu barb with the sugar and pour it over the gelatin which has soaked five minutes in the cold water. Stir until dissolved. Let cool, stirring at intervals. When beginning to stiffen, beat well and fold in the cream, whipped. Allow to cool until ready to set and pour into the baked pastry shell Chill thoroughly. Rhubarb Punch Mrs Dickinson also forwarded her Rhubarb Punch recipe Of all the recipes we received, we think this is the most unique and housewives may want to try it sometime It is as follows: 4 cups rhubarb, cut in small pieces 2 cups sugar \2 cup orange juice ’a cup lemon juice r s teaspoon salt Soda water or ginger ale Cover rhubarb with 1 quart water and cook until very soft Strain through a cloth. Add sugar Bring to a boil, stirring constantly Add orange juice, lemon juice, and salt Chill When ready to seive mix with equal quantity of soda water or ginger ale and pour over ice. Serves 10. Rhubarb Puddings In the area of puddings, Mrs. Ammon G Huber, Peach Bottom RD2, sent us this Rhubarb Manna pudding: Into a baking dish, put 3 slices or toasted bread cubes. Drizzle with V* cup melted butter. In a saucepan cook to a boil, stirring frequently; % cup cut-up rhubarb V* cup water Vi cup sugar 1 tablespoon minute tapioca Boil 2 minutes. Remove from heat. Add to mixture i oeaten and 1 cup milk. Stir well. Pour mixture over bread cubes. Bake at 325° for 25 minutes. Serve warm or cold with topping. Mrs. Brubaker, who sent the Strawberry Rhubarb Sauce recipe, enclosed a Rhubarb Crunch recipe as follows: Crumbs 1 cup flour 3 A cup uncooked rolled oats 1 cup brown sugar (packed) % cup melted margarine 1 teaspoon cinnamon. Mix. Fruit Mixture: 4 cups cut-up rhubarb 1 cup sugar 2 tablespoons cornstarch 1 cup water 1 teaspoon vanilla Whipped cream if you wish Mix together crumbs, until crumbly Press half of crumbs in greased 9 inch layer pan. Cover with rhubarb. In small saucepan, combine sugar, cornstarch, water and v amlla Cook, stirring until thick and clear. Pour over rhubarb. Top with remaining crumbs Bake in 350 degree oven for one hour. Cut in squares, serve warm plain or with whipped cream. Rhubarb Gelatin The gelatins included a Pine apple - Rhubarb Mold by Katie Speicher, 2040 Pine Drive, Lancaster, as follows. 2 cups rhubarb Vs cup sugar V 2 cup water 1 No 2 can pineapple 1 package strawberry jello 2 teaspoons lemon juice Combine rhubarb, sugar and water, boil 5 minutes. Dram thoroughly, reserving the liquid. Diam pineapple Combine juices and add to make 1% cup liquid. Heat to boiling point. Add to jello. Cool. Fold in pineapple and rhubarb. Chill until set. Rhubarb Salad And Mrs Dickinson, who ob viously likes rhubarb, since this (Continued on Page 35) COMPLETE CROP PROGRAM SOIL TEST REQUIRED PLANT FOOD BLIGHT RESISTANT VARIETY WEED CONTROL Plow down AGRICO based on Soil Test. Use AGRICO Starter Fertilizer. BROWN & REA, Inc. Atglen, Pa. ,jjW * jKfjHN^^k WMktiJjfiM JARED STAUFFER Martindale, Penna. AGRICO FOR WEED CONTROL USE AATREX Pre-plant Pre-emerge for your complete Crop Needs Post-enierge with oil Call Phone 445-6465 215-593-5149
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