—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