nests of the cress on individual salad plates. Cut four hard-cooked eggs
in halves crosswise, in such a manner that tops of whites will be
notched. Remove yolks, rub through a sieve, season with salt, pepper and
moisten with Boiled Salad Dressing to the consistency to handle. Shape
in balls the original size, dip in finely chopped parsley and replace in
whites. Dispose one "cup" in each nest, and just before serving marinate
with French Dressing.
RHUBARB PIE
2 cups rhubarb.
3/4 cup sugar.
1 egg slightly beaten.
2 tablespoons flour.
Few grains salt.
Few grains nutmeg.
PROCESS: If rhubarb is young and tender it need not be peeled. Cut the
stalks in half-inch pieces before measuring. Mix sugar, flour, egg, salt
and nutmeg. Add to rhubarb, toss together until ingredients are well
mixed. Turn into a pie pan lined with paste, heap rhubarb well in
center, cover with a top crust and bake thirty-five minutes in a hot
oven. (When rhubarb is older it may be scalded before using.)
[Sidenote: _March_
_Third Sunday_]
Menu
OYSTER COCKTAILS IN GRAPE FRUIT
PLANKED WHITEFISH
MASHED POTATOES FRICASSEED TOMATOES
BUTTERED BEETS
ALABAMA SALAD
RAISIN PIE EDAM CHEESE
BOILED COFFEE
* * * * *
OYSTER COCKTAIL IN GRAPE FRUIT
Prepare the grape fruit in the usual way. Chill; just before serving
place five Blue Point oysters in the cavity made by removing the tough
portions in each half grape fruit. Season with lemon juice, salt,
paprika and one or two drops of Tobasco sauce. Serve on beds of shaved
ice. Garnish with foliage.
PLANKED WHITEFISH
Clean and split a three-pound whitefish. Lay, skin side down, on a hot,
well-greased oak plank (one and one-half inches thick and two or more
inches longer and wider than the fish). Brush fish over with soft butter
and sprinkle with salt and pepper. Surround fish with a border of coarse
salt to prevent plank from burning. Bake twenty-five minutes in a hot
oven, or place plank on broiler and broil twenty minutes under the gas
flame. Remove to table covered with a sheet of brown paper, scrape off
salt, wipe the edges of plank with a piece of cheese cloth wrung from
hot water; spread fish with Maître d'Hôtel Butter; surround with a
border made of hot mashed potato, passing it through pastry bag and rose
tube. Garnish with sprays of parsley and sliced lemon. Serve
immediately.
FRICASSEED TOMATOES
Select firm, not over-ripe tomatoes. Cut in halves crosswise. Sprinkle
with salt, pepper and a grating of onion; dredge with flour and sauté in
melted butter; brown first on cut side, then turn and finish cooking on
the other. When soft, but not broken, pour over thin cream to almost
cover. Let simmer until cream is slightly thickened. Remove to hot
serving dish and pour cream around.
ALABAMA SALAD
Cut the hearts of celery in one-fourth inch pieces, there should be two
cups. Add one cup of Alabama pecan nut meats broken in quarters and one
cup white cabbage cut in very fine shreds. Moisten with Cream Dressing.
Serve on a bed of cress.
CREAM DRESSING
3 hard cooked egg yolks.
1 teaspoon salt.
Few grains cayenne.
1 teaspoon mustard.
2 tablespoons vinegar.
Few drops onion juice or
1 teaspoon finely chopped chives.
1-1/2 cups thick cream.
PROCESS: Mash and rub the egg yolks through a sieve, add seasonings
(except cayenne), then vinegar and chives. Whip cream until stiff, and
add a little at a time to first mixture, beating constantly. When all is
used, sprinkle in a few grains cayenne or paprika.
RAISIN PIE
1-1/2 cups seeded raisins cut in halves.
1/2 cup sugar.
2 tablespoons flour.
2 tablespoons butter.
Juice and grated rind 1 lemon.
1 cup water in which raisins were cooked.
Few grains salt.
_Process_: Cook raisins in boiling water to cover, until tender, drain,
and mix with sugar, grated rind, flour and salt. Cool slightly. Turn
into pie-pan lined with Plain Paste, dot over with butter and pour over
water. Cover with top crust made of Rich Paste and bake thirty minutes
in a moderate oven.
[Sidenote: _March_
_Fourth Sunday_]
Menu
CREAM OF LETTUCE
BAKED HAM--HOT HORSERADISH SAUCE
SWEET POTATO CROQUETTES--SPINACH WITH EGGS
GRAPE FRUIT SALAD
CHEESE BALLS
RHUBARB TART--CHEESE
AFTER DINNER COFFEE
* * * * *
BAKED HAM
Select a lean ham, weighing from twelve to fourteen pounds, cover with
cold water or equal parts of water and sweet cider and let soak (skin
side up) over night. Drain, scrape and trim off all objectionable parts
about the knuckle. Cover flesh side with a dough made of flour and
water. Place in a dripping pan, skin side down. Bake in a hot oven until
dough is a dark brown; reduce heat and bake very slowly five hours. Ham
enclosed in dough needs no basting. Remove dough, turn ham over and peel
off the skin. Sprinkle ham with sugar, cover with grated bread crumbs
and bake twenty to thirty minutes. Remove from oven and decorate with
cloves; place a paper frill on knuckle, garnish with sprays of parsley
and lemon cut in fancy shapes. Serve hot or cold.
HOT HORSERADISH SAUCE
1/4 cup freshly grated horseradish.
1/4 cup fine cracker crumbs.
1-1/2 cups milk.
3 tablespoons butter.
1/2 teaspoon salt.
1/8 teaspoon pepper.
1 tablespoon vinegar.
2 tablespoons lemon juice.
1/2 tablespoon grated onion.
PROCESS: Cook crumbs, horseradish and milk twenty minutes in double
boiler. Add seasonings, vinegar and lemon juice slowly, stirring
constantly. Add grated onion, reheat and serve.
SWEET POTATO CROQUETTES
2 cups hot riced sweet potatoes.
3 tablespoons butter.
1/2 teaspoon salt.
Few grains pepper.
1/2 cup chopped walnut meats.
1 egg well beaten.
PROCESS: Mix ingredients in the order given. If mixture is too dry add
hot milk. Mold in cork-shape croquettes, roll in crumbs, then in egg,
again in crumbs, and fry in deep hot Cottolene. Drain on brown paper and
arrange around Baked Ham.
GRAPE FRUIT SALAD
Cut three large grape fruit in halves crosswise, remove the pulp and
keep in its original shape. Arrange in nests of white crisp lettuce
heart leaves, dividing pulp in six portions. Strew one cup of English
walnut meats, broken in fourths, over grape fruit. Marinate with French
Dressing, but with less salt and using paprika in place of cayenne, and
lemon and grape fruit juice in place of vinegar.
CHEESE BALLS
1-1/2 cups grated cheese.
1 tablespoon flour.
1/3 teaspoon salt.
1/8 teaspoon mustard.
Few grains cayenne.
Whites 3 eggs beaten stiff.
PROCESS: Add flour and seasonings to cheese, fold in whites of eggs,
shape in small balls. Roll in fine cracker crumbs and fry a golden brown
in deep hot Cottolene. Drain on brown paper.
RHUBARB TARTS
If rhubarb is pink, young and tender, simply wash and cut in one-half
inch pieces; there should be two and one-half cups. Cover with boiling
water and heat to boiling point; boil five minutes. Do not allow it to
lose its shape. Drain off all the juice, sprinkle rhubarb with
three-fourths cup sugar. Sift over two tablespoons flour and one-fourth
teaspoon salt, dot over with one tablespoon butter and a grating of
orange rind. Mix well and turn into a pie pan lined with Rich Paste.
Arrange strips of pastry, lattice-work fashion, across the top of pie
and bake thirty minutes in a moderate oven.
_April_
_Let hunger move thy appetite,
And not savory sauces._
--_Shakespeare._
[Illustration]
[Sidenote: _April_
_First Sunday_]
Menu
STRAWBERRY COCKTAILS
CHICKEN BOUILLON CHANTILLY
FRICASSEE OF CHICKEN WITH WAFFLES
SPINACH WITH EGGS
PRUNE AND PECAN NUT SALAD
APRICOT MARMALADE MOLD
COCOANUT CAKE
COFFEE
* * * * *
CHICKEN BOUILLON CHANTILLY
Pour six cups of hot, well-seasoned Chicken Bouillon into hot bouillon
cups. Drop on top of each portion one tablespoon whipped cream
delicately seasoned with salt, pepper and a few grains cayenne. Sprinkle
cream with paprika or finely chopped chives.
FRICASSEE OF CHICKEN
Dress, singe, clean and cut two young chickens in pieces for serving.
Sprinkle with salt and pepper, and dredge with flour, brown richly in
equal parts of Cottolene and butter, turning often that pieces may be
evenly browned. Then cover with boiling water to which add a bit of bay
leaf, one-half teaspoon peppercorns, a spray of parsley, six slices
carrot and three slices onion. Cover and simmer until chicken is tender
(from one to one and one-quarter hours). Remove chicken from stock,
cover and keep warm; strain stock; there should be two cups. Melt four
tablespoons butter in a sauce pan, add four tablespoons flour, stir to a
paste, then gradually pour on the two cups hot stock, stirring
constantly; let simmer ten minutes. Remove from range, add one cup of
hot cream and the yolks of two eggs slightly beaten. Reheat chicken in
sauce (do not allow sauce to boil after adding yolks). Serve with
Waffles.
SPINACH WITH DEVILED EGGS
1 peck spinach.
1/4 pound bacon.
Salt, pepper.
1/3 cup butter.
Few grains nutmeg.
5 hard-cooked eggs.
1/2 teaspoon salt.
1/4 teaspoon pepper.
1/2 teaspoon finely chopped parsley.
1/2 teaspoon grated onion.
1/2 cup minced ham.
Cream Salad Dressing.
PROCESS: Cook spinach in the usual way. Cook the bacon with spinach to
give it flavor. When spinach is tender, remove bacon, drain spinach and
chop fine. Season with salt, pepper and nutmeg. Add butter, mix well and
pack into an oval mold. Keep hot over hot water, cut eggs in halves
lengthwise, remove yolks and rub through a sieve. Add ham, salt, pepper,
parsley and onion juice. Moisten with Cream Salad Dressing to bind
mixture together. Refill halves of eggs with this mixture, heaping it
pyramid-like. Turn mold of spinach on hot serving dish and surround with
stuffed eggs.
PRUNE AND NUT SALAD
Buy very select prunes for this purpose (tins holding one or two pounds
are best), cook prunes in the usual way, letting the liquor evaporate
during the latter part of cooking. Prunes should not be as well done as
when serving them as sauce. Drain prunes from the liquor and chill them.
Remove the stones carefully, cut prunes in five pieces lengthwise. Cut
pecan nut meats in four pieces lengthwise. Mix prunes and nut meats,
sprinkle with salt and paprika. For one-half pound prunes and one-fourth
pound shelled nut meats allow one cup whipping cream. Whip cream until
solid, season with one-half teaspoon each salt and paprika; add two
tablespoons lemon juice and one and one-half tablespoons Sherry wine
slowly, while beating constantly. Mix two-thirds of the cream with the
prunes and nuts. Arrange the heart leaves of lettuce on cold, individual
salad plates, pile some of the mixture in each and mask with remaining
whipped cream. Arrange three pieces of prunes on top of each portion,
radiating from center, and place a cherry or strawberry on top of each.
STEAMED SNOW BALLS
(For recipe, see page 168.)
COCOANUT CAKE
2/3 cup Cottolene.
2 cups sugar.
3 eggs.
3 cups flour.
5 teaspoons baking powder.
1/4 teaspoon salt.
1 cup milk.
1/2 teaspoon each lemon and vanilla.
PROCESS: Cream Cottolene, add one cup sugar gradually, stirring
constantly. Beat yolks thick and light, add remaining cup sugar
gradually, continue beating. Combine mixtures. Mix and sift flour,
baking powder and salt. Add to first mixture alternately with milk. Add
vanilla and fold in the whites of eggs beaten stiff and dry. Turn into
two well-greased, square cake pans and bake fifteen minutes in a
moderate oven. Spread one layer thickly with Boiled Frosting, sprinkle
heavily with fresh grated cocoanut, cover with remaining layer. Spread
top and sides with frosting, and sprinkle with cocoanut before frosting
glazes.
BOILED FROSTING
2 cups sugar.
1/4 teaspoon cream of tartar.
1/2 cup water.
Whites 2 eggs.
PROCESS: Mix sugar, cream of tartar and water in a sauce pan. Place on
range and stir until mixture begins to boil. When syrup drops from the
wooden spoon thick like honey, remove from range and add eight
tablespoons of the syrup to the stiffly beaten whites of eggs, beating
constantly. Return remaining syrup to range, continue cooking until
syrup spins a thread at least five inches in length. Pour syrup in a
thin stream onto first mixture and beat until cool and slightly glazed
on side of bowl. Spread thickly on cake.
[Sidenote: _April_
_Second Sunday_]
Menu
SMOKED STURGEON CANAPÉ
CLAM BROTH BUTTERED WAFERS
BROILED FINNAN HADDIE
POTATOES ON THE HALF SHELL
PEGGY'S SOUR CABBAGE
CHEESE SOUFFLÉ
STRAWBERRY SHORTCAKE
COFFEE
* * * * *
SMOKED STURGEON CANAPÉ
Cut stale white bread in one-third inch slices, trim off crust and cut
slices in crescents or triangles--then sauté a golden brown in butter.
Spread with Anchovy paste or with French mustard, then arrange flaked
smoked sturgeon over canapés. Sprinkle thickly with finely chopped
olives and pimentos. Garnish each with a rolled fillet of Anchovy.
Dispose each canapé on a bread and butter plate covered with a paper
doily and garnish with sprays of parsley.
CLAM BOUILLON
1 peck of clams (in the shells).
3 cups cold water.
Salt, pepper.
Whipped cream.
PROCESS: Wash and scrub clams with a stiff brush, changing the water
until no sand is seen in bottom of vessel. Put in a kettle, add cold
water, cover closely and bring water gradually to boiling point, steam
until all the shells are opened. Remove clam with shells, strain broth
through double cheese-cloth, season and serve hot in hot bouillon cups.
Drop a spoonful of whipped cream on top of each service and sprinkle
with paprika.
BROILED FINNAN HADDIE
Wash the fish thoroughly; lay in a dripping pan, flesh side down; cover
with cold water and let soak one hour. Drain; cover with hot water, let
soak fifteen minutes. Drain again and wipe dry; brush over with soft
butter and broil fifteen minutes over a slow fire or some distance from
the flame if cooked with gas. Remove to hot serving platter and spread
with Maître d'Hôtel Butter.
POTATOES ON THE HALF SHELL
Select smooth, large, uniform sized potatoes; wash and scrub them
carefully with a brush. Bake and cut them in halves lengthwise; scoop
out the pulp from shells, being careful not to break them. Press pulp
through a ricer; season with salt, pepper, butter and hot cream. Add one
teaspoon finely chopped parsley (to five potatoes), whip mixture until
fluffy, refill shells with mixture, using pastry bag and rose tube.
Place in oven until heated through. Dispose around Finnan Haddie,
interspersed with sprays of parsley.
PEGGY'S SOUR CABBAGE
Select a small, firm head of white cabbage; cut in quarters, remove the
tough stalk and shave crosswise as fine as possible. Put cabbage in a
large frying pan, cover with water, cover closely and cook until cabbage
is tender (from forty to eighty minutes). Season with salt the last
fifteen minutes of cooking. Drain and add one-third to one-half cup of
butter, toss cabbage until well buttered, sauté until some of the
cabbage is delicately browned. Season with pepper, and add vinegar to
taste. Serve hot.
CHEESE SOUFFLÉ
2 tablespoons butter.
3 tablespoons flour.
1/2 teaspoon salt.
1/8 teaspoon ground mustard.
1/4 teaspoon paprika.
1/2 cup scalded milk.
1/4 cup grated American cheese.
Yolks 3 eggs beaten thick and light.
Whites 3 eggs beaten stiff.
PROCESS: Melt butter in a saucepan; add flour mixed with seasonings,
stir to a smooth paste and add gradually scalded milk, stirring
constantly. Add grated cheese and when cheese is melted remove from
range; add yolks of eggs and continue beating, then cut and fold in the
whites of eggs. Turn mixture into a well-greased, one-quart baking dish
and bake in a moderate oven twenty minutes. Serve at once.
STRAWBERRY SHORTCAKE
2 cups flour.
3/4 teaspoon salt.
4 teaspoons baking powder.
2 tablespoons Cottolene.
1 cup thin cream.
Process: Sift together flour, salt and baking powder. Rub shortening in
with tips of fingers. Add cream, mix with a knife to a soft dough. Turn
on a floured board, knead slightly and divide the dough into two equal
parts. Pat and roll each piece to one-half inch thickness; lay one piece
in a buttered jelly cake pan, brush over with soft butter and place
remaining piece on top. Bake in a hot oven fifteen minutes. Remove from
oven; invert cake on a hot serving platter. Remove bottom layer (which
is now the top). Spread with soft butter and add a layer of berries
prepared as directed hereafter. Sift generously with bar sugar, replace
remaining cake, cover with berries, sprinkle with sugar, mask with
whipped cream sweetened and flavored with orange extract.
STRAWBERRY MIXTURE
Wash two quarts strawberries; hull and cut each berry in half. Prepare a
syrup by boiling together two cups sugar and one-half cup water four
minutes, cool and pour syrup over berries, or sprinkle raw sugar over
berries and let stand one hour. Lift the berries from syrup and place
between layer and on top of short cake. Strain syrup into a pitcher or
bowl and pass with each portion of short cake.
[Sidenote: _April_
_Third Sunday_]
Menu
CREAM OF ASPARAGUS
BREADED MUTTON CHOPS--SAUCE SIGNORA
BAKED BANANAS--SULTANA SAUCE
FRIED WHOLE POTATOES LETTUCE HEARTS
STEAMED GRAHAM PUDDING--SHERRY SAUCE
CAFÉ NOIR
* * * * *
BREADED MUTTON CHOPS
Wipe and trim chops, sprinkle with salt, pepper, and dredge with flour.
Dip in egg diluted with cold water or milk (allowing two tablespoons to
each egg), then in fine bread crumbs, repeat if not well coated with
crumbs. Fry in deep hot Cottolene about ten minutes. Drain on brown
paper and serve in a border of hot Mashed Potatoes with Green Pepper, or
in a nest of Green Peas dressed with Maître d'Hôtel Butter.
SAUCE SIGNORA
Cook two tablespoons of chopped, lean, raw ham in one-fourth cup butter
until lightly browned, add one-fourth cup flour, one-half teaspoon salt,
and stir until well blended, then add one and one-half cups of Brown
Stock and one cup of Chili Sauce. Heat to boiling point, stirring
constantly. Reduce heat and simmer ten minutes. This sauce may be
strained or served without straining. Care must be taken that ham is not
overcooked.
BAKED BANANAS WITH SULTANA SAUCE
6 bananas.
3/4 cup Sultana raisins.
2-3/4 cups boiling water.
1 cup sugar.
1 tablespoon butter.
Few grains salt.
1/4 cup Sherry wine.
2 tablespoons lemon juice.
1 tablespoon cornstarch or two teaspoons Arrowroot.
PROCESS: With a sharp knife open and peel down one section of each
banana, carefully loosen the pulp from the rest of the skin; remove pulp
and scrape lightly with a silver knife, removing all the coarse threads.
Replace the pulp in its original shape in the skins. Arrange the bananas
in an agate dripping pan and bake in a moderate oven until the skins are
black and the pulp is soft (from ten to fifteen minutes). Remove pulp
from skins to serving platter, being careful to preserve their shape.
Curve them slightly and pour over
SULTANA SAUCE
Pick over raisins, cover them with water and cook until raisins are
tender. Mix sugar, cornstarch and salt, add slowly to raisins and water,
stirring constantly. Cook slowly twenty minutes; add butter, lemon juice
and wine. Reheat and serve.
FRIED WHOLE POTATOES
Select small potatoes of uniform size. Wash, pare and parboil in boiling
salted water ten minutes. Drain dry and fry a golden brown in deep hot
Cottolene (time required about twelve minutes). Fat should not be hot
enough to brown potatoes until the last five minutes of cooking,
otherwise potatoes will not be cooked throughout. Drain on brown paper,
sprinkle with salt and serve at once.
STEAMED GRAHAM PUDDING
3 tablespoons Cottolene.
1/2 cup N. O. Molasses.
1/2 cup milk.
1 egg well beaten.
1-1/2 cups Graham flour.
1/2 teaspoon soda.
1 teaspoon salt.
1/2 teaspoon cinnamon.
1/4 teaspoon cloves.
1/2 teaspoon mace.
1 cup dates stoned and cut in pieces.
PROCESS: Cream Cottolene, add molasses, milk and egg. Mix and sift the
dry ingredients, add dates and stir into first mixture, beat thoroughly.
Turn into a buttered tube mold, cover and steam two and one-half hours.
Serve with Sherry Sauce (recipe Page 130).
[Sidenote: _April_
_Fourth Sunday_]
Menu
SPANISH SOUP
BAKED HALIBUT
POTATOES À L'AURORA
CORN FRITTERS CABBAGE RELISH
STEWED RHUBARB WITH PINEAPPLE AND RAISINS
OLD FASHIONED MARBLE CAKE
* * * * *
SPANISH SOUP
4 cups Brown Stock.
2 cups tomato pulp.
1 large, green, finely chopped pepper.
1 medium-sized onion, finely chopped.
4 tablespoons butter.
5 tablespoons flour.
2 tablespoons freshly grated horseradish.
1/2 tablespoon Worcestershire Sauce.
Salt, pepper and cayenne, or
A few drops Tobasco Sauce.
1/2 cup hot cooked rice.
PROCESS: Cook pepper and onion in butter five minutes. Add flour, stir
until well blended and delicately browned, then add gradually stock and
tomato pulp; let simmer twenty minutes. Rub through a sieve and season
highly with salt, pepper, and cayenne or Tobasco. Before serving add
Worcestershire, horseradish and rice.
BAKED HALIBUT
Wipe a two-pound slice of halibut. Arrange six or eight thin slices of
fat salt pork in bottom of dripping pan, slice an onion thinly over
pork, add a bit of bay leaf and arrange halibut over onion. Spread
halibut evenly with a butter paste made of four tablespoons butter
worked to a cream with three tablespoons flour. Season with one-half
teaspoon salt and a few grains cayenne. Over butter paste sprinkle
thickly-buttered cracker crumbs, and arrange alternately strips of
pimento and thin slices of bacon over crumbs. Cover with a buttered
paper and bake slowly one hour in a moderate oven. Remove paper the last
fifteen minutes of cooking to brown the crumbs and bacon delicately.
Remove to hot serving platter and garnish with shredded potatoes, sliced
lemon and parsley.
POTATOES AURORA
Cut cold, boiled potatoes in one-fourth inch cubes. There should be
sufficient to fill three cups. Reheat potatoes in two cups of thin white
sauce, turn into hot serving dish. Remove the shells from four
hard-cooked eggs, cut them in halves crosswise, remove the yolks. Cut
whites in rings and arrange rings around edge of potatoes; press the
yolks through a ricer over potatoes. Sprinkle the rings with finely
chopped parsley. Serve at once.
CORN FRITTERS
1 can corn, chopped fine.
1 cup flour.
1 teaspoon baking powder.
1 teaspoon sugar.
2 teaspoons salt.
1/4 teaspoon white pepper.
2 eggs.
PROCESS: Add dry ingredients, sifted together, to corn; add yolks well
beaten; then fold in whites beaten until stiff. Fry as griddle cakes; or
dip a tablespoon into deep hot Cottolene, drain well, then take up a
spoonful of the corn mixture, drop into hot Cottolene, pushing it off
spoon into hot fat with a spatula. Fry a golden brown. Drain on brown
paper and serve immediately.
CABBAGE RELISH
Remove the wilted and coarse outside leaves from one small, solid head
of white, new cabbage (Southern), cut off stalk, cut head in quarters,
cut out stalk from each quarter and chop cabbage very fine. Add one
medium-sized Bermuda onion, finely chopped. Cover with ice water and let
stand until crisp. Drain thoroughly and mix with Relish Dressing. Serve
in lemon baskets, sprinkle with finely chopped chives, green pepper or
parsley.
RELISH DRESSING
1 teaspoon mustard.
1-1/2 teaspoons salt.
1/2 tablespoon flour.
1 tablespoon sugar.
Few grains cayenne.
1 tablespoon melted butter.
1 egg yolk.
1/3 cup hot vinegar.
1/2 teaspoon celery seed.
2/3 cup thick cream.
PROCESS: Mix the ingredients, except celery seed, in the order given.
Cook in double boiler, stirring constantly until mixture coats the
spoon; strain and add celery seed. Chill and add to cabbage.
STEWED RHUBARB
Wash and trim off ends of two pounds tender rhubarb; do not peel. Cut
rhubarb in one-inch pieces. Put into baking dish and sprinkle generously
with sugar, add just enough water to prevent rhubarb from burning. Cover
and bake in oven very slowly until tender but not broken. (Slow cooking
preserves its color.) One cup of Sultana raisins may be cooked with
rhubarb. They must, however, be first picked over, stems removed, then
covered with boiling water, drained, then covered again with boiling
water and cooked until soft. Arrange a layer of rhubarb in baking dish,
then a sprinkle of raisins and sugar and thus continue until all are
used. Finish cooking as directed in the foregoing. Serve very cold.
MARBLE CAKE
1/3 cup Cottolene.
1 cup sugar.
2 eggs.
1/2 cup milk.
1/2 teaspoon cinnamon.
1/2 teaspoon nutmeg.
1/4 teaspoon salt.
1-3/4 cups flour.
3 teaspoons baking powder.
1 tablespoon molasses.