Читать книгу The Myrtle Reed Cook Book - Reed Myrtle - Страница 30

Table of Contents

I. Peel, cut into inch-lengths, and stew with plenty of sugar. Serve cold.

II. Cut, but do not peel, boil five minutes, then change the water and cook slowly with plenty of sugar till done.

III. Baked.—Do not peel. Cut into inch-pieces, put into a buttered baking-dish or stone jar, sprinkle plentifully with sugar, and bake slowly. It will be a rich red in color.

IV. Cook on crusts. See Cherries IV.

V. Add a handful of seeded raisins to rhubarb cooked in any of the above ways when it is about half done. Figs, dates, and other dried fruits, used with rhubarb, make a combination pleasing to some.