Not Long Successfully Cultivated in Shanghai It is only"of very recent years that gardeners have been able to grow rhubarb!, worthy of the name out in Shanghai, but now it seems to flourish fairly well, and it certainly makes delightful dishes, at the same. time giving a rest from the everyday stewed fruits. And in view of the newness of this plant out here it is interesting to note that less than a hundred years ago in England nobody dreamed of cooking it and serving it at table. Then only the doctors and herbalists used the roots in concocting. medicines, As in the case with most fruit, the cooking of rhubarb should be slow. Tt has more flavour when iti not allowed to boil. If you want your stewed rhubarb to be really 00d, make a syrup of a teacupful water and 1} teacupfuls of sugar. Flavour with lemon or orange jul and when the syrup has well boiled for about ten minutes remove it from the heat, drop in the washed, peeled, and cubed rhubarb, and lot it simmer until tender, watching carefully to see that it does not break.
Text read from the printed page and cleaned; old type leaves the occasional error.