'A charlotte of rhubarb, too, can be an attractive dish. For this boil Alb, of sugar in half a pint of water for ten inlautes, add a bundle of rhubarb neatly diced, and.cook until Just tender with the grated rind tone lemon. Beat up the whites of two eggs, add to them an ounce of gelatine, dissolved in.a little water. Stir them into the fruit carefully. Line a glass dish with sponge! fingers, and moisten them witha fwineglass of sherry. Pour the The bodice of this ensemble ts treated in an attractive and rhubarb over them before it grows, cool. Top with a layer of custard or whipped cream, and decorate with ratafia biscuits.
When garden rhubarb is plentiful it is an excellent ingredient for jams and jellies. Don't use it alone, as, it so watery, but combine it with orange or lemon to make marmalade; with figs or dates, prune ginger, apricots or straw be make jams and preserves with new flavours. The rhubarb flavour should predominate. A good mixture is rhubarb and sugar, weight for weight, Gib, of each to 2Ib. of what-fever other fruit is selected. An ounce or tw of chopped bitter and sweet almonds make a still greater improvement in most rhubarb flavoured jams.
Text read from the printed page and cleaned; old type leaves the occasional error.