Cassell's dictionary of cookery

— Cut a pound of rhubarb into pieces half an inch long, and place these in a stewpan with six ounces of powdered sugar and a quarter of a i)int of water. Shake the saucepan over a brisk fire until the fruit is tender, lift it out carefully, and pile in the centre of a glass dish. Dissolve in the syrup a tea-spoonful of isinglass or gelatine, colour with two or three drops of cochineal, and when it is cold pour it round the fruit. Time to simmer the fruit, ten minutes or more. Probable cost of rhubarb, 5d. to 8d. per bundle. Rhubarb, Compote of (another way). — The small forced rhubarb (Mitchell's lioyal Albert) is by far the best. Cut about half a pound of it into pieces half an inch in length, which put into a stewpan with a quarter of a pound of powdered sugar and a wine-glassful of water ; set it over a sharp fire, occasionally shaking the stewpan round, and when quite tender pour it into a basin until cold, when it is ready for serving ; should the syrup be too thin, add sufficient isinglass to set it, and when cold dress it pyramidically upon the dish. — Soyer. Rhubarb, Compote of (another way).— Boil in a clean preserving-pan five or six ounces of good sugar with a quarter of a pint of spring water. Cut into inch lengths one pound of fresh rhubarb stalks, and simmer them gently in the syrup, skimming if necessary. Take rhubarb of the same growth that it may all be sufficiently tender at the same time. Time, ten minutes to boil sj'rup, about ten minutes to simmer rhubarb. Rhubarb Flummery. — Soak a quarter of an ounce of isinglass or gelatine in three table-spoonfuls of cold water for an hour. Cut up one pound and a half of rhubarb into small pieces, and simmer this in as much cold water as will barely cover it, until it is quite soft. Drain oif the juice, put it into a saucepan with the soaked isinglass, and stir until the isinglass is dissolved. Rub the fruit through a sieve, mix the pulp with the isinglass, &c., and add four table-spoonfuls of thick cream. Sweeten according to taste. Stir the flummery over the fire for a few minutes, but do not allow it to boil, pour it into a damped basin, and let it stand in a cool place till set. Turn it out on a glass dish, and send it to table with custard poured round it. Time to boil the rhubarb, fifteen to thirty minutes, according to its age. Probable cost, lOd., if made with gelatine. Rhubarb Fool. — Wash and, if necessarv, peel the rhubarb, and cut it up into small pieces. Put as much as is to be used into a jar which has a closely-fitting lid, with as much sugar as will be required to sweeten it. Set this jar in a saucepan of boiling water, and keep it boiling until the fruit is quite soft. Rub it through a sieve with the back of a wooden spoon, and mix with the pulp as much cream, milk, or tliin cold custard as will make it of the consistency of gruel. Taste it, and if not sufficiently sweet, add a little more sugar. Serve cold in a glass dish. Probable cost, 5d. or 6d. per pint if made with milk. Time, varying with the age of the frmt.