Cassell's dictionary of cookery

Rhubarb Fritters.— Pare five or six rhubarb stalks, and cut them small. Beat a pint of flour to a smooth paste with half a pint of water, add a pinch of salt, a pint of milk, and two well-beaten eggs, then stir the rhubarb into the batter. Put a large table-spoonful of lard or sweet dripping into a thickbottomed frying-pan. Melt this, and when it is boiling hot, put in the batter by spoonfuls, and keep each spoonful separate. Flatten the tops of the fritters a little, and when one side is brightly browned, turn them over upon the other. AVhen they are done enough drain them, and serve on a hot dish with a little piece of butter, a grate of nutmeg, and a teaspoonful of sugar over each. Time to fry, three or four minutes. Probable cost. Is. Sufficient for five or six persons. Rhubarb Jam. — Rhubarb jam is most wholesome and useful, but it will not keep fora great length of time like other preserved fruits. Peel the rhubarb, and cut it up into short lengths. Weigh it, and with each pound of fruit put one pound of sugar, the rind of half a small lemon, chopped small, and a quarter of an ounce of bitter almonds, blanched and chopped. Bring the fruit slowly to the boil, stir constantly, and skim carefully, then boil it rather quickly until it will set when a little is put upon a plate. Put it into jars, and when it is cold, tie these down in the usual way. If liked, the almonds may be omitted, and the juice of the lemon may be added to the fruit. Time to boil young rhubarb, about three-quarters of an hour. Old rhubarb, one hour to one hour and a half, counting from the time the jam simmers equally all over. Probable cost, 6d. to 8d. per pound. Rhubarb Jam (another way). — Take as much rhubarb as is required, and cut it into small pieces; then take a pound of sugar to every pound of rhubarb, and let all steep together in a covered jar for three days. Take also as much ginger as will fill a wine-glass, fill up the glass with whiskey, and let it also stand for three days. Add the whiskey flavoured with ginger to the rhubarb, taking care to keep back the sticks of ginger. Boil for forty minutes, put into jars, and cover in the usual way. A wineglassful of ginger and whiskey is usually thought enough to flavour seven pounds of rhubarb, but more or less may be used according to taste. This is a Scotch recipe, and said to be an excellent one. It is to be observed that the latter part of the season is the best time of the year for preserving rhubarb ; it docs not then contain so much water. Rhubarb Jam to Imitate Preserved. Ginger. — Take some young but BHU ( 732) BHU