Green Remoulade is made by using tarragon vinegar instead of plain, and colouring with a little parsley-juice. Harvey’s sauce, or Chili vinegar, may be added at pleasure. Time.—¼ hour to boil the eggs. Average cost, for this quantity, 7d. Sufficient for a salad made for 4 or 6 persons.
RHUBARB JAM.
Ingredients.—To every lb. of rhubarb allow 1 lb. of loaf sugar, the rind of ½ lemon. Mode.—Wipe the rhubarb perfectly dry, take off the string or peel, and weigh it; put it into a preserving-pan, with sugar in the above proportion; mince the lemon-rind very finely, add it to the other ingredients, and place the preserving-pan by the side of the fire; keep stirring to prevent the rhubarb from burning, and when the sugar is well dissolved, put the pan more over the fire, and let the jam boil until it is done, taking care to keep it well skimmed and stirred with a wooden or silver spoon. Pour it into pots, and cover down with oiled and egged papers. Time.—If the rhubarb is young and tender, ¾ hour, reckoning from the time it simmers equally; old rhubarb, 1¼ to 1½ hour. Average cost, 5d. to 7d. per lb. pot. Sufficient.—About 1 pint of sliced rhubarb to fill a lb. pot. Seasonable from February to May.
RHUBARB AND ORANGE JAM, to resemble Scotch Marmalade.
Ingredients.—1 quart of finely-cut rhubarb, 6 oranges, 1½ lb. of loaf sugar. Mode.—Peel the oranges; remove as much of the white pith as possible, divide them, and take out the pips; slice the pulp into a preserving-pan, add the rind of half the oranges cut into thin strips, and the loaf sugar, which should be broken small. Peel the rhubarb, cut it into thin pieces, put it to the oranges, and stir altogether over a gentle fire until the jam is done. Remove all the scum as it rises, put the preserve into pots, and, when cold, cover down. Should the rhubarb be very old, stew it alone for ¼ hour before the other ingredients are added. Time.—¾ to 1 hour. Average cost, from 6d. to 8d. per lb. pot. Seasonable from February to May.
RHUBARB PUDDING, Boiled.
Ingredients.—4 or 5 sticks of fine rhubarb, ¼ lb. of moist sugar, ¾ lb. of suet-crust. Mode.—Make a suet-crust with ¾ lb. of flour, and line a buttered basin with it. Wash and wipe the rhubarb, and, if old, string it—that is so say, pare off the outside skin. Cut it into inch lengths, fill the basin with it, put in the sugar, and cover with crust. Pinch the edges of the pudding together, tie over it a floured cloth, put it into boiling water, and boil from 2 to 2½ hours. Turn it out of the basin, and serve with a jug of cream and sifted sugar. Time.—2 to 2½ hours. Average cost, 7d. Sufficient for 6 or 7 persons. Seasonable from February to May.
RHUBARB TART.
Ingredients.—½ lb. of puff-paste, about 5 sticks of large rhubarb, ¼ lb. of moist sugar. Mode.—Make a puff-crust; line the edges of a deep pie-dish with it, and wash, wipe, and cut the rhubarb into pieces about 1 inch long. Should it be old and tough, string it—that is to say, pare off the outside skin. Pile the fruit high in the dish, as it shrinks very much in the cooking; put in the sugar, cover with crust, ornament the edges, and bake the tart in a well-heated oven from ½ to ¾ hour. If wanted very nice, brush it over with the white of an egg beaten to a stiff froth, then sprinkle on it some sifted sugar, and put it in the oven just to set the glaze: this should be done when the tart is nearly baked. A small quantity of lemon-juice, and a little of the peel minced, are by many persons considered an improvement to the flavour of rhubarb tart. Time.—½ to ¾ hour. Average cost, 9d. Sufficient for 5 persons. Seasonable from February to May.