Joseph Jacobs There was once upon a time a poor widow who had an only son named Jack, and a cow named Milky-white. And all they had to live on was the milk the cow gave every morning, which they carried to the market and sold. But one m... Read more of JACK AND THE BEANSTALK at Children Stories.caInformational Site Network Informational
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(Fresh Fruits And Compote) - (The International Jewish Cook Book)

Peel and cut into two-inch lengths three bunches of rhubarb. Dredge with
flour and put in baking dish with one cup of sugar sprinkled over. Bake
in moderate oven three-quarters of an hour. Very nice served hot as a
vegetable, or cold as a sauce.

Other Recipes

Baked Rhubarb

Peel rhubarb stalks, cut into inch lengths, put into a small stone crock

with at least one part sugar to two parts fruit, or a larger part if

liked, but not one particle of water, bake until the pieces are clear;

flavor with lemon or it is good without. It is a prettier sauce and

takes less sugar than when stewed, and can be used for a pie filling if

the crust is made first. To prevent burning, the crock may be set in a

pan of boiling water. When done and while yet hot, beat up the whites of

two eggs and whip into the sauce. It makes it very light and very nice.

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