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Home My WebLink AboutThe Brussels Post, 1973-05-23, Page 8ROSY RHUBARB CONDIMENTS Garden fresh rhubarb blends deliciously with spices and fruits for unique tasting condiments such as conserves, sauces, and chutneys. Home economists feature three' springtime recipes with rosy rhubarb. Their secret ingredients are ginger, cinnamon and cloves, apples, oranges or raisins. Try these recipes soon while fresh rhubarb is in season. Rhubarb makes rosy condiments The month of May brings back sunshine, flowers and .. rhubarb, the first fresh fruit of the season. Garden or field rhubarb is different from the hothouse variety available throughout the 'winter months. Spring rhubarb is rich, deep, red in color with green foliage ,and a very tart flavor; hothouse rhubarb has tender, rosy stalks with yellowish green leaves and a more deli- cate flavor. When buying rhubarb look for fresh, firm, crisp, tender and colorful stalks. Avoid stalks that are wilted or have dried or dis- colored ends. For best flavor, rhubarb should be used as soon as possible; keep it in a plastic bag in the refrigerator for a few days only. To make the most of rhubarb's natural blush pink color, do not peel ,the stalks. The skin not only is colorful but helps hold the pieces in shape. When pre- paring rhubarb to use in a recipe, just wash the stalks and cut in 1/2-inch pieces. Very little water is needed in cooking rhubarb because the fruit is very juicy. The tartness can be diminished by using a sweeten- ing agent. Do not overcook rhu- barb or the pieces will break. Spring fresh rhubarb makes appetizing dishes. As a con- diment for meats, it will add an accent of color and ,flavor to everyday meals. .Hotne econo- mists, present three springtime recipes featuring this rosy fruit. Try them soon. RHUBARB AND APPLE CHUTNEY 1 teaspoon whole clovea 2 inch pieces ginger root 7 cups rhubarb cut in 1/2- 4 inch pieces (about 2 pounds trimmed) 5 1/2 cups diced peeled apples (about 2 pounds) .1 1/2 Cups chopped onion • BERG Sales — Service installation FREE ESTIMATES • tarn C1 0E9'1491 • BOA Ofkiehr; • Stabilog Donald G. Ives RA. 2, Blyfh. Oho.*Bru is Std..9024- 1 McGuvin's Farm Equipment We Specialize in a Complete Line of FARM EQUIPMENT SALES and. SERVICE auusset.s SEAPORTI4 .111174365 WALTONE ONTARIO.- 5274245 Business Directory 'DONALD M. LAURIE Insurance Agency Auto — Commercial — Farm -- Residential BOX 129, BRUSSELS — PH. 887-9221 J. E.- LNGSTAFF .O -r OPTOMETRIST— SEAFORTH •••-e 5274240 SY APPOINTMENT: CLINTON (Monday Only) --4021.7010' ANSTETT JEWELLERS LTD. Watch and Jewepery Repaiis — We Sell and Service — BULOVA ACCIABON WATCHES &Store; VIAPORTI4 CLINTON, vautiaTou WALLACE' BELL „TRANSPORT .PCV. CLASS FS. *F. PHONE ,8874829 ' 'Loco end Long -Moine.* 14aiiling. of All LIvoatedi. • Hoge Shipped Mondays and Weditesda0: ,CARDIFF artOkErt 4.6 Osiagp.M. itiSiJimPowes., Ajont for Howl* farmers Mutual litrolviauTielOi FIRE AUTO' LIABILITT Mai 0004. $$74100 004 004;64: M s W le' Powor g VOitt gii10111Sti elit for .Dairy Chorlu Ittot Hogs,. Poultry Complete Earn itittaliatlon F ree Oladditvg- and Est n~latet MIKES ' • • • arm bqu pment RALPH. HAVEMAN . 80440 4 BRUSSELS 1 clove garlic, crushed 4 1/2 cups brown sugar 1 cup raisins 1 teaspoon salt 1 teaspoon cinnamon 1 1/2 cups vinegar 1/2 cup water -Tie cloves' and ginger root in cheesecloth bag and add to remaining ingredients. Bring to boil and simmer, uncovered until thick (about 1 1/2 hours) stirring occasionally. Remove spice bag. Pour into hot sterilized jars and seal. Makes about 4 pints. . SPICY RHUBARB SAUCE 7 cups rhubarb, cut in 1/2 - inch pieces (about 2 pounds trimmed) 11/2 cups chopped Onion 1 cup vinegar 11/4 cups sugar 1 teaspoon ginger 1 teaspoon cinnarrion 1 teaspoon pickling spice (in cheesecloth bag) 3/4 teaspoon salt 1/4 teaspoon ground cloves 1/4 teaspoon allspice Dash cayenne Combine rhubarb, onion and 5®Narit Farr7®®0, The "new" pork is leaner and meatier - with More protein and fewer calories per pound than, ever before. Pork is one of the best food sources of thiamin and a key dietary source of other B vitamins and minerals, es- pecially iron. pork has only about 70 calories per ounce of separable lean cooked meat. The new lean pork is the result of continual improvement in breed- ing, feeding and production prac- tices by animal scientists and producers. Also, today's pork is marketed at a younger age. Tender, juicy and delicate in flavor, today's pork is lean and very digestible. pork is also priced right for today's budgets and is delectable roasted, broiled, braised or cooked in liquid. Here's a recipe for quick dilled onions: Save the leftover liquid from. your favorite dill pickles. Heat to boiling point, Pour over 1/4-inch thick onion slices. 8 to i0 hours. Store in a covered dish in the refri- gerator for quick, convenient serving. Use the full slices in sandwiches, or separate into rings as garnishes or in salads. Get that mortgage now! Right now, before the cost of mortgage money rises further, is the time for you to borrow money to buy that summer cottage or to build that dream home. Remember that, over the years, the value of houses tends to rise sharply. Remember, too, that the :people here at Victoria and Grey have behind them over -80 years of experience in satisfying the money needs of people like you. Come see us first. VICTORIA and GREY TRUST COMPANY SINCE 1889 Listowel vinegar and cook 20 minutes. Add remaining ingredients, bring to boil and simmer uncovered until thick (about 40 minutes) stirring occasionally. Pour into hot sterilized jars and seal. Makes about 2 pints. RHUBARB CONSERVE 1 orange, quartered 1/2 cup water 7 cups rhubarb, dut in 1/2-' inch pieces (about 2 pounds trimmed} 3 1/2 cups sugar 1 cup raisins 1/4 cup chopped' walnuts Squeeze juice from orange; set aside. Remove peel from orange pulp and slice very thinly. Simmer pepl in water until ten- der (about 15 minutes); drain. Combine orange juice, rhubarb, sugar and raisins. Let stand 30 minutes) stirring frequently. Add orange rind and walnuts and boil to jam stage (about 5 Minutes) stirring constantly. Re- move from heat and skim. Stir for 5 minutes, pour into hot sterilized jars and seal. Makes about 3 pints. Attention All Farmers CIL AGRROMART in BRUSSELS is now prepared to serve your crop needs. FERTILIZER: Bulk and Bagged Custom Blends Anhydrous Ammonia 28% Nitrogen Solutions Equipment for application available. Pick-up or delivery PHONE 8874016 BRUSSELS ReniPmberl It takes but a moment to place a Brussels Post Want Ad and be money in pocket. To advertise, just Dial Brussels C. I. .Stlef, Branch Manager 887-6641. 8.-tHit :BAIA-Skit lititto t MAY it. Olt