The Brussels Post, 1972-05-17, Page 14A RHUBARB DESSERT - OLD-FASHIONED AND GOOD
This delicious old-fashioned rhubarb dessert is one of the nicest ways to serve our first
fresh Canadian fruit when it is available. Home economists suggest serving the rhubarb upside-
down cake warm, with cream Qr ice cream.
Suggest rosy rhubarb, cake
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4
sliced, Sandwich-type loaves
are usually best.
Use soft but not melted butter.
For easy spreading, cream or
whip butter until light and
fluffy.
Spread a thin layer of butter
on each slick of bread to keep
moist fillings from soaking in.
- Use a filling that . is moist
and creamy and easy to spread,
or use very thinly sliced meat
or cheese.
Taste the filling with the bread
to make sure it has sufficient
seasoning, color and flavor
interest.
Chill sandwiches before cutting
them.
Cut crusts from sandwiches
just before serving
Do not stack dainty sandwiches
on the serving plates; they show
up to best advantage if they are
artistically arranged and
placed not too close together.
Garnish plates simply with
parsley, pickles, radishes,
carrot curls, etc.
STORING TIPS
Most cold sandwiches, with
the exception of those contain-
ing lettuce and tomato, can be
made in advance and stored in
a cool place. If possible, they
should be left whole, wrapped
in plastic film and stored in
the refrigerator. They will stay
fresh up to 24 hours. Dainty
sandwiches that have been cut
in various shapes should be
stored in a closed plastic con-
tainer or placed on serving plateS
and covered with plastic film
or a not-too-damp towel. They
may be kept a few hours in a
cool place.
For longer storage, most
sandwiches may be frozen. Fil-
lings made of meat, poultry, fish
and cheese freeze well. Only a
few ingredients are unsuitable
for use in sandwiches that are to
be frozen: - eggs which become
There is no need to check
the calendar to be .reminded that;
this is the time of YPar for
teas, receptions and gradnatiOn,
Sandwiches are usually a very
important part of the menu. on
these speOial occasions, par-
ticularly dainty bite-size ones.
When preparing dainty sand ,
wiches vary the shapes, sizes
and fillings but do not QV erIP it.
Three or four kinds of plain
sandwiches cut in fanoy shapes
are usually enough with a few
fancier types to decorate the
plates.
TIPS IN MAKING SANDWICHES
Use soft fresh bread, thinly
Sandwiches for spring teas
Rhubarb, our first fresh Can-
adian fruit of the year, is now in
the stores and home gardens. It
is popular in most areas of the
country, not only because it is
easily grown, but because of its
rosy color and tart flavor.
It is usually considered a
native of the,Northern European
and Scandinavian countries. Ac-
tually, though, the earliest re-
cords on the use of rhubarb date
back to about 2'700 B.C. in China
where the root was used for
medicinal purposes. It is
believed that camel caravans
crossing the deserts and moun-
tains from the Far East carried
their medicinal herb into Europe.
Like so many other plants,
rhubarb crossed the Atlantic
Ocean with the colonists. Now
it is available in the late winter
and early spring from hothouses
and in late spring, fresh from the
garden.
Rhubarb is best used as soon
as possible after picking. Since
it has a tendency to dry out, it
should be kept in a plastic bag
in the refrigerator if it can not
be used immediately. It may be
held for a day or two this way.
Rhubarb is a "natural" in
pies but is equally good in, short-
cakes and upside-down cakes.
Home economists, present two
recipes to try this spring. They
are sure to become family favor-
ites!
RHUBARB UPSIDE-DOWN CAKE
1/4 cup butter
3/4 cup brown sugar
1 tablespoon orange juice
6 cups rhubarb (about
1 1/2 pounds)
2 cups sifted all-purpose
flour
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons sugar
1 teaspoon grated orange rind
tough and dry;: celery, 9)4s)oo1,..
hers, lettuce and other greens.
which lose ,.criSpileSS4 tomatoes,.
jam and jelly which tend to soak.
into- the bread 41,Artn, thawing
and luncheon meat which becomes
overly salty, Salad dressings.
tend to separate on freezing but.
this is net generally considered
a problem in frozen sandwiches,
Sandwiches may be indi-
vidually wrapped for freezing;
three or four with the same kind
of filling may be packaged to-
gether, Large, quantities should
not be wrapped together as this
will result in uneven thawing.
Pack the sandwiches in freezer
bags or containers, excluding
as much air as POesible Label
each package as to type of fil,
ling and date of freezing, Sand,
wiches may be kept up to six
weeks in the freezer.
Most fillings are suitable for
dainty sandwiches. They should
blend well with the kin d of
bread chosen and the shape into.
which the sandwich will be cut.
These two fillings, tested by
the home economists, make de-
licious fancy sandwiches. They
may be used to make plain sand-
wiches, cut in different shapes,
or in fancier ones, such as the
Pinwheels and the Mosaics.
PINWHEELS
Cut thin slices of unslieed
bread lengthwise, roll lightly
with rolling pin. Spread with
butter and filling. ' Remove
crusts. At one end, for center
of pinwheel, place a row of one
of the following: stuffed olives,
maraschino cherries, banana,
gherkins, dill pickle, dates,
cooked asparagus, stuffed
celery, cooked sausage, etc.
Roll up firmly like a jelly roil,
sealing edge with butter or
filling. Wrap, then chill for
several hours. To serve, cut
each roll into 6 to 8 pinwheels.
For variety make some pin-
wheels without center decorat-
ion.
MOSAICS
Cut thin slices of white and
brown bread into fancy shapes
and spread half with butter and
filling. Using miniature cutters,
cut small shapes from centers
or corners of remaining slices
and butter. Put sandwiches to-
gether, matching shapes and us-
ing a white and brown slice
for each. For variety, insert
the tiny shapes cut from brown
slices into openings of similar
shape in white slices, and vice
versa.
1/3 cup butter
1 beaten egg
'3/4 cup milk
Melt 1/4 cup butter in 9 x 9-
inch cake pan. Stir in brown
sugar and orange juice. Cut
rhubarb in 2-inch pieces and
arrange on top. Sift dry in-
gredients. Add orange rind.
Cut in butter until mixture is
crumbly. Combine egg and milk.
Add to flour mixture and stir
until just combined. Spread
batter over rhubarb. Bake at
350 degrees F until an inserted
skewer comes out clea,n ,(35
to 40 minutes). Cool 5 minutes
and turn onto serving plate. Serve
warm with cream. 6 servings.
OLD - TIME RHUBARB SHORT-
CAKE
4 cups rhubarb (about 1
pound)
1 cup brown sugar
2 cups sifted all-purpose
flour
1/2 teaspoon salt
4 teaspoons baking powder
3 tablespoons sugar
1/4 cup butter
3/4 cup milk
2 tablespoons softened
butter
3/4 cup whipping cream,
whipped
To make rhubarb sauce,
cut rhubarb in 1-inch pieces and
mix with brown sugar. Allow
to stand about 10 minutes. Cover
and bake at 35 degrees F until
tender (about 30 minutes).Chill.
Sift dry ingredients. Cut in
1/4 cup butter until mixture is
crumbly. Stir in milk to make
soft dough. Turn out on floured
board, and knead gently. Roll to
fit an 8 or 9-inch layer cake
pan. Bake at 450 degrees F
until golden-brown (15 to 20
minutes). Split shortcake while
hot; spread with butter. Spread
half of chilled rhubarb between
layer.s Top with remaining
rhubarb and whipped cream.
Serve warm. 6 servings.
tic
.14—,THE BRUSSELS POST, MAY 17, 1972