Stuff continued

 A week or so ago Amanda asked me for handwritten recipes from my mother. I went through my recipes and sent her a few and then yesterday I happened onto Mom's recipe boxes and I spent far too much time taking a walk down memory lane. I picked a few to send to Amanda. The craft project she is starting has to do with handwritten recipes and I assume white dishcloths. I am anxious to see the result.

In my perusing, I found this article from a newspaper. I am guessing it is the Fort Dodge IA paper. It may be a bit hard to read. (Later) I decided it was too difficult to read so I took what I thought might be a better picture of it and when I started to enhance it Google asked me if I wanted to "Copy Text?" and even though I was dumbfounded I said yes!

So here is the text of the article above! Thanks, Google!

Rhubarb, a versatile plant food

Rhubarb, a plentiful plant this time of year, can be canned or frozen. Freezing rhubarb is easy-no blanching or adding sugar. Just trim the stalks, wash, cut to fit the container, and freeze. What could be easier for winter pies and cobblers, says Martha Jacobson, Webster County extension home economist.

Ben Vance, the extension specialist at Iowa State University, says to keep those rhubarb plants healthy; pull the stalks-don't cut them. When stalks are cut, the base often rots causing decline or death of the plant. For a better rhubarb crop, grasp the base of the stalk and pull, don't cut.

A Hamilton County homemaker shares this rhubarb cake recipe with you: 

RHUBARB CAKE

(or cupcakes)

Beat together: 1 cup white sugar

1/2 cup brown sugar 

1/2 cup shortening

1egg 

Add:

1 cup buttermilk (or 1-2 tablespoons vinegar with sweet milk to fill cup let stand 5 minutes)

1  tsp. soda 

2 cups flour

1 tsp. vanilla

 1½ cups rhubarb (cut fine) 

Pour ingredients into a 9½ x 13-inch cake pan or 24-26 cupcake fillers. Before baking, sprinkle with: ½ cup sugar and 1 tsp. cinnamon.

Bake at 350 degrees for 40-45 minutes; cupcakes at 350 degrees for 20 minutes.

RHUBARB JAM 

Mix together 3 cups of rhubarb and 1 heaping cup of sugar. Cook until rhubarb is done. Add 1 small package of strawberry raspberry or gelatine. Mix well and pour in small glass or jars.

And then... chit chat

The weather has quickly changed to be on the cool side. What is wrong with MEDIUM, Mother Nature? I know you are ticked off at what we have been doing with your favorite planet. I will try to do my part to make it better. Still, we are grateful we are not dealing with the messes they have in other places.

The situation does turn our thoughts southward but it is still more than a month before take-off.