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The 1918 Fanny Farmer Cookbook
add enough water to prevent rhubarb from burning. Rhubarb contains such a large percentage
water that but little additional water is needed. Cook until soft. If rhubarb is covered with
of
boiling
water, allowed to stand five minutes, then drained and cooked, less sugar will be required.
Rhubarb is sometimes baked in an earthen pudding−dish. If baked slowly for a long time it
has a
rich red color.
Chapter XXXVI − FRUITS: FRESH AND COOKED
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