Recipe: Stewed Rhubarb

Two methods of stewing rhubarb are in practice, the one to select depending on the way it is preferred. In one method, which keeps the pieces whole, the sugar and water are brought to the boiling point before the rhubarb is added, while in the other, the rhubarb is cooked with water until it is soft and the sugar then added.

STEWED RHUBARB
(Sufficient to Serve Six)

  •  2 c. sugar
  •  1/2 c. water
  •  1 qt. cut rhubarb

Mix the sugar and water in a Saucepan and bring to the boiling point. Wash the stems of the rhubarb and cut into inch lengths. Add the rhubarb to the sirup and cook until it is tender enough to be pierced with a fork. If desired, a flavoring of lemon peel may be added. Turn into a dish, allow to cool, and serve.

If the other method is preferred, cook the rhubarb with the water until it is soft and then add the sugar.

Woman’s Institute Library of Cookery, Vol. 5
by Woman’s Institute of Domestic Arts and Sciences (Year 1928)

Recipe: Stewed Rhubarb

Wash the rhubarb (if young and tender it will not be necessary to remove the skin), cut into pieces about 1 inch long. To every lb. of rhubarb allow 1 lb. of sugar. Put the rhubarb into a porcelain or granite kettle, cover with the sugar, and stand on the back part of the fire until the sugar melts. Move forward, let simmer for a few minutes without stirring, turn it out carefully to cool.

The Fun of Cooking, by Caroline French Benton (Year 1915)

Recipe: Stewed Parsnips

After washing and scraping the parsnips slice them about half of an inch thick. Put them in a Saucepan of boiling water Containing just enough to barely cook them; add a tablespoonful of butter, season with salt and pepper, then cover closely. Stew them until the water has cooked away, watching carefully and stirring often to prevent burning, until they are soft. When they are done they will be of a creamy light straw color and deliciously sweet, retaining all the goodness of the vegetable.

The Whitehouse Cookbook, by Mrs. F.L. Gillette (Year 1887)

Recipe: Spanish Onions (Stewed)

Cut up lengthways as many onions as may be required, according to number in family. Set them over a fire in a Saucepan with a piece of butter the size of a walnut, and 1 teacupful of water; let them stew gently for 1-1/2 hours, when there will be a lot of juice boiled out of the onions. Chop fine a handful of parsley, thicken the liquid on the onions with some Allinson fine wheatmeal, add pepper and salt; let the onions simmer a few minutes longer, then mix the parsley with them, and serve at once with squares of toast. This is a very nice dish for the evening meal.

The Allinson Vegetarian Cookery Book, by Thomas R. Allinson (Year 1915)

Recipe: Scotch Stewed Onions

Boil 1 dozen small onions and 4 leeks in salted water until tender; drain. Heat 2 tablespoonfuls of butter. Stir in 1 tablespoonful of flour until smooth but not brown; then add 1/2 pint of rich milk; season highly with pepper, and salt to taste. Add the onions; let boil up and serve.

Dishes & Beverages of the Old South, by Martha McCulloch Williams (Year 1913)

Recipe: Stewed Okra

The simplest way in which to prepare okra is to stew it. When seasoned well with salt, pepper, and butter, stewed okra finds much favor with those who care for this vegetable.

Select the required number of okra pods and put them on to cook in enough boiling salted water to cover them well. Cook until the pods are soft enough to be easily pierced with a fork. Season with pepper and, if necessary, additional salt, and add 1 tablespoonful of butter for each four persons to be served.

Woman’s Institute Library of Cookery, Vol. 2
by Woman’s Institute of Domestic Arts and Sciences (Year 1928)

Recipe: Stewed Mushrooms

Another very simple way in which to cook mushrooms is to stew them and then serve them on toast. When prepared by this method, both the stems and the caps are utilized.

Clean the mushrooms and cut both the caps and the stems into small pieces. Cook until tender in sufficient water, stock, or milk to cover them well, and then season with salt and pepper. To the liquid that remains, add enough flour to thicken it slightly. Serve on toast.

Woman’s Institute Library of Cookery, Vol. 2
by Woman’s Institute of Domestic Arts and Sciences (Year 1928)