693. Sweet Vol-au-Vent with Rhubarb.—In the spring of the year, this makes a very inviting and wholesome dish, and its qualities purify the blood, which the winter’s food has rendered gross; cut about twelve sticks of rhubarb into lengths of one inch, put it in a stewpan holding about two quarts, put over it a quarter of a pound of sugar, and a tablespoonful of water, set it on a sharp fire, stirring it, do not let it get brown, or it would spoil and lose its flavor; it will take but a few minutes to do; when tender, put it in a basin to cool; a few minutes before serving, fill the vol-au-vent with it, and serve cold.