The Rural cook book

Rhubarb Jelly.— Make when the rhubarb is tender, using the pink variety without peeling it, as much of the flavor and all of the color is in the skin. Cook eight pounds of rhubarb with the yellow part of the peel from three lemons, in a covered dish, until all the juice of the rhubarb is free. Strain, and add all the juice that can be extracted from the three lemons. Boil half an hour and strain through a bag To each cupful of this juice add a cup and a quarter of granulated sugar, which should be heated before putting into the juice. Stir until the ■ sugar is entirely dissolved, then boil without stirring until it jellies when - tested. A fine jelly which may be made later in the season has three-fourths of a pound of tart apples (peeled and cored) cut and cooked with each pound of rhubarb. Cook until soft and drain through bag without pressing. Allow a cup of vinegar to each cup of juice and proceed as in former recipe. Rhubarb and Orange Jam,— To a quart of cut up rhubarb, add take a dozen oranges, peeled, cut up and with the pits removed, and a pound and a half of sugar. Boil gently until a little set on a plate will jelly. This can be varied by slicing the peel of three oranges in thin Strips and adding it to the fruit. This jam will also keep indefinitely in earthen jars, or jelly glasses which have beer sealed with paraffin. Rhubarb and Pineapple. — The following rule (or canning is a decided JTHprovement upon pineapple alone, and the rhubarb taste disappears. Chop and cook equal parts of pineapple and rhubarb, and add a cupful of sugar for each pint jar. Rhubarb Marmalade.— Peel the rhubarb, and cut into pieces one-half inch long. Put into a large earthen bowl, and cover with sugar in the proportion of one pound of sugar to one quart of rhubarb. Allow this to stand over night, or 15 to IS hours. Be sure that the bowl is amply large, as there will be a flood of juice by morning. Strain off the juice and sugar into a preserving kettle ; when it begins to boil, add the rhubarb. Boil slowly for an hour, or until the preserve assumes a deep • red color, .stirring carefully to prevent burning, and removing any scum that rises to the top. About IS or 20 minutes before removing from the fire, peel the yellow rind from one lemon, chop it fine, and add to the preserve, together with the juice of two lemons, this being our usual proportion to about (our or five quarts of preserve, but the quantity of lemon may be varied to suit the taste. This gives a piquant flavor otherwise lacking, in spite of the acidity of the rhubarb. When bottled, keep in a cool, dark place. This rhubarb jam is- very nice in open tarts, or as a filling for boiled roly puddings. RhubarH and Almond Marmalade.— Cut rhubarb up very fine, and to each cupful add the pulp and juice of one orange, one teaspoonful of the grated yellow of the rind, one tablespoonful lemon juice and one and onehalf cup of sugar. Let stand until the sugar is dissolved, boil -rapidly until transparent, then add one-half cup of blanched almonds cut in thin slices, boil up once and put in glasses. Hackensack Rhubarb Marmalade.— Cut a pound and a half of rhubarb into inch lengths and put it in an earthen dish. Scatter over this a quarter of a pound of figs and an ounce of candied peel (both cut fine) ; over all sprinkle a pound and a quarter of sugar and let stand over night In the morning boil for about 15 minutes, tben add a pound of either orange or lemon pulp, cut fine, and cook until heavy enough to be firm when cold. Put in jelly glasses, and when cool cover with paraffin, or any other material used for keeping air irom jellies. Rhubarb and Fig Marmalade.— Three pounds of rhubarb, three poundt C;,oo;.|c