10 



Fill the jars to overflowing with cold water, and let them stand ten min- 

 utes. Drain off the water and fill again to overflowing with fresh cold 

 water. Seal with sterilized covers. When required for use treat the 

 same as fresh rhubarb. Green gooseberries may be preserved in the 

 same way. 



Rhubarb and Orange Compote. 



i pint bottle rhubarb, 3 oranges, 1 cup sugar. Peel the oranges, 



removing as much as possible of the white pith ; divide into sections ; 



put all the ingredients together into a preserving kettle and simmer 

 gently for about an hour. 



Rhubarb. 



1 pint of "cold water" rhubarb; put into double boiler with i a cup 

 of sugar; small grating of lemon rind; small piece of ginger. When 

 quite cooked set aside to cool ; remove ginger. Soak ^ ounce of gelatine 

 in £ cup of cold water; add, when softened, I cup hot water to dissolve; 

 add to rhubarb with 1 tablespoonful of lemon juice. Pour into a mould 

 when nicely set. Serve with whipped cream. 



Prunes. 



Pruns can be cooked up so that they will be rich and deliciously 

 flavored. 



When buying prunes see that they are large and solid and have the 

 surface unbroken. Take one in your hand, pull and flatten it out. If 

 it leaves the skin unbroken and shiny you may feel sure that you have 

 the proper article. After washing them let them stand in cold water 

 over night. In cooking place them in the saucepan with plenty of cold 

 water to cover. When they come to a boil, set the saucepan where it 

 willl keep on an even but steady slow boil. An hour and a half is none 

 too long for prunes to cook. By that time the syrup is reduced to a 

 thick consistency, which, when cold, will almost jelly. As soon as the 

 prunes are put on the fire the lemon goes in with it. Allow one lemon 

 to three quarters of a pound of prunes. Shave off the yellow rind as 

 thin and small as possible, then peel off the thick, white portion, discard- 

 ing the inner lining and bitter part of the skin. Slice the lemon and 

 add it all to the prunes. When they have boiled about half an hour 

 add the sugar. As you stir and watch them occasionally, taste and see 

 if they have a lemony flavor. Sometimes the right amount of sugar 

 has not been added to draw out that flavor. Allow about a cup of sugar. 

 When done the syrup should just cover the prunes. By following the 

 given recipe carefully it is as possible to have your stewed prunes rich 

 and delicious as a more choice preserve. In the following recipes the 

 prunes are first stewed in this way before being made into the jellies, 

 and so on. By pitting and mincing the prunes to a jam they make a 

 rich pie filling. Have a meringue top or pie crust. 



