HOW TO USE RHUBARB. 63 



two of rhubarb, let boil up and turn out to cool. Always 

 use a porcelain or granite stew pan and turn into a glass 

 or china sauce dish, as soon as cool enough to insure 

 against breaking. 



Cooked in this way the sauce will be a beautiful rose 

 pink in color, and in flavor and texture, "Fit to set 

 before the King." 



Rhubarb grown in the field or garden may be cooked 

 the same as the forced product, in the early spring ; but 

 later in the season, the following way will be found more 

 satisfactory. 



Rhubarb Sauce No. 2. — Wash and peel the stalks 

 and cut in inch lengths. Pour boiling water over the 

 rhubarb and let it stand until cold. Drain, and to each 

 pint of rhubarb add one cupful of sugar. Let it stand 

 until juice enough is extracted to cook it without adding 

 any water. Simmer slowly until done. 



To Preserve for Winter Use. 



Rhubarb Jelly. — Pie plant or Rhubarb, alone will 

 not make firm jelly ; combined with apple or grape juice 

 a firm, fine flavored jelly may be produced. 



Stew the rhubarb until tender, strain through a 

 jelly bag. Take nice tart red apples, wash and cut in 

 fine pieces without peeling or removing the seeds or cores 

 (unless wormy), stew as for sauce, but do not mash them 

 up, turn into a jelly bag and let drain. Boil the rhubarb 

 juice ten minutes then add the apple juice and boil 

 twenty minutes. Warm, in the meantime, the sugar in 

 the oven, stirring it often to keep from browning ; allow 

 one pound for each pint of the juice (measured before 

 boiling) ; add the sugar to the boiling juice and continue 

 to boil until it jellies on the skimmer; remove from the 



