HOW TO USE RHUBARB. 65 



for sauce or pies, same as though gathered fresh from 

 the garden. 



Rhubarb CooJced in the Can. — Make a very rich syrup 

 and fill the cans about one third full, then fill to the top 

 with cut rhubarb, pressing the pieces into the can as 

 tightly as possible; put the covers on loosely. Have a 

 rack made with a slatted bottom which will fit in the 

 bottom of the wash boiler, set boiler on the stove with a 

 little water in the bottom, then set in as many jars of 

 fruit as you can and put more water in boiler, until 

 it comes within an inch or two of the top of cans ; boil 

 at least 10 minutes from the time the water reaches 

 the boiling point. Lift the cans from the water and set 

 on a thickly folded newspaper, take off the cover and 

 fill the can to overflowing with hot syrup, put on the 

 rubber and screw on the cover as quickly as possible. 



To make the syrup, allow one cup of water and 10 oz. 

 of sugar for every quart jar, put in a sauce pan and let 

 come nearly to the boiling point. 



Ehubarb can be put up without sugar, observing the 

 general directions given above, using clear water in 

 place of the syrup. 



Rhubarb Shortcake. — This is sure to be appreciated 

 by the whole family. Bake in flat tins a shortcake of 

 rather rich biscuit dough, split open, butter well and 

 spread with stewed pie plant. Serve with sugar and 

 cream. 



Rhubarb and Apple Pie. — Chop together an equal 

 amount of apples and rhubarb. Fill a deep pie dish with 

 this, putting in plenty of sugar, a lump of butter and 

 sprinkling over the fruit a little flour. Cover with a 

 top crust and bake. 



Rhubarb Slump. — Peel and cut quite fine sufficient 

 pie plant to measure one quart. Add to this a scant pint 



