HOW TO USE RHUBARB. 67 



fills of sugar. Boil until the rhubarb is soft, and seal. 



Steamed Rhubarb. — Wash, peel, and cut the rhubarb 

 into inch pieces. Put it into a granite double boiler, add 

 one cup of sugar for a pint of fruit, and cook till the 

 rhubarb is soft. Do not stir it. ^^llen the rhubarb is 

 very sour, steam it without sugar until the juice flows, 

 then drain it, add the sugar, and steam again till the 

 sugar is dissolved. Or pour boiling water over it and 

 let it stand five minutes, then drain and steam. 



Spiced Rhubarb. — Sprinkle two and one-half pounds 

 rhubarb peeled and sliced thin with one pound sugar. 

 Let stand over night and in tlie morning drain off the 

 s3Tup into a preserve kettle, add one cup sugar, one-half 

 cup water and one half cup vinegar. Tie in small cheese- 

 cloth bags one half teaspoon each of cloves, mace, all- 

 spice and ginger and one teaspoon cinnamon ; boil until 

 the consistency of syrup, then add the rhubarb and cook 

 until clear. This is a valuable addition to the winter's 

 stores.— [A. B. W. 



Rhubarb and Gooseberries. — A palatable preparation 

 is made of half gooseberries and half rliubarb. Boil the 

 rhubarb and gooseberries with a very little water; when 

 soft, strain through a sieve, rubbing as much through as 

 possible. Return to the fire and boil until it looks clear 

 and begins to thicken. This will depend upon the state 

 of the fruit. If the gooseberries are partly ripe it does 

 not require so long boiling as it does when the fruit is 

 riper and has more juice. ISTow add the sugar, equal 

 weight with fruit weighed before boiling, and boil 15 

 minutes longer. Pour into bowls or glasses and wlien 

 cold cover with paper. This is very clear and sparkling 

 and has an excellent flavor. When cold it will turn 

 out like jelly and may be cut in slices. It makes nice 

 sandwiches for cliildren. — f Eleanor M. Lucas. 



