Evening Republican, Volume 16, Number 172, Rensselaer, Jasper County, 19 July 1912 — SOMETHING NEW IN JAMS [ARTICLE]

SOMETHING NEW IN JAMS

Rhubarb, When Properly Prepared, Is One of the Moat Delicious Made. .* V 0 To every pound of rhubarb allow one pound of loaf sugar and the rind of half a lemon. Wash and wipe the rhubarb perfectly dry; thke off the 3tring or peel, and weigh the rhubarb, putting it into the preserving-pan with the sugar. Mince the thin yellow rind very finely, all to the rhubarb, and place all over the fire. Stir until the sugar is dissolved, then cook steadily till done, keeping it well skimmed. Stir it occasionally with a wooden or silver spoon (do not use iron or tin). Pour it into scalding preserve jars or pots, and seal or cover with paper wet with white of egg, While the rhubarb is young and tender it will cook In from three-quarters to one hour, reckoning from the time the whole starts to simmer equally. Old rhubarb requires from one and onefourth to one and one-half hours.