Rhubarb Conserve
| Rhubarb (cut up), | 2 cups |
| Sugar, | 2 cups |
| Lemon juice, | 1 dessert spoon |
| Seedless raisins, | ¼ lb. |
| Walnut meats, | ¼ lb. |
Mother picked out the pinkest, prettiest rhubarb she could find, then Adelaide washed and wiped each stalk and cut it into small pieces. When she had filled the cup with rhubarb twice she put it into the saucepan and poured over it two cups of sugar and a dessert spoon of lemon juice.
Adelaide next measured out a fourth of a pound of seedless raisins. Upon these she poured boiling water which stood a minute or two, then she drained them. After looking them over carefully to remove any stems, she added them to the rhubarb, sugar, etc. Twelve or fourteen large walnuts were sufficient to crack. The meats Adelaide put through the meat chopper and added to the rest of the good things.
After standing three hours the saucepan was placed on the fire and the conserve came slowly to the boiling point. Adelaide stirred the mixture frequently with a wooden spoon while it boiled for twenty minutes. It was then ready to pour into the sterilized tumblers.
When the conserve was cold, Adelaide wiped around the top and the outside of each tumbler with a damp cloth, poured melted paraffin over the top (which she shook gently from side to side to exclude all air), pasted on the labels and stored the glasses away in the preserve closet.