Rhubarb Marmalade.—
2 lbs. rhubarb. 3 lbs. sugar. Rind and pulp of 6 oranges.
Boil the ingredients together until thick. The rind of the orange may be grated and cooked by itself until tender before adding to the rest of the materials. Pour into sterilized glasses and seal.
Pineapple.—Pare and remove the eyes from pineapple, then grate. Weigh the pulp and heat two-thirds of its weight in sugar. Cook the pineapple in an uncovered dish for some time. Then add the juice of one lemon for each pound of fruit. Then add the sugar and boil until thick,—about five minutes. Pour into sterilized jelly glasses.
[826 MOTHERS' REMEDIES]
PICKLES.—Under this heading are classified pickles and relishes, such as chili sauce, chow chows and catsups. Pickling is preserving in salt or acid liquor. Pickles do not contain much nutritive value, but add much to a meal in making it attractive. Cucumber pickles should never look as green when pickled as the fruit on the vine; if they do it is almost certain that some preservative has been used.
Sweet Pickled Pears or Peaches.—
1 peck peaches. 4 lbs. brown sugar. 1 quart vinegar. 2 ozs. stick cinnamon. Cloves.
Boil sugar, vinegar and cinnamon for 20 minutes. Dip peaches quickly in hot water and rub off fur with a towel. Stick each peach with three or four cloves, put into syrup and cook until soft. Cook only enough fruit at a time to fill one jar. Seal in sterilized jars. Pears may be prepared in the same way.
Chili Sauce.—