RHUBARB MARMALADE Mrs. John T. Gilchrist
Cut rhubarb very fine and to each cupful add the juice and pulp of one orange, one tablespoonful lemon juice and one teaspoonful grated orange peel and one and one-half cups sugar. Let stand until sugar is dissolved. Boil rapidly until transparent.
SPICED RHUBARB Mrs. John Ingram
Two and one-half pounds rhubarb; skin and cut in one inch pieces; two pounds granulated sugar, mixed with one teaspoonful cinnamon; one-half teaspoonful ground cloves; seven-eighths cup vinegar. Bring to boiling point and simmer till thick.
SPICED RHUBARB Mrs. John T. Gilchrist
Sprinkle two and one-half pounds sliced rhubarb with one pound of sugar and let stand over night. Drain in the morning and add to the juice one cup water and one-half cup vinegar. Put on, boil with a spice bag containing one-half teaspoonful each of ground cloves, mace, allspice, ginger and cinnamon. Boil until it makes a good syrup, then add rhubarb and cook until thick.
SPICED CHERRIES Mrs. C. A. Bowman
Take eight quarts of large red cherries (stoned), cover with cold vinegar, let stand over night. Next day turn off all the juice in the jar, measure the cherries and take equal parts of sugar and cherries. Take one tablespoonful cloves, six sticks of cinnamon, pounded a little, put in cheesecloth bag, put in jar with sugar and cherries. Stir every few hours for several days until sugar is thoroughly dissolved. Put in fruit jars.
SPICED GRAPES Mrs. J. G. S.
Remove the skins from seven pounds of grapes, boil until soft and pass through sieve. Boil four pounds of sugar and one quart of vinegar together, add skins, boiled grapes, one tablespoonful powdered cloves; two tablespoonfuls powdered cinnamon and boil all together for two and one-half or three hours.