~

CanapA First! Iwnsisr on B.C. Frorr

RHUBARB AND FIG CONSERVE

Cut rhubarb into inch lengths and weigh out 3 lbs.
Take ¥% lb. of dried figs and cut in quarters, and 1% lb.
candied orange peel, with 21% lbs. sugar, the juice of
a large lemon and its grated yellow rind. Put into a
large kettle in layers with the sugar and let stand
covered all night. In morning boil down slowly until
thick; about an hour will do.

RHUBARB MARMALADE

Rhubarb, 7 lbs.; sugar, 7 lbs.; figs, 2 lbs.; ginger
root, 1 large piece. Cut rhubarb in %-in. lengths, pour
on it the sugar and let stand overnight. In morning
add cut-up figs and boil.

RHUBARB PIE

Skin and cut rhubarb in 1%-in. pieces. Mix % cup
sugar, 2 tablespoons flour and 1 egg, add to 1% cups .
rhubarb and bake between crusts. |

RHUBARB PUDDING

Cover the bottom of a buttered pudding dish about
1 in. deep with fine bread crumbs and sprinkle with
bits of butter. Lay on this raw rhubarb cut into ¥-in.
lengths and 1 doz. seeded raisins and sprinkle with
2 tablespoons of sugar. Put on this more crumbs and
more butter, repeat the rhubarb, raisins and sugar, and
so on through the dish, making crumbs the top layer.
Put bits of butter over this, strew with a teaspoon of
grated orange or lemon peel, and bake covered for 1
hour in a steady oven. Uncover and brown. Eat hot
with hard sauce.

RHUBARB JELLY

Cut a pound of rhubarb into inch lengths, without
peeling, and put into a covered crock in the oven with
a cup of sugar, a slice of -lemon and a bit of ginger
root or a pinch of ginger; cook till tender. Have ready
2 tablespoons of gelatine dissolved in 14 cup of cold
water and then melted over boiling water. Stir into
rhubarb till well mixed, pour into a mould and chill.
Serve with cream.

13