_Ingredients._—To every lb. of rhubarb allow 1 lb. of loaf sugar, the
rind of ½ lemon. _Mode._—Wipe the rhubarb perfectly dry, take off
the string or peel, and weigh it; put it into a preserving-pan, with
sugar in the above proportion; mince the lemon-rind very finely, add
it to the other ingredients, and place the preserving-pan by the side
of the fire; keep stirring to prevent the rhubarb from burning, and
when the sugar is well dissolved, put the pan more over the fire,
and let the jam boil until it is done, taking care to keep it well
skimmed and stirred with a wooden or silver spoon. Pour it into pots,
and cover down with oiled and egged papers. _Time._—If the rhubarb is
young and tender, ¾ hour, reckoning from the time it simmers equally;
old rhubarb, 1¼ to 1½ hour. _Average cost_, 5_d._ to 7_d._ per lb.
pot. _Sufficient._—About 1 pint of sliced rhubarb to fill a lb. pot.
_Seasonable_ from February to May.
RHUBARB AND ORANGE JAM, to resemble Scotch Marmalade.
_Ingredients._—1 quart of finely-cut rhubarb, 6 oranges, 1½ lb. of loaf
sugar. _Mode._—Peel the oranges; remove as much of the white pith as
possible, divide them, and take out the pips; slice the pulp into a
preserving-pan, add the rind of half the oranges cut into thin strips,
and the loaf sugar, which should be broken small. Peel the rhubarb, cut
it into thin pieces, put it to the oranges, and stir altogether over a
gentle fire until the jam is done. Remove all the scum as it rises, put
the preserve into pots, and, when cold, cover down. Should the rhubarb
be very old, stew it alone for ¼ hour before the other ingredients are
added. _Time._—¾ to 1 hour. _Average cost_, from 6_d._ to 8_d._ per lb.
pot. _Seasonable_ from February to May.
RHUBARB PUDDING, Boiled.
_Ingredients._—4 or 5 sticks of fine rhubarb, ¼ lb. of moist sugar,
¾ lb. of suet-crust. _Mode._—Make a suet-crust with ¾ lb. of flour,
and line a buttered basin with it. Wash and wipe the rhubarb, and, if
old, string it—that is so say, pare off the outside skin. Cut it into
inch lengths, fill the basin with it, put in the sugar, and cover with
crust. Pinch the edges of the pudding together, tie over it a floured
cloth, put it into boiling water, and boil from 2 to 2½ hours. Turn
it out of the basin, and serve with a jug of cream and sifted sugar.
_Time._—2 to 2½ hours. _Average cost_, 7_d._ _Sufficient_ for 6 or 7
persons. _Seasonable_ from February to May.