OCR Text |
Show Rhubarb and Ginger Preserve.. I Well rub, skin and cut up a sufficient quantiey of rhubarb, not too young. Weigh it, and to every pound of rhubarb allow three-quarters of a pound ot sugar, which should be well crushed. Put all together in a large pan and let it stand all night; next day put it into a preserving pan with no pound of singer chips, liou one hour. This makes an excellent preserve, the gin-tor gin-tor giving hist the flavor required to rhubarb, rhu-barb, which is apt to be rather insipid alone. |