=To Keep Rhubarb Through the Winter=

Fill preserve jars with cold water. Cut the rhubarb into small pieces, as you would for a pie, and drop them into the jars. As they fill, the water will overflow. When full, screw the tops on the jars and set away. The water excludes the air, and the fruit, treated in this way, will keep for months. When required for use drain off the water and cook in the usual way.

=Rhubarb Marmalade=

5 Pounds of Rhubarb 5 Pounds of Sugar 5 Lemons, Juice and Rind 1 Pound of Chopped Walnuts 2 Teaspoonfuls of Extract of Jamaica Ginger

Cook all the ingredients, excepting the nuts and ginger, together three or four hours. Ten minutes before removing from the fire, add the ginger and nuts. Seal in gla.s.s jars, or put into tumblers. If tumblers are used, cover over the tops with a coating of paraffine.

=Rhubarb Jam=

6 Stalks of Rhubarb 3 Oranges 1 Lemon 4 Cupfuls of Sugar

Cook the rhubarb and rind and juice of the lemon and oranges together for twenty-five minutes. Put into tumblers and cover with paraffine.

=Spiced Fruit=

6 Pounds of Fruit 4 Pounds of Sugar 1 Pint of Vinegar

For all kinds of spiced fruit use the above measurements, adding one tablespoonful each of cinnamon, allspice, and cloves, and cook until tender. Seal in gla.s.s jars.

=Bread Pudding=

1 Pint of Stale Bread 1 Quart of Milk 1 Cupful of Sugar 1 Egg 1/2 Cupful of Raisins 1 Teaspoonful of Cinnamon 1/2 Teaspoonful of Salt

Pour hot water over the stale bread and let soak until soft. Then add other ingredients and bake for three hours in a moderate oven. If eaten cold, serve with hot sauce. If eaten hot, serve with cold sauce.

=Steamed Chocolate Pudding=

b.u.t.ter size of a Walnut 1/2 Cupful of Sugar 1/2 Cupful of Milk 1 Cupful of Flour 1 Teaspoonful of Baking-powder 1 Square of Chocolate, or Two Dessertspoonfuls of Cocoa 1 Egg Salt to Taste

Cream together the b.u.t.ter and sugar, then add egg and milk; then the cocoa, flour, salt, and flavoring. Steam for an hour and a half, and serve hot with sauce.

=Graham Pudding=

1 1/2 Cupfuls of Graham Flour 1/2 Cupful of Mola.s.ses 1/2 Cupful of Milk 1/4 Cupful of b.u.t.ter 1 Egg 1 Teaspoon of Soda 1/2 Cupful of Raisins and Currants, mixed Salt and Spice to taste

Stir the soda into the mola.s.ses, then add the beaten egg and milk, salt and spice, and melted b.u.t.ter. Add the flour and, last of all, currants and raisins, which have been sprinkled with flour. Steam two hours in a tin pail set in a kettle of water and serve hot with sauce.

=Hasty Pudding=

Into a dish of boiling water (a double boiler is best) stir Indian meal, very slowly. Let it cook for an hour. The water should be salted a little. Turn this into a bowl. The next day, or when perfectly cold, cut into slices and fry in pork fat or hot lard. This is served with mola.s.ses.

=Baked Indian Pudding=

2 Quarts of Milk 1 Cupful of Yellow Cornmeal 1 Cupful of Mola.s.ses 1 Teaspoonful of Salt

Put one quart of the milk into an earthen puddingpot, and the other quart of the milk into an agate dish, on the stove, to scald. Stir the meal into the hot milk slowly, one handful at a time, until it thickens. Remove from the stove and add mola.s.ses, pouring the mixture into the cold milk. Bake six hours in a slow oven; serve warm with cream. If properly cooked; it will be red and full of whey.

=Orange Pudding=

4 Oranges 3 Cupfuls of Milk 1 Cupful of Sugar 3 Eggs 2 Tablespoonfuls of Cornstarch Pinch of Salt

Remove peel and seeds from the fruit and cut fine. Sprinkle over the oranges half the sugar. Let stand for a few hours. Beat the yolks of the eggs, add the rest of the sugar, cornstarch and salt, and stir into the boiling milk. Pour this, when cooled, over the oranges and sugar.

Beat the whites of the eggs to a stiff froth and add two tablespoonfuls of sugar. Spread this over the top and brown in the oven. To be eaten cold.

=Plum Pudding=

Take ten or twelve Boston crackers, split them open and soak over night in milk. Use a large pudding dish that will hold three or four quarts.

Put in a layer of crackers, a handful of raisins, two tablespoonfuls of sugar, cinnamon and nutmeg, and a little b.u.t.ter on the crackers; repeat this three times. Have a layer of crackers on the top. Make a custard of three or four eggs, five is better, one cupful of sugar, a little salt, and milk enough to fill the dish within two inches of the top.

Bake in a slow oven four or five hours. Let stand until cold, and it will slip out whole. Serve with hot sauce.

=Queen's Pudding=

1 Pint of Bread 1 Quart of Milk 3 Eggs 1 Cupful of Sugar 1 Teaspoonful of b.u.t.ter 1 Lemon

Soak one pint of bread in a quart of milk till soft. Beat together the yolks of the eggs, sugar, b.u.t.ter, and the juice and rind of half a lemon. Stir all together and bake until it rises, about an hour and a half. When nearly cold, spread the top with jelly, and then the white of the eggs, beaten stiff. Brown in the oven. To be eaten cold.

=Poor Man's Rice Pudding=

1 Quart of Milk 1 Small Cupful of Sugar 1/2 Cupful of Washed Rice (scant) 1 Piece of b.u.t.ter, size of a Hickory Nut 1/2 Teaspoonful of Salt 1 Teaspoonful of Vanilla