Chicken Recipes

RHUBARB JAM
Add to each pound of rhubarb cut without peeling, a pound
of sugar and one lemon. Pare the yellow peel from the lemon, taking care
to get none of the bitter white pith. Slice the pulp of the lemon in an
earthen bowl, discarding the seeds. Put the rhubarb into the bowl with
the sugar and lemon, cover and stand away in a cool place over night. In
the morning turn into the preserving kettle, simmer gently
three-quarters of an hour or until thick, take from the fire, cool a
little and pour into jars.

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