Rhubarb And Prune Conserve

4 lbs. rhubarb. 3 lemons. 2 lbs. prunes. 4 lbs. sugar.

Wash the prunes, then cover them with water and allow to soak for twenty-four hours. Wash, dry, and cut the rhubarb into small pieces, and sprinkle over it one pound of the sugar. Now place the prunes, the water in which they were soaked, and the rhubarb, into a preserving pan.

Wash the lemons, cut them in quarters, add, and simmer for one hour. Add the remainder of the sugar and boil for one-half hour longer.

Remove the lemons and seal the conserve in glasses.

Mint And Rhubarb Conserve

1 quart chopped mint. 1 quart (4 cups) sugar. 1 1/2 quarts rhubarb.

Wash and dry the rhubarb and cut it into small pieces, then put it into a preserving pan with the sugar and the mint. Cook until thick and put into small jars.

Cover when cold. Serve with meats.

Rhubarb And Strawberry Preserve

2 quarts rhubarb. 1 lb. (2 cups) sugar. 1 pint (2 cups) strawberries. 1 pinch baking soda.

Wash and dry the rhubarb, cut in small pieces, then stew it in a little water, and when almost done add the strawberries. Cook for three minutes, then add sugar and soda.

Seal in glasses.

If rhubarb jelly refuses to "jell" it is wise to add a little tartaric add or the white rind of an orange.

Rhubarb Butter

1 gallon rhubarb. 1 lemon. 1 lb. raisins. 2 lbs. (4 cups) sugar. 3 oranges.

Chop the rhubarb, raisins, oranges and lemon, put into a preserving kettle with the sugar, and cook for one hour or until the butter is nearly smooth.

Pour into jars and seal.