(Julia D. Chandler)

Rinse quickly, wipe clean, and remove skin or shreds from larger stalks. Have ready an earthen or agate dish with plate to fit the top as a cover. Cut the stalks into this, in short lengths, scattering sugar over in layers, as one would for apple or other fruits, but not to excess. Add one or two tablespoonfuls of water, "to start the steam," cover and set in the oven. In a short time the rhubarb will be tender, the syrup pink colored. A bit of white ginger root or orange peel may be added while baking. Whole figs, dates or raisins, previously boiled in hot water, may be put into the baking dish in layers with uncooked rhubarb and cooked until the rhubarb is tender. A sprinkling of sugar is needed upon the layers of rhubarb.