Rhubarb Conserve

Boil for twenty minutes, four pounds of rhubarb cut into small pieces, leaving the skin on.

Rhubarb Conserve With Home-Made Cottage Cheese.

Add the juice of five lemons and the rind, which has been sliced off thinly and boiled in a little water for about twenty minutes, or until soft, then chopped fine.

To this add six pounds of light maple sugar, one pound of blanched almonds, chopped or cut, and one wine-glass of Jamaica ginger.

Boil all together until thick.

The almonds may be omitted, if desired, and still leave a delicious marmalade.

Cucumber Pickles

We ought to make our own pickles and use them in place of olives, which have to be transported so great a distance, thus helping to congest our railroads in war time. Use things near at hand for food, so railroads can be used for necessities such as coal and munitions.

1 gallon vinegar

1 cup salt

1 cup mustard

Stand the vinegar on the stove until it comes to a boil; when perfectly cold add the salt and mustard. Should the vinegar be very strong, reduce one-half with cold water before adding the salt and mustard.

Select cucumbers two to three inches long. Scrub them thoroughly with a vegetable brush; wipe with a cloth and pack in jars. Fill with vinegar mixture and seal.

A little fresh horseradish added to each jar improves the flavor.

These pickles will keep hard and crisp for two years, are easy to make and very delicious.

Home-Made Relish

½ cabbage 6 green peppers 3 cucumbers 5 beets 2 small onions

1 cup vinegar

2 tablespoons maple sugar 2 tablespoons salt

1 teaspoon paprika

Chop all the vegetables together; add the vinegar, maple sugar, salt and paprika.

Mix well together, and serve on a lettuce leaf.

Ginger Pear

Use hard pears; peel; core and cut into small pieces.

8 pounds pears - after they are cut 8 pounds sugar Juice of 4 lemons 1 pint water ½ pound ginger sliced thin

Cut the lemon rinds into long thin strips. Put all into a kettle and simmer until the pears are tender. Seal in glass jars.

If one wants it very thick, simmer it a much longer time.