Pour boiling water on stale bread crumbs and let them soak until soft, then drain, and to a pint of crumbs add one well-beaten egg, one tablespoonful of sugar and a grating of nutmeg. Have ready buttered cups and put into each one and one-half tablespoonfuls of cooked and sweetened rhubarb, put over it the crumb mixture and bake.
Six pounds of rhubarb, the rinds of three lemons, twelve cupfuls of sugar. Cut the rhubarb into one-inch lengths, put these into a preserving kettle over a slow fire until the juice begins to flow, then add the sugar and the grated lemon rinds. Cook very slowly until sugar is dissolved, then quickly until it will jelly. It should not be at all thin or watery. Keep it well skimmed and avoid as much as possible breaking up the pieces when stirring it. Pour into dry jars and cover tightly. One level teaspoonful of powdered ginger may be used instead of the lemon rind, if preferred.
4 pounds rhubarb.
6 to 8 ounces candied peel(orange and lemon)
4 pounds sugar.
1 pound dried figs.
Wash the figs in hot water, dry them and cut in thin shreds. Choose fresh garden rhubarb, wipe it, and cut it in small pieces about one inch in length, but do not peel it unless the skin is coarse. Remove the sugar from the candied peel and shred it finely with a sharp knife. Put these three ingredients into a large earthen bowl with the sugar, cover, and let stand twenty-four hours. Then turn all into a preserving pan, bring to a boil, stirring frequently, and boil from three-quarters to one hour or until the jam will set. Pour into glasses and cover.
2 pounds rhubarb 2 pounds gooseberries sugar.
Wash rhubarb and gooseberries and put in preserving kettle. Boil together until soft and strain through a sieve. Weigh and return to the fire and boil until it looks clear and begins to thicken. Then add sugar of equal weight with fruit. Boil fifteen minutes longer. Pour into jelly glasses.
Cut up enough rhubarb, with the red peeling on, to make three pints, and cook until tender in just enough water to cover. Add a pinch of salt, and strain through a fine sieve. Add one pound of sugar; stir until dissolved; when nearly cold add one pint of plain or whipped cream or custard, and freeze.
1 1/2 cupfuls rhubarb.
1 cupful sugar.
1 tablespoonful butter.
1 tablespoonful flour.
Cover a pie plate with crust and fill with rhubarb mixture, which is put together as follows: cream butter and sugar, add the slightly beaten egg yolks, flour, and the rhubarb, which has been cut fine, covered with just enough boiling water to cook it, and allow to boil one minute. Bake until firm in a moderate oven. When cool, cover with a meringue, and brown slightly in oven.