RHUBARB AND RAISIN CONSERVE

Wash and peel and then cut the rhubarb into one-half inch pieces.  Measure one quart of the cut pieces and place in a baking dish, adding

  One cup of seeded raisins,
  Two cups of sugar.

Do not add water; cover and cook until the fruit is tender, usually about forty minutes.

RHUBARB FRUIT SAUCE

Place the whites of two eggs in a bowl and then add one-half glass of jelly.  Beat until very stiff and then add one cup of very thick rhubarb sauce.

RHUBARB SHORTCAKE

Place two cups of flour in a bowl and add

  One teaspoon of salt,
  Four teaspoons of baking powder,
  One-half cup of sugar.

Sift to mix and then rub in six tablespoons of shortening.  Mix to a dough with two-thirds cup of milk.  Cut with a large cookie cutter and then bake in a hot oven for fifteen minutes.  Split and butter, and then fill with the cooked rhubarb and serve with either plain or whipped cream or custard sauce.

RHUBARB COCKTAIL

Place three tablespoons of rhubarb conserve in a cocktail glass.  Add layer of thinly sliced bananas and then a layer of shredded orange.  Sprinkle with powdered sugar and top with whipped cream or stiffly beaten white of egg.  Garnish with maraschino cherries.

RHUBARB PUFFS

  Three-quarters cup of sugar,
  One-half cup of water,
  Five tablespoons of shortening.

Place in a bowl and then add

  One egg,
  Two cups of flour,
  Four teaspoons of baking powder,
  One-half teaspoon of salt,
  One cup of finely chopped rhubarb (raw).

Beat to mix and then fill into well-greased custard cups and bake for thirty minutes in a hot oven.

VERMONT RHUBARB GRIDDLE CAKES

Soak stale bread in cold water to soften.  Press very dry and then rub through a fine sieve.  Now measure two cups and place in a bowl and add

  One and one-half cups of sweetened rhubarb,
  One egg,
  One and three-quarters cups of sifted flour,
  Four teaspoons of baking powder,
  One teaspoon of salt,
  One tablespoon of shortening.

Mix well and then bake on a griddle and serve with sugar, cinnamon and butter or syrup.

RHUBARB GELATINE

  Two cups of cold, cooked and sweetened rhubarb.

Add

  Four level tablespoons of gelatine,
  Juice of one orange,
  One-half cup of water.

Add the gelatine to the mixture and then set aside for one-half hour to soften.  Then heat slowly until the boiling point is reached, remove from the fire and pour into moulds.  Let set until firm and then unmould and serve with whipped cream.  Use a china or earthenware mould.