Boil all together until thick.

RHUBARB MARMALADE

Mrs. John T. Gilchrist

Cut rhubarb very fine and to each cupful add the juice and pulp of one
orange, one tablespoonful lemon juice and one teaspoonful grated orange
peel and one and one-half cups sugar. Let stand until sugar is
dissolved. Boil rapidly until transparent.

SPICED RHUBARB

Mrs. John Ingram

Two and one-half pounds rhubarb; skin and cut in one inch pieces; two
pounds granulated sugar, mixed with one teaspoonful cinnamon; one-half
teaspoonful ground cloves; seven-eighths cup vinegar. Bring to boiling
point and simmer till thick.

SPICED RHUBARB

Mrs. John T. Gilchrist

Sprinkle two and one-half pounds sliced rhubarb with one pound of sugar
and let stand over night. Drain in the morning and add to the juice one
cup water and one-half cup vinegar. Put on, boil with a spice bag
containing one-half teaspoonful each of ground cloves, mace, allspice,
ginger and cinnamon. Boil until it makes a good syrup, then add rhubarb
and cook until thick.

SPICED CHERRIES

Mrs. C. A. Bowman

Take eight quarts of large red cherries (stoned), cover with cold
vinegar, let stand over night. Next day turn off all the juice in the
jar, measure the cherries and take equal parts of sugar and cherries.
Take one tablespoonful cloves, six sticks of cinnamon, pounded a little,
put in cheesecloth bag, put in jar with sugar and cherries. Stir every
few hours for several days until sugar is thoroughly dissolved. Put in
fruit jars.

SPICED GRAPES

Mrs. J. G. S.

Remove the skins from seven pounds of grapes, boil until soft and pass
through sieve. Boil four pounds of sugar and one quart of vinegar
together, add skins, boiled grapes, one tablespoonful powdered cloves;
two tablespoonfuls powdered cinnamon and boil all together for two and
one-half or three hours.

SPICED GRAPE JELLY

Mrs. W. D. Hurlbut

One peck of grapes; one quart vinegar; six pounds sugar; one ounce whole
cloves; one-fourth ounce stick cinnamon. Boil grapes, spices and vinegar
together until the grapes are tender. Press through sieve and boil the
juice thirty minutes. Add heated sugar, boil five minutes, testing to
see whether it has jellied. Cook longer if necessary. Pour into hot
sterilized jelly glasses and cover with wax.

CRAB APPLE AND DAMSON PLUM JELLY

Mrs. C. A. Carscadin

Four quarts of crabapples; one quart of damson plums. Wash fruit and put
on with cold water enough