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RHUBARB, COMPOTE OF (another way) (Cut a pound of rhubarb into)

Cut a pound of rhubarb into pieces half an inch long, and place these in a stewpan with six ounces of powdered sugar and a quarter of a pint of water. Shake the saucepan over a brisk fire until the fruit is tender, lift it out carefully, and pile in the centre of a glass dish. Dissolve in the syrup a tea-spoonful of isinglass or gelatine, colour with two or three drops of cochineal, and when it is cold, pour it round the fruit. Time to simmer the fruit, ten minutes or more. Probable cost of rhubarb, 5d. to 8d. per bundle.