Rhubarb Jam
INGREDIENTS.-To every lb. of rhubarb allow 1 lb. of loaf sugar, the rind of lemon. AVERAGE COST, 4d. per lb. pot.
Wipe the rhubarb perfectly dry, take off the string or peel, and weigh it; put it into a preserving-pan, with sugar in the above proportion; mince the lemon-rind very finely, add it to the other ingredients, and place the preserving-pan by the side of the fire; keep stirring to prevent the rhubarb from burning, and when tho sugar is welldissolved, put the pan more over the fire, and let the jam boil until it is done, taking care to keep it well skimmed and stirred with wooden or silver a RHUBARB. main in it for a few minutes; strip off the spoon. Pour it into pots, and cover down shells, put the yolks in a mortar and pound them very smoothly; add to them, very gradually, the mustard, seasoning and vinegar, keeping all well stirred and rubbed down with the back of a wooden spoon.
Put in the oil very slowly, and when this is thoroughly mixed with the other ingredients, add the yolk of a raw egg, and stir well, when it will be ready for use. This sauce should not be curdled; and to prevent this, the only way is to mix a little of everything at a time, and not to cease stirring. The quantities of oil and vinegar may be increased or diminished, according to taste, as many persons would prefer a smaller proportion of the former ingredient.
Green Remoulade is made by using tarragon vinegar instead of plain, and colouring with a little parsley-juice. Harvey's sauce, or chili vinegar may be added at pleasure.
TIME. hour to boil the eggs.
Restorative Jelly. (Invalid's Cookery.)-INGREDIENTS for a quart.-1 bottle of sherry, 2 oz. of sugar candy, 3 oz. of isinglass, 2 oz. of gum arabic. AVERAGE COST, 5s. with oiled and egged papers.
TIME. If the rhubarb is young and tender, 3/4 hour, reckoning from the time it simmers equally; old rhubarb, 1 to 1 hour.
SEASONABLE from February to May.
Rhubarb and Orange Jam (to resemble Scotch Marmalade). INGRE- DIENTS.-1 quart of finely-cut rhubarb, 6 oranges, 1 lb. of loaf sugar. AVERAGE CosT, 6d. per pot.
Peel the oranges; remove as much of the white pith as possible, divide them and take out the pips; slice the pulp into a preserving-pan, add the rind of half the oranges cut into thin strips, and the loaf sugar, which should be broken small. Peel the rhubarb, cut it into thin pieces, put it to the oranges and stir all together over a gentle fire until the jam is done. Remove all the scum as it rises, put the preserve into pots, and, when cold, cover down.
Should the rhubarb be very old, stew it alone for 1/4 hour before the other ingredients are added. TIME. to 1 hour.
SEASONABLE from February to May.
RHUBARB PUDDING.