With a Saucepan Over the Sea

Adelaide Keen went abroad with a notebook and came home with the recipes — cocka leekie from Scotland, petite marmite from Paris, the maids of honor of Richmond — each dish tagged with the country that gave it.

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Rhubarb and Orange Jam

Wash, scrape, and slice the rhubarb; to each pint add 3/4 pound of sugar, and the rind and pulp of 3 oranges. Discard the pith and seeds. Cook slowly for 2 hours. Put into jars and seal. This and the one above, made with lemons, are excellent to eat for breakfast, with hot cakes.

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