Miss Corson's practical American cookery and household management

Peel and slice any desired quantity of garden rhubarb or pie-plant ; put it into a preserving-kettle with an equal weight of sugar, and the grated yellow rind and juice of one lemon to each pound of rhubarb ; stir it often enough to prevent burning, remove all scum as it rises, and boil the marmalade until a little of it jellies when cooled on a saucer. When the marmalade is partly cooled, put it into glasses or glass jars ; when it is quite cold, lay a round of paper dipped in brandy in each glass or jar, and then seal them quite airtight. Keep the marmalade in a cool, dark place. RHUBARB-JAM. Use equal weights of garden rhubarb, or pie-plant, and sugar, and to each pound of rhubarb one lemon ; peel the thin yellow rind of the lemons into a large bowl, then cut away the thick white part of the skin, and slice the pulp of the lemons into the bowl, removing all the seeds ; peel and slice the rhubarb about half an inch thick, put it into the bowl, and put the sugar over it ; let the fruit and sugar stand over night. The next morning put all these ingredients into a porcelain-lined preserving-kettle, and boil them for threequarters of an hour over a very gentle fire, then cool the jam, and put it up as already directed -in preserve recipes. STRAWBERRY PRESERVES. The three recipes for strawberry preserves have been in use in the School of Cookery for several years, and have been published several times ; and, as they are entirely satisfactory, the author sees no reason for altering them. The Wiesbaden recipe is especially good. Choose large, rather acid berries, of firm flesh, and not over-ripe ; hull them, and if there is any sand on them wash and drain them; weigh the berries, and allow an equal weight of sugar ; in the bottom of a porcelain-lined preserving-kettle put a layer of sugar, and then fill the kettle with layers of fruit and sugar, having a thick layer of sugar on top ; cover the kettle, and let the berries stand over night in the sugar. The next morning put the preserving-kettle over the fire without disturbing its contents, and boil the berries gently until they look clear, removing all scum as it rises, and taking care not to let the berries break. When the berries are clear, set the preserving-kettle off the fire, and let its contents cool, keeping the kettle covered ; then transfer the berries to glass jars, lay a round of white paper wet in brandy over each one, and close the jars air-tight. If the preserves are put up in tumblers, seal them from the air with paper dipped in the white of egg slightly beaten. WIESBADEN PRESERVES. The following recipe is copied from the admirable Household Department of the " Philadelphia Ledger," and has been found excellent upon trial.