with paraffine. Blackberries and strawberries used in the same way are very nice.
Raspberry Jam, No. 2
Mash the berries, and use two-thirds as much currant juice as you have berries. Measure, and add the same amount of sugar. Cook all together until it jells. Put into tumblers and cover with paraffine.
To Keep Rhubarb Through the Winter
Fill preserve jars with cold water. Cut the rhubarb into small pieces, as you would for a pie, and drop them into the jars. As they fill, the water will overflow. When full, screw the tops on the jars and set away. The water excludes the air, and the fruit, treated in this way, will keep for months. When required for use drain off the water and cook in the usual way.
Rhubarb Marmalade
| 5 Pounds of Rhubarb | 1 Pound of Chopped Wal- |
| 5 Pounds of Sugar | nuts |
| 5 Lemons, Juice and | 2 Teaspoonfuls of Ex- |
| Rind | tract of Jamaica Gin- |
| ger |
Cook all the ingredients, excepting the nuts and ginger, together three or four hours. Ten minutes
