a prettier sauce and
takes less sugar than when stewed, and can be used for a pie filling if
the crust is made first. To prevent burning, the crock may be set in a
pan of boiling water. When done and while yet hot, beat up the whites of
two eggs and whip into the sauce. It makes it very light and very nice.

BOTTLED RHUBARB.

Use perfectly fresh, crisp rhubarb, peel and cut in small pieces as for
pies, fill a Mason jar with the fruit and pour over it freshly drawn
water. Screw on the top and by the next morning the water will have
settled in the jar. Fill the jars full with fresh water, seal again and
the fruit is ready for winter's use. In making pies it takes less sugar
than the fresh fruit. Or, boil the rhubarb a few moments, as for sauce,
with or without sugar and put into jars while it is very hot just as
other fruit is canned.

RHUBARB COBBLER.

Two cups of flour sifted with two teaspoons of baking powder and
one-half teaspoon of salt. Rub in two tablespoons of butter. Beat one
egg very light and add it to three-fourths of a cup of milk. Mix with
the other ingredients, line the sides of a baking dish with this crust.
Take one quart of chopped rhubarb sweetened with three cups of sugar,
fill the pudding dish with the rhubarb; roll out the remaining crust,
cover the top of dish and bake one-half hour.

MRS. LAURA WHITEHEAD.

CREAM RHUBARB PIE.

One cup of rhubarb which has been peeled and chopped fine; add one cup
of sugar and the grated rind of a lemon. In a teacup place one
tablespoonful of cornstarch and moisten it with as much cold water; fill
up the cup with boiling water and add it to the rhubarb. Add the yolks
of three eggs well beaten. Bake with an under crust. When cold cover
with a meringue made of the whites of the eggs and one-half cup of
sugar. Place in the oven to become a delicate brown. Very fine.

MRS. BYRON BACKUS.

RHUBARB JAM.

Use equal parts of rhubarb and sugar, heat the sugar with as little
water as will keep it from burning, pour over the rhubarb and let stand
several hours; pour off and boil until it thickens, then add the fruit
and boil gently for fifteen minutes. Put up in jelly glasses. Apples and
oranges may be put up with rhubarb allowing two apples or three oranges
to a pint of cut up rhubarb.

RHUBARB TAPIOCA.

Soak over night two-thirds of a cupful of tapioca. In the morning drain;
add one cupful of water and cook the tapioca until it is clear; add a
littl