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Recipes from The Inglenook Cookbook
 by The Sisters of the Brethren Church (1906)

PRESERVING AND CANNING

RHUBARB JELLY
 
 
 Cut young rhubarb in short lengths, and allow 2 tablespoonfuls of water to 1 pint of the fruit; cook till soft, and strain. Combine with 1/3 currant juice, and use sugar in the ordinary proportion.

Sister Mary E. Whitney Kearney, Nebr.
 
 

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