Rhubarb Jam.—Peel and cut the rhubarb into one and a half inch lengths; allow a pound of sugar to each pound of rhubarb, and 1lb. of dried figs cut up for every 5lb. of fruit. Let the rhubarb stand, after cutting up, for twenty-four hours, covered with the sugar; then boil the juice that will have run from it for twenty minutes, after which add the fruit and the figs, and boil together for twenty minutes longer. This is an old Scotch recipe, and varies in almost every household as some add ground ginger to it, others the grated rind and juice of four lemons, or 2oz. of blanched and shred sweet almonds, &c.