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

PRESERVING AND CANNING

PIE PLANT JELLY
 

 Wash the rhubarb and cut it into small pieces. To 2 gallons of rhubarb add 1 quart of water; boil until tender, drain through a cheese cloth; boil this juice down 1/2, after which add an equal quantity of sugar, then boil 10 minutes more. Dissolve 1 box of good gelatine and add to the jelly, then remove from the fire; let sit 10 minutes, strain and pour into jelly glasses, cover with paraffine wax when cool; keep in a dark place, not too damp.

Sister Maggie Stambaugh, Carrington, N. Dak.