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

SALADS AND SAUCES

DAINTY RHUBARB SAUCE

Prepare a quart of rhubarb sauce. Soak 1/2 box of gelatine in a little cold water, till it all dissolves, then add the red coloring that comes in each box of gelatine, and stir it in the sauce. Sweeten the whole to taste. Set away several hours. When ready for use, slice oranges on top.

Sister Sarah Witmore Harnly, McPherson, Kans.

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