(Sufficient to Serve Six)

2 c. sugar
1/2 c. water
1 qt. cut rhubarb

Mix the sugar and water in a saucepan and bring to the boiling point.
Wash the stems of the rhubarb and cut into inch lengths. Add the rhubarb
to the sirup and cook until it is tender enough to be pierced with a
fork. If desired, a flavoring of lemon peel may be added. Turn into a
dish, allow to cool, and serve.

If the other method is preferred, cook the rhubarb with the water until
it is soft and then add the sugar.

* * * * *

CITRUS FRUITS

CHARACTERISTICS

76. Fruits that contain citric acid are grouped together and are known
as CITRUS FRUITS. All of these are similar in structure, although they
differ in size, as will be observed from Fig. 4. Here the citrus fruits
most commonly used are illustrated, the large one in the center being a
grapefruit; the two to the left, oranges; the two to the right, lemons;
and the two in the front, tangerines.

[Illustration: FIG. 4]