1 pound orange slices
4 cups or 2-pounds rhubarb
1 box Sure-Jell
6 cups of sugar
Slice think small red stalked rhubarb, add one cup water; bring to a boil and simmer, covered until rhubarb is soft, about 1 minute. With Sure-Jell and sugar and boil hard for about 1 minute.
Skim well, stirring, and skimming for 5 to 7 minutes to cool slightly, to prevent floating fruit.
Bottle, paraffin, and seal.
A vintage handwritten recipe card for a Jell-O Ice Cream Salad, make this recipe with Jell-O, ice cream, and chopped fruit. This recipe is great with peaches.
A vintage handwritten recipe card for a Cranberry Sour Cream Salad made with Cherry Jell-O, whole cranberry sauce, celery, nuts, and sour cream.
A vintage clipped recipe from Crisco Oil for Italian Dressing made from Crisco OIl, vinegar, lemon juice, salt, sugar, dry mustard, oregano, basil, and pepper.