4 cups rhubarb
4 cups sugar
1 small can crushed pineapple
1 package strawberry, red raspberry or cherry Jell-O
Wash and chop rhubarb, add sugar and let stand 2 1/2 hours, stir once in a while. Boil this mixture 10 minutes and add pineapple, boil 5 to 7 minutes longer, remove from heat; add Jell-O.
Pour into jars and seal.
This is really good, especially with raspberry Jell-O.
A vintage handwritten recipe card for a Rich Butter Cream Frosting made with oleo, egg yolk, milk, and vanilla – variation for a lemon or orange frosting.
A vintage clipped recipe from Jell-O and Cool Whip for a Smooth ‘N Creamy Frosting made with Jell-O pudding, confectioners’ sugar, cold milk, and Cool Whip.
A vintage clipped recipe for Hershey’s Five Minute Chocolate Frosting made with butter, Hershey’s Cocoa, confectioners’ sugar, milk, and vanilla.
