To 4 qts rhubarb cut in small pieces, but not peeled, add about 1/2 or 3/4 qt washed cherry leaves, about 1 pt fresh water, and cook slowly until rhubarb is tender. Strain through a jelly bag over night. For each pt juice allow 1 pt sugar. Bring juice to a quick boil, boil about 20 minutes, skim, and then add sugar, which should have been previously heated in the oven. Boil briskly another 5 minutes, and then turn at once into jelly glasses. Instead of cherry leaves, orange juice can be used as a flavoring. The cherry leaves will impart to the rhubarb a delicious flavor of cherries.-[Mrs. W. V. L., Me.