Rhubarb-Orange Jelly\r\n4 cups chopped uncooked rhubarb, not peeled\r\n2 1\/3 cups water\r\n6 oz. can frozen concentrated orange juice, thawed\r\n1 3\/4 oz. pkg. fruit pectin\r\n4 cups sugar\r\nCombine rhubarb and 2 cups of the water and cook over moderate heat for about 15 minutes.\r\nStrain in a sieve, rubbing pulp through.\r\nMeasure 2 cups juice, add the orange concentrate, the remaining 1\/3 cup water, and stir in the pectin.\r\nSet over high heat and bring again to a full boil, stirring frequently.\r\nAdd the sugar and bring again to a full boil, stirring constantly.\r\nBoil 1 minute.\r\nRemove from heat and skim.\r\nSeal in hot sterilized glasses.\r\nMakes about 2 1\/2 pints.\r\nNote: Never eat rhubarb leaves. They are high in oxalix acid, which is poisonous.\r\n\r\nWatergate Salad\r\n 3 oz. pkg. pistachio pudding\r\n1 med. carton Cool Whip\r\n20 oz. can crushed pineapple\r\n1 1\/2 cups miniature marshmallows\r\nChopped nuts\r\nMix together all ingredients, except nuts. \r\nSprinkle nuts on top of mixture.\r\nChill for 2 hours.