What’s Cookin’?

Rhubarb-Orange Jelly
4 cups chopped uncooked rhubarb, not peeled
2 1/3 cups water
6 oz. can frozen concentrated orange juice, thawed
1 3/4 oz. pkg. fruit pectin
4 cups sugar
Combine rhubarb and 2 cups of the water and cook over moderate heat for about 15 minutes.
Strain in a sieve, rubbing pulp through.
Measure 2 cups juice, add the orange concentrate, the remaining 1/3 cup water, and stir in the pectin.
Set over high heat and bring again to a full boil, stirring frequently.
Add the sugar and bring again to a full boil, stirring constantly.
Boil 1 minute.
Remove from heat and skim.
Seal in hot sterilized glasses.
Makes about 2 1/2 pints.
Note: Never eat rhubarb leaves. They are high in oxalix acid, which is poisonous.

Watergate Salad
3 oz. pkg. pistachio pudding
1 med. carton Cool Whip
20 oz. can crushed pineapple
1 1/2 cups miniature marshmallows
Chopped nuts
Mix together all ingredients, except nuts.
Sprinkle nuts on top of mixture.
Chill for 2 hours.