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Rhubarb Fizz

The following recipe was transcribed ver batim from 

The Woman's Club Cook Book
of Tried & True Recipes

San Antonio, Texas

Date Unknown

Cut rhubarb in small pieces, selecting as pink a variety as possible. Put into a sauce pan with one quart cold water and cook until soft. Then strain through cheese-cloth and add one-third cup of orange juice, one-fourth cup of lemon juice, and one and one-half cups of sugar syrup.  When ready to serve, add one pint of charged water or soda water drawn from a siphon.

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