Miss Parloa's Young Housekeeper / Designed Especially to Aid Beginners; Economical Receipts for Those Who Are Cooking for Two or Three

by Maria Parloa

Rhubarb Pudding.

1/2 a five-cent loaf of baker’s bread.

1/2 pint of rhubarb, generous measure.

1-1/2 gills of sugar.

3 tablespoonfuls of butter.

Have the butter soft. Cut the bread in thin slices, and spread the butter on it; then dip it in cold water. Have the rhubarb peeled and cut in thin slices before measuring. Put a layer of bread in a pudding dish, then a layer of rhubarb. Sprinkle half the sugar over this; then put in another layer of bread, rhubarb, and sugar. Finish with a layer of bread. Cover the dish and steam for one hour; then take the dish from the steamer, remove the cover, and bake the pudding until it turns a delicate brown,—about twenty minutes. Serve with a hot sauce.