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.
Jam Pudding.
Use the same materials as are given in the first rule for blueberry pudding; omitting, of course, the berries, and stirring into the butter, sugar, and egg mixture one gill of any kind of jam.
Steamed Batter Pudding.
1/2 pint of milk.
1 gill of flour.
2 eggs.
1/4 teaspoonful of salt.