Place two cups of flour in a bowl and add
One teaspoon of salt,
Four teaspoons of baking powder,
One-half cup of sugar.
Sift to mix and then rub in six tablespoons of shortening. Mix to a dough with two-thirds cup of milk. Cut with a large cookie cutter and then bake in a hot oven for fifteen minutes. Split and butter, and then fill with the cooked rhubarb and serve with either plain or whipped cream or custard sauce.
RHUBARB COCKTAIL
Place three tablespoons of rhubarb conserve in a cocktail glass. Add layer of thinly sliced bananas and then a layer of shredded orange. Sprinkle with powdered sugar and top with whipped cream or stiffly beaten white of egg. Garnish with maraschino cherries.
RHUBARB PUFFS
Three-quarters cup of sugar,
One-half cup of water,