2 cupfuls flour
1/2 teaspoon salt
2 bundles rhubarb
1/2 cupful Crisco
1 lemon
6 tablespoonfuls brown sugar
Water
1/2 cupful granulated sugar
Put granulated sugar into small saucepan over fire, and when brown,
coat inside of plain pudding mold with it. Sift, flour, salt, and
baking powder together, rub Crisco finely into it, then mix whole to
a smooth paste with cold water. Turn out on a floured board, cut off
one-third of it, and put one side for the lid. Roll out remainder
until twice the circumference of the top of the mold, then drop gently
into mold, pressing evenly against sides. Fill center with rhubarb,
cut in pieces an inch long. Add grated rind and strained juice of half
of the lemon, brown sugar and 3 tablespoonfuls water. Roll out pastry
that was put on one side, wet edges of it, lay it on top. Cover with
a piece of greased paper, and bake in moderate oven one hour. Turn out
and serve with hot milk.