Baked Rhubarb Pudding
| 2 cupfuls flour | 1 lemon |
| 1/2 teaspoon salt | 6 tablespoonfuls brown sugar |
| 2 bundles rhubarb | Water |
| 1/2 cupful Crisco | 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.