Rhubarb Pudding
| 4 tablespoonfuls Crisco | 1/2 cupful flour |
| 4 tablespoonfuls sugar | 1 cupful stewed rhubarb |
| 2 eggs | 1/2 teaspoonful salt |
| 1 lemon | Few breadcrumbs |
Crisco a pudding dish and dust it over with breadcrumbs. Put layer of breadcrumbs at bottom, then spread in rhubarb. Beat Crisco and sugar till creamy, beat in yolks of eggs, add grated rind of lemon, sift in flour and salt. Spread this mixture over rhubarb and bake in moderate oven twenty minutes. Beat up whites of eggs to stiff froth, add one tablespoonful of sifted sugar and half teaspoonful lemon juice. Drop in spoonfuls on top of pudding and return to oven to brown lightly.