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Rhubarb Pudding

Butter a basin which will hold a pint and a half, and line it with good suet crust rolled out to the thickness of half an inch. Fill it with rhubarb which has been stewed for a quarter of an hour with a little moist sugar and the rind of half a lemon. Cover the pudding with pastry, rolled out to the same thickness as the sides, pinch the edges securely, tie the pudding in a cloth, and boil in plenty of water until done enough. The water must not cease boiling. Turn the pudding out carefully, and cut a small opening in the top, that the steam may escape. Send sweetened melted butter or a jug of cream and sifted sugar to table with it. Time to boil, two hours. Probable cost, 10d. Sufficient for five or six persons.