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Rhubarb Dumplings

Make a rich biscuit crust with I quart of flour, I teaspoonful of salt, 2 heaping teaspoonfuls of baking-powder, 4 tablespoonfuls of shortening and sufficient sweet milk to mix to a soft dough.

Roll out and cut in four-inch squares. Put I large spoonful of finely cut rhubarb and I piece of loaf sugar on each, draw the paste together, and pinch to keep the fruit from oozing. Place close together in a greased dripping pan. Pour in a scant ½ cupful of cold water, cover closely with a second pan and bake for forty minutes in a hot oven, uncovering ten minutes before serving.

The water keeps the crust from baking too hard.

Serve with hard sauce.