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Rhubarb Pudding, Boiled

IN- GREDIENTS for pudding for 6 persons. -4 or 5 sticks of fine rhubarb, 1/4 lb. of moist sugar, lb. of suet-crust. AVERAGE COST, 8d.

Make a suet-crust with 3/4 lb. of flour, and line a buttered basin with it. Wash and wipe the rhubarb, and, if old, string itthat is to say, pare off the outside skin. Cut it into inch lengths, fill the basin with it, put in the sugar and cover with crust.

Pinch the edges of the pudding together, tie over it a floured cloth, put it into boilboil ing water, and boil from 2 to 24 hours.

Turn it out of the basin, and serve with sifted sugar.

TIME.-2 to 2 hours.

SEASONABLE from February to May.