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Rhubarb Pudding

Butter thin slices of dry bread, lay in bottom of deep pudding pan, then a layer of rhubarb cut in small pieces; sprinkle with sugar, then another layer of buttered bread and so on until as deep as you wish, with a layer of bread on top. Cover closely and bake ½ hour. Serve cold with syrup of sugar, butter and a little water. CALUMET PON KE