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Rhubarb Cobbler

(Vaughan’s Vegetable Cook Book)







Two cups of flour sifted with two teaspoons of baking powder and

one-half teaspoon of salt. Rub in two tablespoons of butter. Beat one

egg very light and add it to three-fourths of a cup of milk. Mix with

the other ingredients, line the sides of a baking dish with this crust.

Take one quart of chopped rhubarb sweetened with three cups of sugar,

fill the pudding dish with the rhubarb; roll out the remaining crust,

cover the top of dish and bake one-half hour.











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