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(Desserts) - (The International Jewish Cook Book)

Grate some stale rye bread and take a bunch of rhubarb; cut fine without
peeling, put the cut rhubarb in a pan with a big pinch of baking-soda,
and pour boiling water over to cover. While that is steeping, grate the
rye bread and butter pudding-form well, and put crumbs all over the pan
about one-quarter inch deep, then add one-half the rhubarb that has been
well drained of the water; season with brown sugar, cinnamon, nuts and
any other seasoning you like; then some more crumbs, and other one-half
of rhubarb, and season as before the top crumbs, put flakes of butter
all over top; bake until done.

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Remove skin from stalks of rhubarb, wash and cut into half-inch pieces
a sufficient quantity to half fill a medium-sized agate or earthenware
pudding dish. Place in a stew-pan on range, cook slowly with a couple
tablespoons of sugar and a very small amount of water. Sift together
in a bowl 1 pint of flour, 1-1/2 teaspoons of baking powder and a
pinch of salt. With a knife cut through the flour 2 tablespoonfuls of
butter, moisten with one beaten egg and sufficient milk added to make
a soft dough or batter. Drop tablespoons of this thick batter over top
of dish containing hot stewed rhubarb. Place at once in a hot oven,
bake quickly until crust is a light brown. Serve on individual dishes,
placing over each a couple tablespoonfuls of the following sauce. The
combined flavor of rhubarb and vanilla is delicious.

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Beat 1 egg very light, add 1 cup of light brown sugar and 1 teaspoon
of vanilla flavoring. Beat all together until foamy. Serve at once,
cold, on the hot pudding.

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