Rhubarb Pudding

Cut tender rhubarb into small pieces and add 1 cup sugar to each pint rhubarb. Place in a buttered pudding dish and cover with batter made of 2 beaten eggs, 1 cup milk and flour enough to make a thick batter, sifted with 2 teasp baking powder and a little salt. Bake, and when done turn out on a platter, so that the rhubarb will be on top. Serve warm with sugar and cream.-[Mrs. S. C. P., Mass.

Rhubarb Sage Pudding

Cook slowly 1/2 cup sago and 1 qt water until clear, then add 1 scant cup sliced rhubarb, pinch salt, 1/2 cup sugar and small piece ginger root. Turn into buttered baking dish and bake about 1 hour in moderate oven. If the mixture seems too thick, add a little water. Serve hot with cream and sugar.- [Unidentified.

Rhubarb Cottage Pudding

Mix 1 pt flour with 1 teasp baking powder and a pinch of salt, and add milk enough to make a stiff batter. Into buttered custard cups put 1 spoonful batter, then 1 spoonful prepared rhubarb sauce, and top off with another spoonful batter. Steam 1/2 hour, and serve hot with cream and sugar.- [Mrs. J. W. M., Pa.