| Show rhubarb bread prepare two quarts ot of rhubarb and cook slowly cutting it in half inch pieces so as to avoid stringiness stew with one pint ot of sugar adding more it if too tart when very soft rub through a sieve and return to the fire until at the boiling point have ready a number of slices of two day old bread buttered generously spread them on a platter and pour over sufficient bulent of 0 the hot sauce to thoroughly soak them add another layer ot of bread cover with the remainder of the sauce set aside until cold and serve with cream and sugar |
