OCR Text |
Show A RHUBARB SLUMP. Rhubarb slump is much nicer than i the name would indicate. To make it, sift into a bowl one pint of flour, a salt-spoonful salt-spoonful of salt, and one and one-half teaspoonfuls of baking powder. With the fingers rub into the dry ingredients one tablespoonful of butter and the yolk of one egg. Then add milk enough to make a batter thick enough to just roll. Slice rhubarb enough to fill two-thirds two-thirds of a pudding dish. Scatter over this half a cup of seedless raisins and the same amount of granulated sugar. Over this spread the rolled dough, make I an opening to allow the steam to escape ! and place in a moderate oven. Cover the dish for the first fifteen minutes, then remove the cover and finish baking. bak-ing. Serve hot in the dish used for baking, accompanied with a hard sauce. |