Rhubarb Pudding
Put a layer of sliced bread, liberally buttered and dipped in milk, in the bottom of a pudding-dish, over this spread a thick layer of rhubarb, cut in small pieces, together with bits of butter, plenty of sugar and a sprinkling of nutmeg. If the pudding is wished larger add another layer of buttered bread and one of seasoned rhubarb. Always have the top layer of bread and butter, dipped in milk, the buttered side down. Bake done and serve with or without some nice pudding sauce.