Queen Pudding.
1 qt of milk, 2 cups of grated bread crumbs, 4 eggs, whites and yolks beaten separately, butter the size of an egg and 1 cup of white sugar, juice and grated rind of 1 lemon. Heat the milk and pour it over the grated bread crumbs, add the butter, cover and let the mixture get soft and add to the mixture with the grated rinds of 2 lemons. Bake in a buttered dish for ¹⁄₂ or ³⁄₄ of an hour, when a light brown, take out and when cold spread a glass of currant jelly over the top and spread the whites of eggs with 1 tablespoon of sugar over the top.