Jelly Puddings.
2 cups very fine stale biscuit or bread-crumbs.
1 cup rich milk—half cream, if you can get it.
5 eggs, beaten very light.
½ teaspoonful soda, stirred in boiling water.
1 cup sweet jelly, jam or marmalade.
Scald the milk and pour over the crumbs. Beat until half cold, and stir in the beaten yolks, then the whites, finally the soda. Fill large cups half full with the batter; set in a quick oven and bake half an hour.
When done, turn out quickly and dexterously; with a sharp knife make an incision in the side of each; pull partly open, and put a liberal spoonful of the conserve within. Close the slit by pinching the edges with your fingers.
Eat warm with sweetened cream.