Alice’s Pudding.
- 1 quart of milk.
- 4 eggs.
- 1 cup dry crumbs.
- ½ cup of strawberry or other sweet jam.
- ½ cup of sugar.
Sprinkle the bottom of a buttered bake-dish with crumbs. Pour in the jam, and cover this with the rest of the crumbs, wet with a little milk. Scald the remainder of the milk, and pour, gradually, upon the beaten eggs and sugar. Heat and stir three minutes; put it, spoonful by spoonful, upon the crumbs, so as not to displace them, and when all is in, bake until well set and slightly colored by the heat. Eat cold—with cream, if you can get it.