Queen of Puddings with Strawberry Méringue.
- 1½ cups of sugar.
- 5 eggs.
- 2 cups fine bread-crumbs.
- 1 tablespoonful of butter.
- Lemon flavoring.
- 1 quart fresh milk.
- 1 pint fresh strawberries.
Cream the butter, and a cup of sugar. Beat in the whipped yolks; the crumbs, soaked in the milk; lastly, the seasoning. Fill a pudding-dish two-thirds full and bake until the custard is “set.” Draw to the mouth of the oven, and cover with the strawberries, rolled in sugar, then with a méringue made of the whipped whites and the half-cup of sugar. Bake until the méringue begins to color. Eat cold with cream.
Second Week. Friday.