QUEEN OF PUDDINGS.
One pint bread crumbs, one quart of new milk, one cup sugar, yolks of four eggs. Bake in slow oven; when done spread with jelly. Whip whites of eggs to stiff froth, add four tablespoons pulverized sugar, spread on top, return to oven and brown. Serve with whipped cream. — Mrs. H. C. Dimick.
SNOW PUDDING.
One-half package gelatine, soak two hours in one pint cold water; heat without boiling until it is all dissolved; when nearly cold, beat thoroughly with an egg beater, then add the whites of four eggs beaten to a stiff froth, one cup powdered sugar, the juice and grated rind of one lemon. Let it cool. Use the yolks for a soft custard to put around each dish when served. — Mrs. T. Kyle.
TRANSCENDENTAL PUDDING.
Half a teacup of rice steamed in one quart of milk two hours. Take the yolks of three eggs, grated rind of one lemon, a little salt, sweeten to taste. This is to be stirred into the rice. Butter the pudding dish. Bake. Beat the whites stiff, sweeten with pulverized sugar, flavor with the juice of the lemon. Set in oven and brown lightly. — Mrs. H. D. Leonard.