Queen of Puddings.
Take slices of sponge cake and spread with preserves or jelly. Place them in a deep dish. Make a custard with one quart of milk and yolks of four eggs. Sweeten and season to the taste and pour over the cake. Beat the whites stiff, adding five or six spoonfuls of sugar and seasoning with lemon. Spread this over the top of the pudding and bake a very light brown.—Mrs. M. D.
Queen of Puddings.
1 pint bread crumbs.
1 quart milk.
1 ½ cupful of sugar.
Yolks of 4 eggs, well beaten.
1 teacup of butter, well creamed.
Grated rind of one lemon.
Bake until done, but not watery. Whip the whites of the four eggs (above mentioned) very stiff and beat into a teacup of sugar, into which has been strained the juice of the lemon aforesaid. Spread over the top of the pudding, after it has slightly cooked, a layer of jelly or sweetmeats. Then pour over it the dressing of eggs, sugar, and lemon, and set it in the oven to brown.—Mrs. B. J. B.