Queen of Puddings.
1½ cupful white sugar.
2 cupfuls fine dry bread crumbs.
Yolks of 5 eggs.
1 tablespoonful of butter, flavored to taste.
1 quart fresh, rich milk.
½ cup jelly or jam.
Rub the butter into a cupful of the sugar, and cream these together, with the yolks beaten very light. The bread crumbs soaked in the milk come next, then the seasoning. Bake this in a large butter dish, but two-thirds full, till the custard is "set." Spread over the top of this a layer of jam or jelly and cover this with a méringue made of the whipped whites and the half cupful of sugar. Bake till the méringue begins to color.—Mrs. D. C. K.
Queen of Puddings.
Saturate the crumbs of a loaf of bread with a quart of rich milk. Add to this the yolks of six eggs, two tablespoonfuls of butter, three-quarters pound of sugar. Beat well together, season to taste, and when well stirred, put it on to bake. When nearly done, spread over it a layer of fruit jam or jelly and whites of the eggs well beaten. Sift sugar on top and bake.—Mrs. J. V. G.