CREAM PUDDING.
Stir together one pint of cream, three ounces of sugar, the well beaten yolks of three eggs, with scant teaspoonful of vanilla flavoring. Whip the whites of the eggs very light and add last, stirring lightly. Pour into baking dish that has been well buttered and upon which has been sprinkled bread crumbs to the thickness of ordinary pie crust. Sprinkle bread crumbs over the top of pudding, set dish in shallow pan half filled with water, and bake the same as any custard.
FRENCH BREAD PUDDING.
Butter small thin squares of bread and spread with jam, or tart jelly; place them in a buttered pudding dish; have the dish about one half full; pour over a boiled custard (using the yolks only for the custard); beat the whites of two eggs, adding gradually two tablespoonfuls of powdered sugar; beat one large tablespoonful of the jam or jelly used; heap on top of the custard and brown slightly in the oven.
SAUCES FOR PUDDINGS.
APRICOT SAUCE.
Take one cupful of apricot juice, thicken with one teaspoonful of corn starch and sweeten with one half cupful of sugar; let boil until clear.
HARD SAUCE.
Beat together one half cupful of butter and one cupful of sugar until it is creamy and white; flavor with one teaspoonful of vanilla extract.