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Queen Of Puddings

One pint fine sifted bread-crumbs, one quart milk, one cup sugar, yolks of four eggs, a piece of butter the size of an egg (some add grated rind of lemon); bake until done-but do not allow to become watery-and spread with a layer of jelly. Whip whites of eggs to a stiff froth with five table-spoons sugar, and juice of one lemon, spread on the top and brown. Good with or without sauce, and very good cold. Make a hard sauce for it as follows: One cup very light brown sugar, half cup butter, half grated rind and the juice of one lemon; beat until very light. Vanilla may be used instead of the lemon.

Or, for cocoa-nut pudding, soak half cup dessicated cocoa-nut in boiling hot milk for half an hour or more, and add to the pudding, baking and finishing as above; or for orange pudding add a half dozen grated oranges. - Mrs. Prof. R. P. Kidder, Cape Girardeau, Missouri.