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Apricot Pudding

Pour a pint of new milk (boiling) over six table-spoonfuls of bread-crumbs. Let them stand until cold. Then add the well-beaten yolks of three eggs, two table-spoonfuls of sherry, a slight flavouring of the essence of almonds, and four ounces of sifted sugar. Beat them thoroughly, then add to them twelve apricots which have been pared, stoned, and simmered gently until they have been reduced to a pulp. Lastly, whisk the whites of two eggs to a firm froth, and add them to the rest. Place the whole in a pie-dish which has been lined with good puff paste, and bake in a quick oven. Time to bake, half an hour. Probable cost, 2s. 6d. Sufficient for four or five persons.