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Nectarine Pudding

Stew a dozen nectarines, not over-ripe, with a little sugar until they are quite tender. Beat them well with a fork, remove the skin and the kernels, let them get cold, then mix with them the well-beaten yolks of four and the whites of two eggs, a quarter of a pint of finely-grated bread-crumbs which have been soaked in as much cream as they will absorb, and add a little more sugar if required. Line a dish with good puff-paste, pour in the mixture, and bake in a moderate oven; strew sifted sugar over the top before serving. Time, one hour to bake. Probable cost, 2s. 6d. Sufficient for six persons.