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Huckleberry Pudding

Butter a pudding dish and line it with bread, cut in slices half an inch thick and buttered; remove the crust and cut the slices to fit the dish. Fill the lined dish with huckleberries, sprinkle over them sugar and the grated rind and juice of a lemon. Place some slices of buttered bread over the whole. Set the dish in a pan of water in a hot oven; cover the pudding with a plate and bake one and one-half hours. When the pudding is done put roughly over the top a meringue made of the whites of two eggs beaten to a stiff froth and two tablespoons of powdered sugar added to them. Return to the oven long enough to brown lightly and serve hot. A sauce may be served with this pudding or not.