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Queen of Puddings

To a quart of milk, allow a pint of fine bread crumbs, a tablespoon of batter, one cup of sugar and the yolks of four eggs; flavor with the grated rind of a lemon, if liked (or a teaspoon of vanilla extract), and half a teaspoon of salt.

Bake in a moderate oven and spread while hot with a layer of any acid jelly or preserves; strained apple juice is sometimes used. Make a meringue of the whites of the eggs and a spoon of powdered sugar, with or without a little lemon juice, and brown in the oven. be eaten cold without sauce. If meringue is not liked, three eggs, yolks and whites, may be used in the pudding, and jelly spread upon the top. This variation is good hot.