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Walnut Pudding

Beat the yolks of three eggs till light and lemon colored. Gradually add to them half a cup of sugar, then one-third of a cup of soft bread crumbs, and a scant half cup of farina. Mix perfectly, fold in the whites of three eggs beaten stiff, and half a cup of broken nut meats.

Pour into two layer cake pans which have been buttered and floured. Bake for half an hour in a slow oven. When slightly cooled put the layers together with a creamy sauce made as follows:

Cream one-half cup of butter, add gradually one-half cup of sifted powdered sugar and two tablespoons of milk, added drop by drop. Flavor with one tablespoon of brandy. If desired this pudding may be served as it is, or with a sauce for which the following recipe provides:

Mix one-half cup of sugar, one and one-half tablespoons of flour and a dash of salt. Pour over this one cup of boiling water and cook five minutes. Add two tablespoons of butter and vanilla for flavoring. Serve hot. Katherine A.

French.