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Custard Pudding

Cut thin slices of bread. Butter them, and lay them in a baking-dish. Mix a cold custard of three pints of milk, the yolks of eight or ten eggs, beaten light; sweeten to your taste; pour over the bread; bake, and let it stand to cool. Froth and sweeten the whites, pour them over the top of the pudding, and then put it in the stove a few minutes more to brown on top.-Mrs. R.