Home › Cookery › Queen of Puddings

Queen of Puddings

Take slices of sponge cake and spread with preserves or jelly. Place them in deep dish. Make a custard with one quart of milk and yolks of four eggs. Sweeten and season to the taste and pour over the cake. Beat the whites stiff, adding five or six spoonfuls of sugar and seasoning with lemon. Spread this over the top of the pudding and bake a very light brown.--Mrs. M.D. Queen of Puddings. 1 pint bread crumbs. 1 quart milk. 1 1/2 cupful of sugar. Yolks of 4 eggs, well beaten. 1 teacup of butter, well creamed. Grated rind of one lemon. Bake until done, but not watery. Whip the whites of the four eggs (above mentioned) very stiff and beat into a teacup of sugar, into which has been strained the juice of the lemon aforesaid. Spread over the top of the pudding, after it has slightly cooked, a layer of jelly or sweetmeats. Then pour over it the dressing of eggs, sugar, and lemon, and set in the oven to brown.--Mrs.B.J.B.

Queen of Puddings. 1 1/2 cupful white sugar. 2 cupfuls fine dry bread crumbs. Yolks of 5 eggs. 1 tablespoonful of butter, flavored to taste. 1 quart fresh, rich milk. 1/2 cup jelly or jam.

Rub the butter into a cupful of the sugar, and cream these together, with the yolks beaten very light. The bread crumbs soaked in the milk come next, then the seasoning. Bake this in a large butter dish, but two-thirds full, till the custard is "set". Spread over the top of this a layer of jam or jelly and cover this with a meringue made of the whipped whites and the half cupful of sugar. Bake till the meringue begins to color.--Mrs.D.C.K. Queen of Puddings.

Saturate the crumbs of a loaf of bread with a quart of rich milk. Add to this the yolks of six eggs, two tablespoonfuls of butter, three-quarters pound of sugar. Beat well together, season to taste, and when well stirred, put it on to bake. When nearly done, spread over it a layer of fruit jam or jelly and whites of the eggs well beaten. Sift sugar on top and bake.--Mrs.J.V.G. Meringue Pudding or Queen of Puddings.

Fill a baking dish within one and half inch of the top with slices of sponge cake, buttered slightly on both sides, scattering between the slices, seeded raisins (about half a pound). Over this pour a custard made of a quart of milk, the yolks of eight eggs, sweetened to the taste. As soon as it has baked a light brown, make an icing of the eight whites and put it on top. Set again in the oven to brown a little. Eat with sauce of butter and sugar.--Mrs. R.P.