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Jelly Pudding, Meringue Pudding, Queen of Puddings, Etc

1 pressed in quart of white bread crumbs. 1 quart of milk. 1/4 pound of butter melted. 1/4 pound of sugar. 1 lemon. 5 yolks of eggs. 1 cup of fruit jelly. 5 whites and 4 ounces of sugar for the meringue.

The jelly is to spread on top after the pudding are baked. Mix all the ingredients preceding it together cold--the lemon grated and squeezed. Bake till set in the middle. Take out and spread the jelly over the top. Beat the whites of eggs till they will not fall out of the bowl turned upside down; stir in the sugar--granulated is best--and a few drops of flavoring. Set the puddings back in the oven till the jelly on top is at boiling heat, then spread the meringue over and let them stay with the oven doors wide open to dry-bake and acquire a slight color. It seems impossible to get along very fast, for now there has to be a little talk about meringues. Meringue (marang) paste is the mixture of beaten white of egg and sugar. When we write lemon pie meringue, it means that it is meringued. Meringues take a wide scope. The icing and ornamenting on cakes is strictly meringue paste. Egg kisses, as they are called, are meringues. The differences are only in the proportion of sugar to eggs. Let us call this on puddings and lemon pies soft meringue to distinguish it from frosting. A tray full of saucers of pudding of the preceding sort looks very attractive when success has attended the making. The pudding should be shallow in the pan, and the meringue should be of about equal thickness; should be firm and cut square, only very often it does not do so, but falls after baking till it is nothing but a pitiful scum. Too much baking is generally the reason. Meringue needs only a very slight heat. Another thing that spoils meringue is spreading it on cold jelly or fruit. It never cooks at bottom but dissolves to syrup. Have the puddings or pies baking hot when the meringue touches them and it will not disappoint you. As to getting the whites to beat up light with ease and certainty that can be accomplished by having them cold to begin with, in a cold bowl and beaten in a cool place. Fifteen minutes of hard work may be avoided by taking this precaution, and five minutes' beating will do as well. The next is a fine pudding to make when you have used the last pint of milk obtainable for ice cream; for this needs to be made with water, to be semi-transparent.