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Queen of Puddings

2 cups stale but not dry bread- I/2 cup sugar

½ cup sugar crums

Currant jelly or plum jam

1 quart scalded milk

2 tablespoons sugar for

3 eggs meringue

Soak the crums in the hot milk until soft; then add the egg-yolks mixed with the sugar, pour into a baking-dish set in a pan of water, and bake in a moderate oven about an hour, or until custard is set. When cool, spread a thick layer of the jelly or jam over the top. Beat the egg-whites until stiff, add the sugar gradually and beat until stiff, spread this meringue on top of the jam and place in the oven until a delicate brown. Serve hot or cold, with cream.