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Spice Pudding

One pint of bread crumbs; one pint of milk; one egg; one cup of raisins; one teaspoon of cinnamon; one-half teaspoon of cloves; one-half teaspoon of allspice; one-fourth teateaspoon of nutmeg; one teaspoon of melted butter; one-eighth teaspoon of salt. Seed the raisins and cut them in halves. Beat the egg light, add the sugar and then the milk, and pour the whole over the crumbs. Add the spice, butter, salt and raisins, stir well and bake until firm in a moderate oven. Serve with foamy or brandy sauce.

MERINGUE-To make a good meringue, beat the whites of the eggs to a stiff, dry froth. Take out the beater and with a silver spoon beat in powdered sugar. Sprinkle a small quantity of sugar on the egg, and beat it in with the spoon, taking long, upward strokes. Continue this until all the sugar has been beaten in; then add the flavoring, if there be any. This also must be beaten in. When done the meringue should be light, firm and comparatively dry. Use one tablespoon of sugar to each white of an egg. Always bake a meringue in a comparatively cool oven. If it be cooked for twenty minutes with the oven door open, it will be firm and fine-grained. Let it cool rather slowly. If a sugary crust be liked, sift powdered sugar over it before it is placed in the oven.

Should the meringue be not brown enough at the end of twenty minutes, close the oven door for a few minutes. Watch carefully to prevent it from cooking too much. The principal causes of failure are that the sugar is stirred into the white of the egg, which results in a heavy, watery mixture, or that the meringue is baked in a hot oven. Too great heat causes it to rise and then fall, making it tough and thin.

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