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Jelly Pudding

Scald three-fourths of a pint of milk, pour it over about one pound of sifted breadcrumbs, and beat it up till nearly cold; then stir in the beaten yolks of seven eggs, then the beaten whites, and finally one and one-half saltspoonfuls of bicarbonate of soda dissolved in a little boiling water. Half fill some breakfast cups with this batter, place them in a hot oven and bake for twenty to thirty minutes. When done turn them quickly out of the cups, make a cut part way round each one with a sharp knife, pull them open sufficiently to get the bowl of a spoon inside, slip inside one tablespoonful of any kind of sweet jelly, and pinch the slit together again. Serve hot with cream and sugar.