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Lemon Meringue

Soak two breakfast cupfuls of stale breadcrumbs in one quart of new milk, then stir with them one breakfast cupful of sugar, the yolks of four eggs, and the grated rind of a lemon. Beat these until light, then pour into a buttered baking-dish and bake like a custard, spreading some fruit jelly over the meringue. Beat the whites of four eggs together with four tablespoonfuls of powdered sugar and the juice of one lemon to a stiff froth, spread it over the top, and bake till brown. Serve either hot or cold.