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Banana- and Jam-Pudding

In a buttered earthen baking - dish slice four good-sized bananas. Sprinkle them lightly with lemon-juice, and cover them with a layer of any kind of tart jam. Cream one tablespoonful of butter with four tablespoonfuls of sugar, and add the well-beaten yolks of two eggs, one cup of milk, and one cup of fine stale cake-crumbs, and a little salt. Fold in the stiffly beaten whites of the two eggs and pour the mixture over the bananas and jam. Bake in a moderate oven about half an hour. Serve at once.