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Preserves Pudding

Mrs. R. Beaty.

One pint of bread crumbs, one quart of milk, eight tablespoons sugar, yolks of four eggs; beat yolks and sugar together, then stir in the crumbs with the boiling milk and the rind of one lemon. When the pudding is done, beat the whites to a stiff froth with two tablespoons white sugar. Spread the pudding with jam or jelly over the ligh top, then put on whites of egg and bake to a light brown.