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Queen of Puddings

One pint of bread crumbs, one quart milk, four eggs, (the yolks), piece of butter size of an egg, sugar to sweeten, flavour with lemon. When baked, spread with jelly, then the whites of the eggs beaten to a stiff froth, with a little sugar and lemon spread on the top; brown slightly in a hot oven. To be eaten with sugar and cream.