1 pint of bread crumbs 1 cup of sugar 1 ounce of butter

1 quart of milk

4 eggs

Juice and rind of one lemon

Soak the crumbs in the milk for a half-hour. Beat the yolks and sugar together until light, then add them to the crumbs and milk; mix and add the lemon. Pour into the pudding dish, and bake in a moderate oven a half-hour. Whip the whites of the eggs until frothy; add to them four tablespoonfuls of powdered sugar, and beat until very stiff. When the pudding is done, put over the top a layer of the whites, then a layer of fruit jelly, then another layer of whites, and put back in the oven a moment to brown. Serve cold, with Cream Sauce. This will serve eight persons.