40. Bread Pudding

One pint of fine bread crumbs, one quart of milk, one cup of sugar, the yolks of four eggs beaten, grated rind of one lemon, butter the size of an egg. Bake until done. Whip the whites of the eggs stiff and beat in a cupful of sugar in which has been stirred the juice of the lemon. Spread on the pudding a layer of jelly or jam. Pour the whites of the eggs over this and replace in the oven until slightly browned.

41. Bread And Prune Pudding (Good)

Put two large slices of bread and butter in a baking dish. Beat yolks of two eggs, and add one cup cooked pitted prunes, mashed, one pint milk and two tablespoonfuls sugar. Pour this mixture over the bread, and bake in a slow oven one hour, or until the custard is set. Then beat the whites of the eggs to a stiff froth with two tablespoonfuls powdered sugar, spread over the top and brown.

42. Prune Pudding

One pound stewed prunes, white of four eggs, one cup sugar. After the prunes are stewed, drain off the juice, remove the stones, and chop. Beat the eggs very stiff, add the sugar gradually, beating all the time, then stir in the chopped prunes. Bake twenty minutes. Serve cold with whipped cream.

43. Prune Dessert

Soak two cupfuls of prunes, then boil and stone. Put on again with three-quarters of a cupful of sugar; cook till thick, then cool. Add the beaten whites of three eggs, a pinch of salt, one-quarter of a teaspoonful of soda, and slowly bake for fifteen minutes.

44. Prune Puff

Three tablespoonfuls stewed, stoned, mashed prunes, sweetened with three tablespoonfuls powdered sugar, and all beaten gradually into the whites of three eggs, adding juice of half lemon with the last of the whites. When beaten stiff put into buttered dish and cook twentv minutes over hotwater pan.