1 quart of milk. The yolks of four eggs. 1 pint of grated breed crumbs. Currant or other jelly. 1 1/2 cups of sugar. 1/2 cup of sugar. Grated rind and juice of one lemon. The whites of four eggs.

For a change add two ounces of melted chocolate, one fourth teaspoonful of cinnamon, and one and one half teaspoonfuls of vanilla extract, in place of the grated rind and lemon juice.

Beat the yolks of the eggs, add the sugar, grated rind, and juice, then the milk, and pour over the bread crumbs; let stand about half an hour, then bake until firm in the centre; spread with jelly or strawberry preserves, and cover with a meringue made of the half cup of sugar and the whites of the eggs. Return to the oven about eight minutes, to brown the meringue. Serve hot or cold.