Bread-And-Jam Pudding. (No. 1.)

Cut the crust from slices of stale bread, butter them thickly and spread more thickly with jam, marmalade, or fruit-jelly. Fit a layer of them in the bottom of a greased bake-dish and saturate with hot custard, made by scalding a quart of milk, pouring it upon five well-beaten eggs into which have been stirred five tablespoonfuls of sugar, then stirring over the fire for one minute, but not until it thickens. Let each layer soak up the custard before putting another upon it. When all the slices are in pour in the rest of the custard ; cover the dish and bake half an hour, then brown lightly. Eat hot with lemon sauce, or cold with cream.

Bread-And-Jam Pudding. (No. 2.)

Grease a deep bake-dish and cover the bottom an inch deep with fine crumbs. Pour in, a spoonful at a time, hot custard made as in last recipe, but without cooking at all after the eggs and sugar go in. Merely stir it long enough to melt the sugar. When the crumbs have taken it up, pour half a cupful of strawberry, peach, or other jam, or if you have nothing else, of nice strained apple sauce upon the crumbs and cover with another inch of crumbs. Pour the custard upon these, a little at a time, until they are soaked and the custard stands on the surface.

Cover and bake half an hour, and brown lightly. Eat ice-cold, with cream. It is very nice.