Cream a cupful of sugar with a heaping tablespoonful of butter ; beat into the cream the whipped yolks of five eggs. Add next two cupfuls of dry crumbs soaked in a quart of milk. Season with vanilla, lemon, or bitter almond. Beat two minutes and pour into a greased pudding-dish. Bake, covered, half an hour, or until the custard is tolerably firm in the middle. Draw to the oven door and cover with the jelly, and the jelly with a meringue of the reserved whites, beaten stiff, with two tablespoon-fuls of powdered sugar. Shut up in the oven until it is very delicately colored.

Eat cold with cream. In spring and summer substitute strawberries or fresh peaches for the jelly. The pudding then really deserves its name.