1½ cup white sugar.
2 cups fine dry bread-crumbs.
5 eggs.
1 tablespoonful of butter.
Vanilla, rose-water, or lemon seasoning.
1 quart fresh rich milk, and one half cup jelly or jam.
Rub the butter into a cup of sugar; beat the yolks very light, and stir
these together to a cream. The bread-crumbs, soaked in milk, come next,
then the seasoning. Bake this in a buttered pudding-dish—a large one
and but two-thirds full—until the custard is “set.” Draw to the mouth
of the oven, spread over with jam or other nice fruit-conserve. Cover
this with a méringue made of the whipped whites and half a cup of
sugar. Shut the oven and bake until the méringue begins to color.
Eat cold, with cream.
You may, in strawberry season, substitute the fresh fruit for
preserves. It is then truly delightful.