3 eggs.
½ cup cracker-crumbs.
½ cup sugar.
1 tablespoonful butter.
1 teacup milk.
½ lemon—juice and grated rind.
3 tablespoonfuls jam.
Soak the cracker in the milk; rub the butter and sugar together, adding
the lemon, and beating to a cream; then stir in the beaten yolks; next
the cracker and milk; lastly, the whites. Butter a deep dish, and put
the jam, which should be pretty stiff, at the bottom. Fill up with the
mixture, and bake about half an hour.
Eat cold, with sugar sifted over the top.