Queen Of Puddings Recipe

One pint bread crumbs, one quart of new milk, one cup sugar, yolks of

four eggs. Bake in slow oven; when done spread with jelly. Whip

whites of eggs to stiff froth, add four tablespoons pulverized sugar,

spread on top, return to oven and brown. Serve with whipped cream.

--Mrs. H. C. Dimick.



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