Steam Pudding Recipe

Prom MRS. L. C. GILLESPIE, of Tennessee, Lady Manager.
One quart of sweet milk; one pint of grated bread crumbs; one teacup
of white sugar; four eggs, and butter the size of hen's egg. Beat
yolks of eggs with the sugar until very light; cream butter and add to
eggs and sugar; then stir in bread crumbs and after these ingredients
are well mixed, pour in the milk, stirring all thoroughly. Bake in
porcelain pan or granite iron, under a good fire with a well heated
oven. Twenty minutes is sufficient time to bake it. You do not want it
baked until it is stiff and hard, but it must quake as you lift it
from the oven. You now cover the top of the pudding, first with a half
glass of jelly cut in very thin slices, and over this you put the
whites of the four eggs, beaten to a stiff froth, to which you add and
beat in two tablespoonfuls of sugar. Put the pudding again into the
stove, this time in the top, where the whites of the eggs may brown
quickly. Serve cold, with cream whipped and flavored with vanilla.
This, properly baked, is a delicate, delicious pudding.

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