Thanksgiving Pudding Recipe

Beat the yolks of four eggs; add one pint of soft bread crumbs, one cup

of sugar, the grated rind of a lemon, one teaspoonful of salt, and one

cup of large table raisins from which the seeds have been removed; mix

all together thoroughly, then add one quart of rich milk. Bake in a very

moderate oven until firm in the center. When the pudding has cooled

somewhat, beat the whites of four eggs dry; beat in half a cup of sugar

and spread or pipe the meringue over the pudding; dredge with granulated

sugar and let cook in a very moderate oven about fifteen minutes; the

oven should be of such heat that the meringue does not color until the

last few minutes of cooking.

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