Lemon Méringue Pudding ( very nice. )
1 quart milk.
2 cups bread-crumbs.
4 eggs.
½ cup butter.
1 cup white sugar.
1 large lemon—juice and half the rind, grated.
Soak the bread in the milk; add the beaten yolks, with the butter and sugar rubbed to a cream, also the lemon. Bake in a buttered dish until firm and slightly brown. Draw to the door of the oven and cover with a méringue of the whites whipped to a froth with three tablespoonfuls of powdered sugar, and a little lemon-juice. Brown very slightly; sift powdered sugar over it, and eat cold.
You may make an orange pudding in the same way.