Queen of Puddings 1 cups stale but not dry breadcrumbs 1 quart scalded milk 3 eggs 1/2 cup sugar Currant jelly or plum jam 2 tablespoons sugar for meringue Soak the crumbs in the hot milk until soft; then add the egg yolks mixed with the sugar, pour into a baking dish set in a pan of water, and bake in a moderate oven about an hour, or until custard is set. When cool, spread a thick layer of the jelly or the jam over the top. Beat the egg whites until stiff, add the sugar gradually and beat until stiff, spread this meringue on top of the jam and place in the oven until a delicate brown. Serve hot or cold, with cream.

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