"LEMON MERINGUE" PUDDING
1 pint of milk.
1/2 cup of sugar
1 cup bread crumbs.
Juice and grated rind of one lemon.
1/3 cup of butter.
3 tablespoonfuls of pulverized sugar used for top. Soak the bread
crumbs in milk. Beat the butter and sugar together. Add yolks of eggs,
soaked bread crumbs and grated lemon rind and about 3/4 of the juice
of the lemon. Bake in a buttered pudding dish until firm, then cover
the pudding with a meringue composed of the stiffly beaten whites of
eggs, 3 tablespoonfuls of pulverized sugar and the remaining lemon
juice. Place in oven to brown. Stand on ice; serve cold.