Bread Pudding With Meringue. - One and a half cups of milk, one kitchen cupful of breadcrumbs, three eggs, three tablespoons of sugar, the grated rind and juice of one lemon. Mix all together and bake twenty minutes. When the pudding is cold cover the top with preserves. Beat light the whites of two eggs with pulverized sugar for a meringue and drop it on in the shape of pyramids. Brown lightly in the oven.

Frozen Pudding Glace. - One pint of milk, quarter of a pound of raisins, a small piece of cinnamon stick, two ounces of sweet almonds, quarter of a pound of sugar, the yolks of two eggs, two ounces of preserved cherries, one ounce of citron, one pint of cream and two limes. First boil together the raisins and milk slowly for fifteen minutes. In the milk have the stick cinnamon to give it a flavor. Strain the milk and return it to the saucepan. Put on the fire to boil. Put into a small bowl the yolks of two eggs and add the sugar. Beat them well together, and when the milk boils take it from the fire. When it cools a little add to it the yolks and sugar, a little at a time, mixing all the time. Put all into a saucepan and add the raisins. Stir this over the fire until it begins to thicken. Blanch and fine two ounces of almonds and add them to the mixture, also the cherries and citron. Cut into small pieces, remove the stick of cinnamon and cut each lime into four pieces and add. Dip a mold in cold water, and when the mixture is cool enough put in the cream, then pour the whole into the mold and freeze.