little butter on the crackers; repeat this three times. Have a layer of crackers on the top. Make a custard of three or four eggs, five is better, one cupful of sugar, a little salt, and milk enough to fill the dish within two inches of the top. Bake in a slow oven four or five hours. Let stand until cold, and it will slip out whole. Serve with hot sauce.
Queen’s Pudding
| 1 Pint of Bread | 1 Cupful of Sugar |
| 1 Quart of Milk | 1 Teaspoonful of Butter |
| 3 Eggs | 1 Lemon |
Soak one pint of bread in a quart of milk till soft. Beat together the yolks of the eggs, sugar, butter, and the juice and rind of half a lemon. Stir all together and bake until it rises, about an hour and a half. When nearly cold, spread the top with jelly, and then the white of the eggs, beaten stiff. Brown in the oven. To be eaten cold.
Poor Man’s Rice Pudding
| 1 Quart of Milk | 1 Piece of Butter, size of |
| 1 Small Cupful of Sugar | a Hickory Nut |
| ½ Cupful of Washed | ½ Teaspoonful of Salt |
| Rice (scant) | 1 Teaspoonful of Vanilla |
Bake slowly for three hours; the success lies in the baking. If baked right it will be creamy on top.
