Beat the whites of the eggs to a stiff, dry froth, and gradually beat in
the remaining two tablespoonfuls of sugar and the vanilla. Spread this
on the pudding, and return to the oven. Cook for fifteen minutes longer,
but with the oven-door open. Serve either cold or hot.


MILTON PUDDING

Use one pint of stale bread broken in crumbs, one quart of milk, two
eggs, half a teaspoonful of salt, half a teaspoonful of ground cinnamon,
three tablespoonfuls of sugar and two ounces of Walter Baker & Co.'s
Chocolate, grated. Put the bread, milk, cinnamon, and chocolate in a
bowl, and soak for two or three hours. Beat together the eggs, sugar,
and salt. Mash the soaked bread with a spoon, and add the egg mixture to
the bread and milk. Pour into a pudding-dish, and bake in a slow oven
for about forty minutes. Serve with an egg sauce or a vanilla cream
sauce.

EGG SAUCE.--Beat the whites of two eggs to a stiff, dry froth; and beat
into this, a little at a time, one cupful of powdered sugar. When smooth
and light, add one teaspoonful of vanilla and the yolks of two eggs.
Beat the mixture a little longer; then stir in one cupful of whipped
cream or three tablespoonfuls of milk. Serve at once.

VANILLA CREAM SAUCE.--Beat to a cream three tablespoonfuls of butter,
and gradually beat into this two-thirds of a cupful of powdered sugar.
When this is light and creamy, add a teaspoonful of vanilla; then
gradually beat in two cupfuls of whipped cream. Place the bowl in a pan
of boiling water, and stir constantly for three minutes. Pour the sauce
into a warm bowl, and serve.