15 crackers, soaked 1 hour in 1 pint boiling water
2 cps sugar
1/2 cp butter or oleo
1 pint milk
1 tsp vanilla essence
1 - Save whites for meringue.
2 - Mix pudding as you would cake, adding essence and hot cracker mixture last.
3 - Bake 3/4 of an hour in moderate oven.
4 - Beat the 4 whites well, adding slowly 1 1/2 cps sugar, spread on pudding and put back
in slow oven until the meringue is brown.
5 - This pudding is better served cold.
6 - The crackers should have the boiling water poured over them, and then szet aside to cool a little.