When puddings ai'e boiled, they should be plunged
into plenty of fast boiling water, and kept boiling until
done. If the water boil away and more has to be added,
it must be put in boiling. A wooden skewer or a dish
should always be placed under them in the saucepan, in
order to keep them from sticking to the pan. The pud-
ding cloths also should be well looked alter. They should
never be washed with soap, but should be laid in cold
water as soon as they are done with, afterwards washed
in hot water, dried in the open air, and folded away to
keep them from getting dusty. Before being used again,
they should be rinsed out of boiling water, squeezed dry,
and floured well.
When bread, or anything that is likely to swell, enters
into the composition of a pudding, room should be allowed
for its probable enlargement, and it should be loosely tied.
Light puddings should stand a few minutes after being
taken from the pan, before they are turned out. Solid
puddings, on the contrary, should be served immediately,
though they may be plunged in and out of cold water
before being turned out. Puddings made of pastry
should be closely tied, and served as quickly as possible
after they are taken up, as they soon become heavy. It
is a good plan to make a hole in the top to allow the
steam to escape, after turning a pudding of this kind out.
Puddings boiled in a basin need to be boiled longer than
those that are in a tin mould. Those made with suet
Puddings. 43
and flour should be stiffly mixed ; if made too thin they
will break when turned out.
Light puddings are more delicate when steamed instead
of boiled. For this they should be put into a mould, and
have a piece of buttered paper laid over the top. They
should then be put into a saucepan with boiling water to
come half way up the mould, but not to touch the paper.
If the water touches the paper the latter will become
moist all the way through, and that will spoil the pudding.
Keep the water boiling round the pudding, and cover the
saucepan closely. When the preparation is firm in the
centre it is sufficiently cooked.
In summer-time cold puddings are frequently preferred
to hot ones. When these are well made and nicely
flavoured they are very good, and people who are tired
of puddings in general, and imagine that they do not care
for them, are very often induced to partake of cold ones.
I will, before closing, give recipes for two of these pud-
dings to be served cold, which, so far as 1 knew, are not
very commonly met with. The first one, the diplomatic
pudding, is a superior dish for high days and festive
occasions ; the second, red rice, is moderately economical,
and is very delicious. ✪ Diplomatic Pudding
Page 25 · 2 recipe records on this page
Presented as published in 1882. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
When puddings ai'e boiled, they should be plunged into plenty of fast boiling water, and kept boiling until done. If the water boil away and more has to be added, it must be put in boiling. A wooden skewer or a dish should always be placed under them in the saucepan, in order to keep them from sticking to the pan. The pudding cloths also should be well looked alter. They should never be washed with soap, but should be laid in cold water as soon as they are done with, afterwards washed in hot water, dried in the open air, and folded away to keep them from getting dusty. Before being used again, they should be rinsed out of boiling water, squeezed dry, and floured well.
When bread, or anything that is likely to swell, enters into the composition of a pudding, room should be allowed for its probable enlargement, and it should be loosely tied. Light puddings should stand a few minutes after being taken from the pan, before they are turned out. Solid puddings, on the contrary, should be served immediately, though they may be plunged in and out of cold water before being turned out. Puddings made of pastry should be closely tied, and served as quickly as possible after they are taken up, as they soon become heavy. It is a good plan to make a hole in the top to allow the steam to escape, after turning a pudding of this kind out. Puddings boiled in a basin need to be boiled longer than those that are in a tin mould. Those made with suet
Puddings. 43
and flour should be stiffly mixed ; if made too thin they will break when turned out.
Light puddings are more delicate when steamed instead of boiled. For this they should be put into a mould, and have a piece of buttered paper laid over the top. They should then be put into a saucepan with boiling water to come half way up the mould, but not to touch the paper. If the water touches the paper the latter will become moist all the way through, and that will spoil the pudding. Keep the water boiling round the pudding, and cover the saucepan closely. When the preparation is firm in the centre it is sufficiently cooked.
In summer-time cold puddings are frequently preferred to hot ones. When these are well made and nicely flavoured they are very good, and people who are tired of puddings in general, and imagine that they do not care for them, are very often induced to partake of cold ones. I will, before closing, give recipes for two of these puddings to be served cold, which, so far as 1 knew, are not very commonly met with. The first one, the diplomatic pudding, is a superior dish for high days and festive occasions ; the second, red rice, is moderately economical, and is very delicious.
Records on this page
Diplomatic PuddingRed Rice