quantity when of small size. The yolks and
■whites, if the pudding is wanted particularly
light and nice, should be strained after being
separately well beaten. A little salt is neces-
sary for all potato,' bean, or peas puddings,
and all puddings in which there is suet or
meat, as it improves the flavour. The several
ingredients, after being well stirred together,
should in general have a little time to stand,
that the flavours may blend. A frequent
fault of boiled puddings, which are often solid
bodies, is being imderdone. Baked puddings
are as often scorched. Puddings may be steamed
with advantage, placing the mould or basin in
the steamer, or three-parts dipped in a pot of
boiling water, which must be kept boiling, and
filled up as the water wastes. When the pud-
ding-cloths are to be used, dip them in hot
water, and dredge them with flour ; the moulds
must be buttered. Plain moulds or basins are
easily managed. When a j^udding begins to
set in the oven, stir it up in the dish, to prevent
the fruit, &c., from settling down to the bottom ;
and, if boiled, turn over tlae cloth in the pot for
the same reason, and also to prevent it from
sticking to the bottom, on which a plate may
be laid as a preventative. The time of boiling
must be according to size and solidity. Large
puddings are sometimes tethered to the ring of
a twelve or fifteen-pound weight, to keep them
below water in the pot. WTien the pudding is
taken out of the pot, dip it quickly into cold
water. Set it in a basin of its size. It will
then more readily separate from the cloth with-
out breaking. Have the oven very clean for all
uses, cleaning it regularly before lighting the
fire. Take wire that the juice of pies does not
boil over, or the liquid contents of puddings ;
and remember that sugar, butter, and suet be-
come liquids in boiling. It is from theii- excess
that puddings often break. Be, therefore,
rather sparing of sugar ; for if you have much
syiup you must have more eggs and flour,
which make puddings heavy. It is often the
quantity of sugar which makes tapioca and
arro^NTOot, boiled plain, troublesome to keep in
shape when moulded. Rice or other grain pud-
dings must not be allowed to boil in the oven
before setting, or the ingredients will separate
and never set ; so never put them into a very
hot oven. As a rule, we may assume that such
flavouring ingredients as lemon-grate and juice,
vanilla, and cocoa-nut, are more admired in
modern puddings than cinnamon, cloves, and
nutmeg. Care must be taken to mix batter pud-
dings smoothly. Let the dried flour be gTadu-
ally mixed with a little of the milk, as in making
mustard or starch, and afterwards, in nice
cookery, strain the latter through a coarse sieve.
Puddings are lighter boiled than baked. Raisins,
prunes, and damsons for puddings must be care-
fully stoned ; or sultanas may be used in place
of other raisins. Cm-rants must be picked and
plunged in hot water, rubbed in a floured cloth,
and plumped and dried before the fire ; almonds
must be blanched and sliced ; and in mixing
grated bread, pounded biscuit, &c., with milk,
pour the milk on them hot, and cover the vessel
for an hour, which is both better and easier
than boiling. Suet must be quite fresh and
free of fibres. Mutton suet for puddings is
Page 1392
Presented as published in 1892. 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
quantity when of small size. The yolks and ■whites, if the pudding is wanted particularly light and nice, should be strained after being separately well beaten. A little salt is necessary for all potato,' bean, or peas puddings, and all puddings in which there is suet or meat, as it improves the flavour. The several ingredients, after being well stirred together, should in general have a little time to stand, that the flavours may blend. A frequent fault of boiled puddings, which are often solid bodies, is being underdone. Baked puddings are as often scorched. Puddings may be steamed with advantage, placing the mould or basin in the steamer, or three-parts dipped in a pot of boiling water, which must be kept boiling, and filled up as the water wastes. When the pudding-cloths are to be used, dip them in hot water, and dredge them with flour ; the moulds must be buttered. Plain moulds or basins are easily managed. When a j^udding begins to set in the oven, stir it up in the dish, to prevent the fruit, &c., from settling down to the bottom ; and, if boiled, turn over the cloth in the pot for the same reason, and also to prevent it from sticking to the bottom, on which a plate may be laid as a preventative. The time of boiling must be according to size and solidity. Large puddings are sometimes tethered to the ring of a twelve or fifteen-pound weight, to keep them below water in the pot. When the pudding is taken out of the pot, dip it quickly into cold water. Set it in a basin of its size. It will then more readily separate from the cloth without breaking. Have the oven very clean for all uses, cleaning it regularly before lighting the fire. Take care that the juice of pies does not boil over, or the liquid contents of puddings ; and remember that sugar, butter, and suet become liquids in boiling. It is from theii- excess that puddings often break. Be, therefore, rather sparing of sugar ; for if you have much syiup you must have more eggs and flour, which make puddings heavy. It is often the quantity of sugar which makes tapioca and arrowroot, boiled plain, troublesome to keep in shape when moulded. Rice or other grain puddings must not be allowed to boil in the oven before setting, or the ingredients will separate and never set ; so never put them into a very hot oven. As a rule, we may assume that such flavouring ingredients as lemon-grate and juice, vanilla, and cocoa-nut, are more admired in modern puddings than cinnamon, cloves, and nutmeg. Care must be taken to mix batter puddings smoothly. Let the dried flour be gTadually mixed with a little of the milk, as in making mustard or starch, and afterwards, in nice cookery, strain the latter through a coarse sieve. Puddings are lighter boiled than baked. Raisins, prunes, and damsons for puddings must be carefully stoned ; or sultanas may be used in place of other raisins. Currants must be picked and plunged in hot water, rubbed in a floured cloth, and plumped and dried before the fire ; almonds must be blanched and sliced ; and in mixing grated bread, pounded biscuit, &c., with milk, pour the milk on them hot, and cover the vessel for an hour, which is both better and easier than boiling. Suet must be quite fresh and free of fibres. Mutton suet for puddings is