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Classic
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page 195
PUDDINGS AND SAUCES.
In making puddings always beat the eggs separatley, straining the yolks and
adding the whites the last thing. If boiled milk is used, let it cool somewhat
before adding the eggs; when fruit is added, stir it in at the last. Raisins are
better to lie in hot water for one or two minutes until they are plumped.
Puddings are either baked, boiled or steamed; rice, bread, custard, and fruit
puddings require a moderate heat; batter and corn starch, a rather quick oven.
Always bake them as soon as mixed.
For boiled puddings, use either a tin mold, muslin bag, or bowl with cloth tied
over it; grease the former well on the inside with lard or butter, and in
boiling do not let the water reach quite to the top.
If a bag is used, make it of firm drilling, tapering from top to bottom, and
rounded on the corners; stitch and fell the seams, which should be outside when
in use, and sew a tape to the seam about three inches from top. Wring the bag
out of hot water, flour the inside well, pour in the pudding, tie securely
leaving room to swell (especially when made of Indian meal, bread, rice, or
crackers), and place in a kettle with a saucer at the bottom to prevent burning;
pour in enough boiling water to entirely cover the bag, which must be turned
several times, keep it boiling constantly, filling up from the tea-kettle when
needed.
If the pudding is boiled in a bowl, grease, fill, and cover with a square of
drilling wrung out of hot water, floured and tied on.
To use a pan, tie a cloth tightly over the rim, bringing the ends back together,
and pinning them over the top of the pan; the pudding may then be lifted out
easily by a strong fork put through the ends or corners of the cloth.
For plum puddings, invert the pan when put in the kettle,
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