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Classic
Cook Books
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page 235
H.--Hot Puddings.
1. How Puddings are cooked. The pudding mould should never be used until it has
been tested by pouring water into it to see if it is perfectly tight. The
slightest leak in the mould will inevitably spoil the pudding.
Before using the mould rub it thoroughly on the inside with a dry cloth and
carefully and plentifully butter it, and afterwards dredge with rolled cracker
or finely grated wheat bread. If the mould has not been carefully buttered the
pudding will adhere to it and rear or crumble in taking out. When through using,
it is important to at once clean the mould and keep it in a dry place.
A trifle of salt should be put into all puddings, puffs and other sweet dishes,
otherwise they will be apt to have an insipid taste.
The pudding dough must bo vigorously stirred and the whites of the eggs used
should be beaten until stiff, if possible by an assistant, so that it will not
be necessary to interrupt; stirring the pudding. As soon as the froth has been
slightly stirred through the pudding, it should be put into the mould
immediately, setting it into boiling water, except in case of yeast puddings.
When making yeast puddings the mould should be tilled only about one-half and
put on the fire in lukewarm water, at other times it is usual to fill the mould
about three-fourths. Then cover tightly and close the edge with a thick paste of
flour and water; put the mould into boiling water, but not too deep, in order
that the water in boiling may not penetrate through the edge of the cover anil
thus spoil the pudding. To prevent the mould from lifting in the kettle, which
sometimes occurs, secure it by putting some weights on it or
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