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Classic
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page 339
DUMPLINGS AND PUDDINGS
It depends as much upon the judgment of the cook as on the materials used to
make a good pudding. Everything should be the best in the way of materials, and
a proper attention to the rules, with some practice, will ensure success.
Puddings are either boiled, baked, or steamed; if boiled, the materials should
be well worked together, put into a thick cloth bag, previously dipped in hot
water, wringing it slightly, and dredging the inside thickly with flour; tie it
firmly, allowing room for it to swell; drop it into a kettle of boiling water,
with a small plate or saucer in the bottom to keep it from sticking to the
kettle. It should not cease boiling one moment from the time it is put in until
taken out, and the pot must be tightly covered, and the cover not removed except
when necessary to add water from the boiling tea-kettle when the water is
getting low. When done, dip immediately in cold water and turn out. This should
be done just before placing on the table.
Or, butter a tin pudding-mold or an earthen bowl; close it tight so that water
cannot penetrate; drop it into boiling water and boil steadily the required
time. If a bowl is used it should be well buttered, and not quite filled with
the pudding, allowing room for it to swell; then a cloth wet in hot water,
slightly wringing it, then floured on the inner side, and tied over the bowl,
meeting under the bottom.
To steam a pudding, put it into a tin pan or earthen dish; tie a cloth over the
top, first dredging it in flour, and set it into a steamer. Cover the steamer
closely; allow a little longer time than you do for boiling.
Molds or basins for baking, steaming or boiling should be well buttered before
the mixture is put into them. Allow a little longer time for steaming than for
boiling.
Dumplings boiled the same way, put into little separate cloths.
Batter puddings should be smoothly mixed and free from lumps. To ensure
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