lighter than that of beef : but marrow, when it can be obtained, is richer than either. A baked pudding for company has often a paste border or a garnishing of blanched and sliced abnonas about it, but these borders are merely matters of ornament ; if moulded, puddings may also be garnished in various ways, as with bits of curiant jelly. The best seasoning for plain batter puddings are conserve of Seville orange, lemon-iind, lemon brandy, or orange- flower water. The sweetness and flavour of puddings must, in most cases, be determined by individual taste. Sugar can be added at table. — 3Ieg Bods. Very good puddings can be made without eggs ; but they mvist have as little milk as will mix, and nmst boil three or four hours. A few spoonfuls of fresh small beer, or one of yeast, will answer instead of eggs. Or snow is an excellent substitute for eggs, either in puddings or pancalces. Two large spoonfuls will supply the place of one egg, and the article it is used in will be equally good. This is a useful piece of infoiination, especially as snow often falls at the season when eggs are dearest. The snow may be taken up before it is wanted, and will not lose in virtue, though the sooner it is used the better. " Batter puddings," says Dr. Kitchener, "must be quite smooth and free fiom lumps. To insure this, first mix the flour with a little milk, add the remainder by degrees, and then the other ingredients. If it is a plain pudding, put it through a hair-sieve — this will take out all lumps eifectuallj'. Batter puddings should be tied up tight ; if boiled in a mould, butter it first ; if baked, also butter the pan. Be sm-e the water boils before you put in the pudding, set your stewpan on a trivet over the fire, and keep it steadily boiling all the time. If set upon the fire the pudding often bums. '• Be scmpulously careful that your pudding- cloth is perfectly sweet and clean; wash it without any soap, then rinse it thoroughly in clean water after. Immediately before you use it, dip it in boiling water, squeeze it drj', and dredge it with flour. If your fire is very fierce, mind and stir the puddings every now and then to keep them from sticldng to the bottom of the saucepan. If in a mould, this care is not so much required ; but keep plenty of water in the saucepan. When puddings are boiled in a cloth, it si o dd be just dipped in a basin of cold water before you untie the pudding-cloth. " Currants, jDrevious to putting them into the pudding, should be plumped. This is done by pouring some boiling water upon them. Wash them well, and then lay them on a sieve or cloth before the fire ; piclv them clean from the stones. This not only makes them look better, but cleanses them from all dirt. Raisins, figs, dried cherries, candied orange and lemon-peel, citron, and presei-ves of all kinds, fresh fruits, gooseberries, currants, plums, damsons, &c., are added to batter and suet puddings, or inclosed in the crust ordered for apple dumplings, and make all the various puddings called by those names. ' ' Plum puddings, when boiled, if hung up in PUD (664 ) PUD a cool place in the cloth they are boiled in, will keep good some months. When wanted, take them out of the cloth, and put them into a clean cloth, and as soon as warmed through they are ready."

AI-modernized reading of the original text

lighter than that of beef : but marrow, when it can be obtained, is richer than either. A baked pudding for company has often a paste border or a garnishing of blanched and sliced almonds about it, but these borders are merely matters of ornament ; if moulded, puddings may also be garnished in various ways, as with bits of curiant jelly. The best seasoning for plain batter puddings are conserve of Seville orange, lemon-iind, lemon brandy, or orange-flower water. The sweetness and flavour of puddings must, in most cases, be determined by individual taste. Sugar can be added at table. — Neg Rods. Very good puddings can be made without eggs ; but they must have as little milk as will mix, and must boil three or four hours. A few spoonfuls of fresh small beer, or one of yeast, will answer instead of eggs. Or snow is an excellent substitute for eggs, either in puddings or pancakes. Two large spoonfuls will supply the place of one egg, and the article it is used in will be equally good. This is a useful piece of information, especially as snow often falls at the season when eggs are dearest. The snow may be taken up before it is wanted, and will not lose in virtue, though the sooner it is used the better. " Batter puddings," says Dr. Kitchener, "must be quite smooth and free from lumps. To insure this, first mix the flour with a little milk, add the remainder by degrees, and then the other ingredients. If it is a plain pudding, put it through a hair-sieve — this will take out all lumps effectually. Batter puddings should be tied up tight ; if boiled in a mould, butter it first ; if baked, also butter the pan. Be sure the water boils before you put in the pudding, set your stewpan on a trivet over the fire, and keep it steadily boiling all the time. If set upon the fire the pudding often burns. '• Be scrupulously careful that your pudding-cloth is perfectly sweet and clean; wash it without any soap, then rinse it thoroughly in clean water after. Immediately before you use it, dip it in boiling water, squeeze it dry, and dredge it with flour. If your fire is very fierce, mind and stir the puddings every now and then to keep them from sticking to the bottom of the saucepan. If in a mould, this care is not so much required ; but keep plenty of water in the saucepan. When puddings are boiled in a cloth, it should be just dipped in a basin of cold water before you untie the pudding-cloth. " Currants, previous to putting them into the pudding, should be plumped. This is done by pouring some boiling water upon them. Wash them well, and then lay them on a sieve or cloth before the fire ; pick them clean from the stones. This not only makes them look better, but cleanses them from all dirt. Raisins, figs, dried cherries, candied orange and lemon-peel, citron, and preserves of all kinds, fresh fruits, gooseberries, currants, plums, damsons, &c., are added to batter and suet puddings, or inclosed in the crust ordered for apple dumplings, and make all the various puddings called by those names. ' ' Plum puddings, when boiled, if hung up in PUD (664 ) PUD a cool place in the cloth they are boiled in, will keep good some months. When wanted, take them out of the cloth, and put them into a clean cloth, and as soon as warmed through they are ready."

Cassell's dictionary of cookery