Cassell's dictionary of cookery

According to Soyer, every sort of pudding, if sweet or savoury, is better dressed in a basin than a cloth. If boiled in a basin, the paste receives all the nutriment of the materials, which, if boiled in a cloth, are dissolved out by the water, when by neglect it ceases boiling. To cause puddings to turn out well, the inside of the basin should be thoroughly larded or rubbed with butter. In preparing meat puddings, " the first and most important point is never to use any meat that is tainted; for in puddings, above all other dishes, it is least possible to disguise it by the confined process which the ingredients undergo. The gradual heating of the meat, which alone would accelerate decomposition, will cause the smallest piece of tainted meat to contaminate the rest. Be particular also that the suet and fat are not rancid, always remembering the grand principle that everything which gratifies the palate nourishes." A pudding-cloth, however coarse, should never be washed with soap ; it should just be dried as quickly as possible, and kept dry and free from dust, and stowed away in a drawer or cupboard free from smell. Recipes for the following puddings will be found under their respective headings: — Acidulated Adelaide Agnew Albemarle Alkeht Albert's, Prince Alderman's Almond, Boiled Almond, Jewish Almond, Plain- Almond, Rich Almond, Sauce for Almond and Bread Almond and Potato Almond and Raisin Amber Ambrose Apple, Alexander's Apple, Baked Apple, Baked, Rich Apple Batter Apple, Boiled Apple Cake Apple Charlotte Apple Custard Apple, Mother's Apple, Nottingham Apple Plum Apple Roly-poly Apple Swiss Apples and Almonds Apples and Apricots, Charlotte Apricot Apricot, Baked Apricot Charlotte Arroba Arrowroot Arrowroot, Plain- Arrowroot, Steamed Ashantee Asparagus Aunt Alice's Aunt Elizabeth's Aunt Mary's Aunt Susie's Austrian- Bachelor's Bakewell Bakewell, Rich Batley Batter, Baked Batter, Baked, and Apples Batter, Boiled Beans, French Beef Steak and Kidney Beef Steak, B.uced Bermuda Bernese Bird's-nest Black Black (a la Fran- (,'aise) Blacm-cap Black Currant Bread Bread and Meat, Portable Bread, Boiled Bread, Broken Bread, Brown Bread-custard Bread, with Onions Bun Cabinet, Boiled Cabinet, Cold Cabinet, Plain- Cabinet, Rich Canadian Canterbury- Carrot, Baked or Boiled Cassell Chancellor Cheese Cheltenham Cherry, Baked Cherry, Boiled Chester Chestnut Chichester Chicken and Macaroni Chicken and Rice Chocolate Christmas Plum Christmas Plum, for Children Christmas Plum, Economical Christmas, Teetotaller's Citron Citron and Almond Clarendon Cleton COBURG Cocoa-nut Cold College College, Baked Conservative Corn, American- Corn-flour Corn-flour, Baked Corn-flour Custard Corn-flour Fruit Corn-flour Souffle Corn-meal Cottage Cottage Bread Cottage Plum Cottage Potato Counsellor's Cream, Rich Crumpet AND Muffin Crust, Butter for Crust, Suet for Cup Curate's Curd Currant Currant, Boiled Custard, Baked Custard, Boiled DAME J..ne's Damkorf Damson Delaville Delaware Deptford Devonian Devonshire Brand\ Duke of Norfolk's Duke of Northumberland's Empress's Erechtheum Erfurt, or German Eve's Exeter Fat or Marrow Fig Fish Fish, Plain Flame Flour Flour, Hasty- Folkestone French French Plum Fruit Fruit, Paste for Fruit, Sauce for Fruit, Suet Fun Geneva George German, Baked German, Boiled German Brown Bread German Rice German, Sauce for Ginger