A frequent fault of boiled puddings, which are often solid bodies, is being underdone. Baked puddings are as often scorched. Puddings may be steamed with advantage, placing the mould or basin in the steamer, or three-parts dipped in a pot of boiling water, which must be kept boiling, and filled up as the water wastes. When the pudding-cloths are to be used, dip them in hot water, and dredge them with flour ; the moulds must be buttered. Plain moulds or basins are easily managed. When a pudding begins to set, stir it up in the dish, if it is desired that the fruit, etc., should not settle to the bottom ; and, if boiled, turn over the 299 General Remarks PUDDINGS, ETC. General Remarks cloth in the pot for the same reason, and also to prevent it from sticking to the bottom, on which a plate may be laid as a preventative. The time of boiling must be ac- cording to size and solidity. When the pudding is taken out of the pot, dip it quickly into cold water. Set it in a basin of its size. It will then more readily separate from the cloth without breaking. Remember that sugar, butter, and suet become liquids in boiling. It is from their excess that puddings often break. Be, therefore, rather sparing of sugar ; for if you have much syrup you must have more eggs and flour, which make puddings heavy. It is often the quantity of sugar which makes tapioca and arrow-root, boiled plain, troublesome to keep in shape when moulded. Rice or other grain pud- dings must not be allowed to boil in the oven before setting, or the in- gredients will separate and never set ; so never put them into a very hot oven. As a rule, we may assume that such flavoring ingredients as lemon-grate and juice, vanilla, and cocoanut are more admired in mod- ern puddings than cinnamon, cloves, and nutmeg. Puddings are lighter boiled than baked. Raisins, prunes, and damsons for puddings must be carefully stoned ; or sultanas may be used in place of other raisins. Currants must be picked and plunged in hot water, rubbed in a floured cloth, and plumped and dried before the fire ; almonds must be blanched and sliced ; and in mixing grated bread, pounded biscuit, etc., with milk, pour the milk on them hot, and cover the vessel for an hour, which is both better and easier than boiling. Suet must be quite fresh and free of fibres. Mutton suet for puddings is 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 or may be garnished in various ways, as with bits of currant jelly. The best seasoning for plain batter pud- dings are conserve of orange, lemon- rind, lemon brandy, or orange- flower water. The sweetness and flavor of puddings must in most cases be determined by individual taste. Sugar can be added at table. 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. 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.

AI-modernized reading of the original text

A frequent fault of boiled puddings, which are often solid bodies, is being underdone. Baked puddings are as often scorched. Puddings may be steamed with advantage, placing the mould or basin in the steamer, or three-parts dipped in a pot of boiling water, which must be kept boiling, and filled up as the water wastes. When the pudding-cloths are to be used, dip them in hot water, and dredge them with flour ; the moulds must be buttered. Plain moulds or basins are easily managed. When a pudding begins to set, stir it up in the dish, if it is desired that the fruit, etc., should not settle to the bottom ; and, if boiled, turn over the General Remarks PUDDINGS, ETC. General Remarks cloth in the pot for the same reason, and also to prevent it from sticking to the bottom, on which a plate may be laid as a preventative. The time of boiling must be according to size and solidity. When the pudding is taken out of the pot, dip it quickly into cold water. Set it in a basin of its size. It will then more readily separate from the cloth without breaking. Remember that sugar, butter, and suet become liquids in boiling. It is from their excess that puddings often break. Be, therefore, rather sparing of sugar ; for if you have much syrup you must have more eggs and flour, which make puddings heavy. It is often the quantity of sugar which makes tapioca and arrow-root, boiled plain, troublesome to keep in shape when moulded. Rice or other grain puddings must not be allowed to boil in the oven before setting, or the ingredients will separate and never set ; so never put them into a very hot oven. As a rule, we may assume that such flavoring ingredients as lemon-zest and juice, vanilla, and cocoanut are more admired in modern puddings than cinnamon, cloves, and nutmeg. Puddings are lighter boiled than baked. Raisins, prunes, and damsons for puddings must be carefully stoned ; or sultanas may be used in place of other raisins. Currants must be picked and plunged in hot water, rubbed in a floured cloth, and plumped and dried before the fire ; almonds must be blanched and sliced ; and in mixing grated bread, pounded biscuit, etc., with milk, pour the milk on them hot, and cover the vessel for an hour, which is both better and easier than boiling. Suet must be quite fresh and free of fibres. Mutton suet for puddings is 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 or may be garnished in various ways, as with bits of currant jelly. The best seasoning for plain batter puddings are conserve of orange, lemonrind, lemon brandy, or orangeflower water. The sweetness and flavor of puddings must in most cases be determined by individual taste. Sugar can be added at table. 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. 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.

Harper's cook book encyclopædia