The Portland daily press., 1892-12-27
THE HONS.
ABOUT PUDDINGs.


separately, using the whites the last
thing. If boiled milk is used, pour in a
little at time, lest it curdle the eggs.
If fruit is used, it should be well
Toured, and added the last thing.
Puddings may be baked, boiled or
steamed. Almost any recipe for boiled
pudding may be used for baking or
steaming. Indeed, pudding either baked
or steamed is preferable to one boiled be-
cause it is more apt to turn out well, and
be light and dige table. Batter and
corn-starch puddings need quick oven;
bread, custard, rice and fruit buildings
require only moderate heat. Anything
made with baking powder should be put
to cook at once. A little salt should be
added to both cakes and buildings when
sailed butter is not used.
In making buildings, all the ingredi-
ents should be above suspicion; suet
kept little too long gives an unpleasant
flavor Dried corinths are always sandy
and gritty, and need very particular at
tention before using. I think it a good
plan to look over aquantity when there is
time; WASH until the water looks clear
when poured off, dry moderately and tie
up closely. ready for use. The conven-
fence of having them ready will be appre-
ciated if they are wanted in haste. Raj
sins may be rubbed in coarse towel, to
remove stems and dirt, then seeded.
Spices must be fine, almonds rubbed or
pounded smooth. If orange or lomon
peel is used without being candied, it
should be grated off, using only the yell
low part. The white rind is bitter and
will spoil the tast of the finest pudding.
Boiled buildings are lighter when boil
ed in cloth, plenty of room being allow
ed for them to swell. A good pudding
bag may be made of firm white drilling,
tapering from top to bottom and round
ed on the corners. Sew upon the machine,
and fell the seams, which should be on
the outside when used. A tape for tying
with may be attached at one seam, about
three inches from the top. When wanted
for use, wet in hot water and -four boun-
tifully on the inside. This forms sort
of paste that excludes the water and pre-
vents the pudding from sticking 70 the
bag. Pour in the pudding, tie firmly,
leaving plenty of room to swell. Rice.
meal, ETC.. swell good deal. Put a
saucer in the bottom of the kettle, to pre-
vent the pudding from sticking; put in
pudding, and Immediately cover with
boiling water Cover the kettle and keep
the water boiling. Add more water as it
is needed, al avs boiling hot.
There are tin molds made on purpose
to boil buildings in, buta bag is preferred
by some. If mold is used grease well
both mold and cover Lard is better for
greasing tins than is salted butter. A tin
pail may be used instead of a mold. Put
cloth over the top of the pail, and then
press on the pail cover. Bowls are also
used. These should be creased and COW
cred with we'll Toured cloth, tiedson Sc
curely. If boiling in a bag it must be
immersed in water, and turned two or
three times under the water to pevent
from sticking. Keep the bag covered with
water. If mold, pail or bowl is used the
water should not quite reach the top.
When done plunge for moment in cold
wat r, and turn out at once; serve imme-
diately.
Most boiled puddings require double
the time for cooking than baked ones do.
Steaming is safer than boiling, as steam
ed pudding is lighter, and what is left
over may be reheated for the next day.
Never uncover the steamer when cooking
and keep the water under the steamer
boiling.
Brown sugar is nice for pudding sauces.
Use unfermented fruit juice for flavor
ing pudding sauces, instead OF wine or
brandy. The juice from canned or stew
ed fruit may be used, if none has been
specially prepared. Never wash a pud-
ding cloth with soap. Use simply clean,
clear water, dry quickly and keep in a
place free from dust and smell.-House-
keepers Weekly.