Old Style
PUDDINGS AND SAUCES
In making puddings always beat the eggs separatley, straining the yolks and adding the whites the last thing. If boiled milk is used, let it cool somewhat before adding the eggs; when fruit is added, stir it in at the last. Raisins are better to lie in hot water for one or two minutes until they are plumped. Puddings are either baked, boiled or steamed; rice, bread, custard, and fruit puddings require a moderate heat; batter and corn starch, a rather quick oven. Always bake them as soon as mixed.
For boiled puddings, use either a tin mold, muslin bag, or bowl with cloth tied over it; grease the former well on the inside with lard or butter, and in boiling do not let the water reach quite to the top.
If a bag is used, make it of firm drilling, tapering from top to bottom, and rounded on the corners; stitch and fell the seams, which should be outside when in use, and sew a tape to the seam about three inches from top. Wring the bag out of hot water, flour the inside well, pour in the pudding, tie securely leaving room to swell (especially when made of Indian meal, bread, rice, or crackers), and place in a kettle with a saucer at the bottom to prevent burning; pour in enough boiling water to entirely cover the bag, which must be turned several times, keep it boiling constantly, filling up from the tea-kettle when needed.
If the pudding is boiled in a bowl, grease, fill, and cover with a square of drilling wrung out of hot water, floured and tied on.
To use a pan, tie a cloth tightly over the rim, bringing the ends back together, and pinning them over the top of the pan; the pudding may then be lifted out easily by a strong fork put through the ends or corners of the cloth.
For plum puddings, invert the pan when put in the kettle, and the pudding will not become water-soaked. When the pudding is done, give whatever it is boiled in, a quick plunge into cold water, and turn out at once, serving immediately. As a general rule, boiled puddings require double the time required for baked. Steaming is safer than either boiling or baking, as the pudding is sure to be light and wholesome.
In making sauces, do not boil after the butter is added. In place of wine or brandy, flavor with juice of the grape, or any other fruit prepared for this purpose in its season by boiling and bottling and sealing while hot. Pudding cloths, however coarse, should never be washed with soap, but in clear, clean water, dried as quickly as possible, and kept dry and out of dust in a drawer or cupboard free from smell.
Dates are an excellent substitute for sugar in Graham or any other pudding.
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