The every-day cook-book and encyclopedia of practical recipes by Neill E

Author:Neill, E
Language: eng
Format: epub
Tags: Cookery, American, Home economics, cbk
Publisher: San Francisco : Examiner-Press
Published: 1889-03-25T05:00:00+00:00

PUDDINGS.

GENERAL REMARKS.

All boiled puddings should be put on in boiling which must not be allowed to stop simmering, and the pudding must always be covered with the water; if requisite the saucepan should be kept filled up. To prevent a pudding boiled in a cloth from sticking to the bottom of the saucepan, place a small plate or saucer underneath it, if a mould is used, this precaution is not necessary; but care must be taken to keep the pudding well covered with water. For dishing a boiled pudding as soon as it comes out of the pot, dip it into a basin of cold water, and the cloth will then not adhere to it. Great expedition is necessary in sending puddings to table, as, by standing, they quickly become heavy, batter puddings particularly. For baked or boiled puddings, the moulds,, cups, or basins should be always buttered before the mixture is put in them, and they should be put into the saucepan directly they are filled.

CHRISTMAS PLUM PUDDING.

One pound butter, one pound suet, freed from strings and chopped fine, one pound sugar, two and a half pounds flour, two pounds raisins, seeded, chopped and dredged with flour, two pounds currents, picked over carefully after they are washed, one quarter pound citron, shred fine, twelve eggs, whites and yolks beaten separately, one pint milk, one cup brandy, one half ounce cloves,

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