DUMPLINGS AND PUDDINGS.
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IT DEPENDS as much upon the judgment of the cook as on the mate- rials used to make a good pudding. Everything should be the best in the way of materials, and a proper attention to the rules, with some practice, will ensure success.
Puddings are either boiled, baked or steamed ; if boiled, the mate- rials should be well worked together, put into a thick cloth bag, pre- viously dipped in hot water, wringing it slightly and dredging the in- side tliiMy with flour; tie it firmly, allowing room for it to swell; drop it into a kettle of 1} oiling water, with a small plate or saucer in the bottom to keep it from sticking to the kettle. It should not cease boiling one moment from the time it is put in until taken out, and the pot must be tightly covered, and the cover not removed except when necessary to add water from the boiling tea-kettle when the water is getting low. When done, dip immediately in cold water and turn out. This should be done just before placing on the table.
Or butter a tin pudding-mold or an earthen bowl ; close it tight so that water cannot penetrate ; drop it into boiling water and boil stead- ily the required time. If a bowl is used it should be well buttered and not quite filled with the pudding, allowing room for it to swell ; then a cloth wet in hot water, slightly wringing it, then floured on the inner side, and tied over the bowl, meeting under the bottom.
To steam a pudding, put it into a tin pan or earthen dish; tie a cloth over the top, first dredging it in flour, and set it in a steamer. Cover the steamer closely ; allow a little longer time than you do for boiling.
Molds or basins for baking, steaming or boiling should be well but- tered before the mixture is put into them. Allow a little longer time for steaming than for boiling.
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