Page:The English housekeeper, 6th.djvu/274

246 washed, rubbed dry, carefully picked, and laid on a sieve before the fire to plump; almonds must be blanched, namely, covered with hot water, and then peeled.

Puddings of both meat and fruit may be boiled in a mould or bason, but they are lighter in a cloth; but then the crust must be thicker, for if it break, the gravy or juice will be lost. Spread the cloth in a cullender, or bason, flour it, lay in the crust, then the fruit or meat, put on the top, and pinch the edges firmly together, but do not let them be so thick as to form a heavy lump at the bottom, when the pudding is turned out.

Pudding cloths should not be washed with soap, but boiled in wood ashes, rinsed in clear water, dried, and put by in a drawer. When about to use it, dip the cloth in boiling water, squeeze dry, and dredge it with flour. Do not put a pudding in the pot till the water boils fast, and let there be plenty of it; move the pudding from time to time for the first ten minutes; and, as the water diminishes, put in more, boiling hot. The water should boil slowly, and never for a minute cease to boil during the time the pudding is in. When you take it out of the pot, dip the pudding into cold water for an instant, and set it in a bowl or cullender, for two or three minutes; this will cause it to turn more easily out of the cloth.

A pudding in which there is much bread should be tied up loosely, to allow it to swell. A batter pudding tied tight. Batter requires long beating; mix the milk and eggs by degrees into the flour, to avoid making it lumpy; this will be the case sometimes, and then the batter may be strained; but such waste may be avoided, by care in mixing at first. Tie meat puddings up tight.

More care is necessary in baking than in boiling puddings. They should not be scorched in a too hot, nor made sodden, in a too cool oven.

It is an improvement to puddings, custards, and cakes, to flavour them with orange flower, or rose water, or any of the perfumed distilled waters.

Shred ½ lb. suet and rub it into 1¼ lb. flour, sprinkle a little salt, and wet it into a stiff paste with cold water;