How To Boil Puddings

When you are going to prepare a pudding, have a kettle full of boiling water ready to put it in at once; also a tea-kettle of* boiling water to replenish with. Wring the pudding-cloth out of water as hot as you can bear it; flour it well; pour the pudding into it, and tie tightly with a piece of twine, leaving room for the pudding to swell if it is one which will rise. Open the ends of the bag, and flour all the opening, so that the bag will be sealed, and the water will not penetrate the pudding.

Have a plate in the bottom of the kettle, so that the pudding will not come too close to the fire. During the first half-hour turn the pudding every five minutes to prevent the fruit from settling in one place. The water must not stop boiling for one instant.

Replenish the fire, if it should be necessary, with a few pieces of coal at a time, so as not to cool it for a moment. The success of the pudding depends greatly upon continuous boiling.

N. B. Before boiling a pudding try to secure a fire that will last several hours.

If a pudding-boiler or mould is used, butter both it and the cover well, and have the water in the kettle come only about two thirds to the top. The water should not boil hard, and for all boiled puddings keep the pot covered close, to keep in the steam.

You can boil a pudding in either a cloth, a mould, or a bowl, whichever is preferred.

When the pudding is done, take it from the pot and plunge instantly into cold water, then turn it out upon the dish, which should be made hot.

Be particular to warm the knife before cutting the pudding.

How To Warm A Boiled Pudding

Plunge it into cold water for a moment. Then set in a hot oven for about twenty minutes. Or put it in a colander without wetting, cover tight, and set it over the steam of the tea-kettle for half an hour.

Hasting's Or Suet Pudding

1 cupful suet, chopped fine.

1 cupful raisins, stoned.

3 cupfuls bread-crumbs. 1 cupful flour.

2 teaspoonfuls cream of tar-tar.

1/4 teaspoouful mace.

4 teaspoonfuls cinnamon.

3 teaspoonfuls powdered cloves.

1/2 teaspoonful salt.

1 cupful molasses. 1 cupful milk. 1 teaspoonful soda, dissolved.

Mix in order. Put into a buttered pudding-boiler, leaving room to swell. Cover tight, and boil three hours without stopping. If you make half the quantity boil two hours only. Serve hot with "Wine Sauce."

This pudding is preferred by many to Plum Pudding. It keeps well for a long time, and it is a good way to use up bread-crumbs. It can be made without crumbs by using four cupfuls flour.

Plum Pudding

1 pound bread-crumbs (grated).

1 pound minced suet.

1 pound brown sugar.

1 pound currants (washed and dried).

2 pounds raisins, stoned.

1 nutmeg, grated.

A little salt.

1 pint milk.

1/2 cupful brandy.

8 eggs, beaten separately.

Mix in order. Do not add the eggs till ready to boil the pudding. Wet a muslin cloth in hot water, and flour it well. Tie the pudding in it very tight, making no allowance for swelling. Plunge into boiling water, and boil eight hours without stopping.

Serve hot with "Wine Sauce."