Wet and flour the cloth before adding the pudding. In tying in the pudding, leave room enough for it to swell. If cooked in a mold, do not fill the mold quite full. Never let the water stop boiling. As it wastes away in boiling, replenish the kettle from another containing boiling water.
It is better to cook these puddings (plum-puddings as well) in a steamer than in boiling water. The principle is really the same, and there is no water soaked.
Dried Celery, Parsley, etc., for Winter Use.
Celery, parsley, thyme, summer savory, sage, etc., should all be prepared for winter use. After drying and pulverizing, put them in tin cans or glass jars. Celery and parsley are especially valuable for soups and gravies.