In making puddings, always beat the eggs separately, straining the yolks, and adding the whites the last thing. If boiled milk is used, let it cool somewhat before adding the eggs. When fruit is added, stir it in the last. Raisins are better if put in hot water two or three minutes, until they become plump. Puddings are either baked, boiled or steamed. Rice, bread, custard and fruit puddings require a moderate heat; batter and cornstarch, a rather quick oven. Always bake as soon as made. For boiled puddings, use either a tin mould, muslin bag, or a bowl, with a cloth tied over it; grease the former well on the inside with lard or butter, and, in boiling, do not let the water reach quite to the top. A bag that is used for boiling puddings should be made of thick cloth. Have plenty of water in the pot, boiling, when the pudding goes in. Wring the bag out of boiling water, flour the inside well, pour in the pudding, and tie securely, leaving room to swell; place in a kettle, with a saucer at the bottom to prevent burning. Have a tea-kettle of boiling water on hand to add to it as it evaporates. The pudding should be frequently turned, if boiled in a bag. When the pudding is done, give whatever it is boiled in, a quick plunge into cold water, and turn out at once; serve immediately. As a general rule, boiled puddings require double the time for cooking that a baked one does. Steaming is safer than either boiling or baking, as the pudding is sure to be light and wholesome. In making sauces, do not boil after the butter is added. In place of wine or brandy, flavor with the juice of the grape, or any other fruit, prepared in its season, for this purpose, by boiling and bottling, and sealing while hot. Pudding-cloths should never be washed with soap, but in clear, clean water, dried as quickly as possible, and kept dry and out of dust.