Directions For Making Puddings Recipe

A bag that is used for boiling puddings, should be made of thick cotton

cloth. Before the pudding is turned in, the bag should be dipped into

water, wrung out, and the inside of it floured. When the pudding is

turned in, tie the bag tight, leaving plenty of room for the pudding to

swell out in. Indian and flour puddings require a great deal of room.

Put them in a pot of boiling water, with an old plate at the bottom of

the pot, to keep the pudding bag from sticking to it. When the pudding

has been in a few minutes, turn the bag over, or the pudding will

settle, and be heavy. There should be water enough in the pot to cover

the pudding, and it should not be allowed to stop boiling a minute--if

so, the pudding will not be nice. A tea-kettle of boiling water should

be kept on the fire, to turn in as the water boils away. When the

pudding is done, dip the bag into cold water for a minute--the pudding

will then come out easily. When puddings are baked, the fruit should not

be put in till the pudding has begun to thicken, otherwise they will

sink to the bottom of the pudding.