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PUDDINGS, CUSTARDS, 48;11
that a poud contains a sufficient quantity for several meals.
The best way is  soak them in water over night *  boil
them in the same water in the morning. They require a
great deal of boiling to be good. They are excellent nour-
ishment for a invalid.
               PUDDINGS, CUSTARDS, &4,
               DIRECTIONS FOR PUDDINGS.
   TAKE the greatest care in boiling of a pudding, that the
cloth is perfectly clean, otherwise the outside of the pud-
ding will have a disagreeable flavour, to prevent this, the
cloth should always be nicely washed and kept in a dry
place, and when wanted for use, it should be dipped in
boiling water, squeezed dry, and floured.
  The water should boil quick when the pudding is put in
and it should be moved about for a minute, for fear the in-
gredients should not mix.
   When the pudding is done, a pan of cold water should
be ready, and the pudding dipped into it as soon as it comes
out of the pot, which will prevent its adhering to the
cloth.
   A bread pudding should be tied loose; if batter, it must
be tied tight over, and a batter-pudding should be strained
through a coarse sieve when all is mixed. In others, the
the eggs only. If you boil the pudding in a basin or pan,
take care, that it is always well buttered.
   When you make your puddings without eggs, they must
have as littli milk as will mix, and must boil for three or
four hours.   A few spoonfuls of small beer, or one of
yeast, is the best substitute for eggs. Your puddings will
always be much lighter if you beat the yolks and whites
ill