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Davidis, Henriette, 1801-1876 / Pickled herring and pumpkin pie: a nineteenth-century cookbook for German immigrants to America

H. Hot puddings,   pp. [235]-249

Page [235]

1. How Puddings are cooked. The pudding mould
should never be used until it has been tested by pouring
water into it to see if it is perfectly tight. The slightest
leak in the mould will inevitably spoilthepudding.
Before using the mould rub it thoroughly on the
inside with a dry cloth andcarefully and plentifully
butter it,.and afterwards dredge with rolled cracker or
finely grated wheat bread. If the mould has not been
carefully buttered the pudding will adhere to it and
tear or crumble in taking out. When through usin, it
is important to at once clean the mould anid keep it in
adry place.
A trifle of salt should be put into all puddhigs, puffs
and other sweet dishes, otherwise they will be apt to
have an insipid taste.
The pudding dough must be vigorously stirred and
the whites of the eggs used should be beaten until stiff,
ifpossiblebyan assistant, so that it will not be neces-
sary to interrupt stirring the pudding. As soon as the
froth has been slightly stirred through'the pudding, it
should be put into the mould immediately, setting it
into boiling water, except in case of yeast puddings.
When making yeast puddings the mould should be
filled only about one-half and put on the fire iii uke-
warm water, at other times it is usual to fill the mould
about three-fourths. Then cover tightly and close the
edge with a thick paste of flour and water; put the
mould into boiling water, but not too deep, in order
that the water in boiling may not penetrate through
the edge of the cover and thus spoil the pudding. To
prevent the mould from lifting in the kettle, which some-
times occurs, secure it by putting some weights on it or

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