as
cassada bread.

* * * * *

PUDDINGS, &c.

OBSERVATIONS ON PUDDINGS AND CAKES.

The salt should always be washed from butter, when it is to be used in
any thing that has sugar for an ingredient, and also from that which is
melted to grease any kind of mould for baking--otherwise, there will be
a disagreeable salt taste on the outer side of the article baked.
Raisins should be stoned and cut in two, and have some flour sifted over
them--stir them gently in the flour, and take them out free from lumps;
the small quantity that adheres to them, will prevent their sticking
together, or falling in a mass to the bottom. Eggs must be fresh, or
they will not heal well: it is better to separate the yelks from the
whites always, though it is a more troublesome process; but for some
things it is essential to do so: when they are to be mixed with milk,
let it cool after boiling, or the eggs will poach; and only set it on
the fire a few minutes, to take off the raw taste of the eggs, stirring
it all the time. Currants require washing in many waters to cleanse
them; they must be picked and well dried, or they will stick together.
Almonds should be put in hot water till the skins will slip off, which
is called blanching; they must always be pounded with rose or orange
flower water, to prevent their oiling. When cream is used, put it in
just before the mixture is ready; much beating will decompose it. Before
a pudding or cake is begun, every ingredient necessary for it must be
ready; when the process is retarded by neglecting to have them prepared,
the article is injured. The oven must be in a proper state, and the
paste in the dishes or moulds, ready for such things as require it.
Promptitude is necessary in all our actions, but never more so than when
engaged in making cakes and puddings. When only one or two eggs are to
be used, cooks generally think it needless to beat them--it is an error:
eggs injure every thing, unless they are made light before they are
used. Cloths for boiling puddings should be made of German sheeting; an
article less thick, will admit the water, and injure the pudding.

* * * * *

RICE MILK FOR A DESSERT.

Boil half a pint of rice in water till tender, pour off the water, and
add a pint of milk with two eggs beaten well, stirred into it; boil all
together two or three minutes; serve it up hot, and eat it with butter,
sugar, and nutme