mainder by
degrees, and then the other ingredients.

If it is a plain pudding, put it through a hair-sieve; this will take
out all lumps effectually.

Batter puddings should be tied up tight: if boiled in a mould, butter it
first; if baked, also butter the pan.

Be sure the water boils before you put in the pudding; set your stew-pan
on a trivet over the fire, and keep it steadily boiling all the
time;--if set upon the fire, the pudding often burns.

Be scrupulously careful that your pudding-cloth is perfectly sweet and
clean; wash it without any soap, unless very greasy; then rinse it
thoroughly in clean water after. Immediately before you use it, dip it
in boiling water; squeeze it dry, and dredge it with flour.

If your fire is very fierce, mind and stir the puddings every now and
then to keep them from sticking to the bottom of the saucepan; if in a
mould, this care is not so much required, but keep plenty of water in
the saucepan.

When puddings are boiled in a cloth, it should be just dipped in a basin
of cold water, before you untie the pudding-cloth, as that will prevent
it from sticking; but when boiled in a mould, if it is well buttered,
they will turn out without. Custard or bread puddings require to stand
five minutes before they are turned out. They should always be boiled in
a mould or cups.

Keep your paste-board, rolling-pin, cutters, and tins very clean: the
least dust on the tins and cutters, or the least hard paste on the
rolling-pin, will spoil the whole of your labour.

Things used for pastry or cakes should not be used for any other
purpose; be very careful that your flour is dried at the fire before you
use it, for puff paste or cakes; if damp it will make them heavy.

In using butter for puff paste, you should take the greatest care to
previously work it well on the paste-board or slab, to get out all the
water and buttermilk, which very often remains in; when you have worked
it well with a clean knife, dab it over with a soft cloth, and it is
then ready to lay on your paste; do not make your paste over stiff
before you put in your butter.

For those who do not understand making puff paste, it is by far the best
way to work the butter in at two separate times, divide it in half, and
break the half in little bits, and cover your paste all over: dredge it
lightly with flour, then fold it over each side and ends, roll it out
quite thin, and then put in the rest of the butter, fold it, an