ng must always be
covered with the water; if requisite, the saucepan should be kept filled
up.

[Illustration: BOILED-PUDDING MOULD.]

1197. To prevent a pudding boiled in a cloth from sticking to the bottom
of the saucepan, place a small plate or saucer underneath it, and set
the pan _on a trivet_ over the fire. If a mould is used, this precaution
is not necessary; but care must be taken to keep the pudding well
covered with water.

1198. For dishing a boiled pudding as soon as it comes out of the pot,
dip it into a basin of cold water, and the cloth will then not adhere to
it. Great expedition is necessary in sending puddings to table, as, by
standing, they quickly become heavy, batter puddings particularly.

[Illustration: BOILED-PUDDING MOULD.]

1199. For baked or boiled puddings, the moulds, cups, or basins, should
be always buttered before the mixture is put in them, and they should be
put into the saucepan directly they are filled.

1200. Scrupulous attention should be paid to the cleanliness of
pudding-cloths, as, from neglect in this particular, the outsides of
boiled puddings frequently taste very disagreeably. As soon as possible
after it is taken off the pudding, it should be soaked in water, and
then well washed, without soap, unless it be very greasy. It should be
dried out of doors, then folded up and kept in a dry place. When wanted
for use, dip it in boiling water, and dredge it slightly with flour.

[Illustration: PUDDING-BASIN.]

1201. The _dry ingredients_ for puddings are better for being mixed some
time before they are wanted; the liquid portion should only be added
just before the pudding is put into the saucepan.

1202. A pinch of salt is an improvement to the generality of puddings;
but this ingredient should be added very sparingly, as the flavour
should not be detected.

1203. When baked puddings are sufficiently solid, turn them out of the
dish they were baked in, bottom uppermost, and strew over them fine
sifted sugar.

1204. When pastry or baked puddings are not done through, and yet the
outside is sufficiently brown, cover them over with a piece of white
paper until thoroughly cooked: this prevents them from getting burnt.

[Illustration]

RECIPES.

CHAPTER XXVII.

VERY GOOD PUFF-PASTE.

1205. INGREDIENTS.--To every lb. of flour allow 1 lb. of butter, and not
quite 1/2 pint of water.

_Mode_.--Carefully weigh the flour and butter, and have the exact
propor