the several ingredients, but a grain too
much will spoil any pudding.

In puddings where wine, brandy, cider, lemon juice or any acid is
used, it should be stirred in last and gradually, or it is apt to
curdle the milk or eggs.

In making _custard puddings_ (puddings made with eggs and milk), the
yolks of the eggs and sugar should be thoroughly beaten together
before any of the milk or seasoning is added, and the beaten whites of
eggs last.

In making puddings of bread, rice, sago, tapioca, etc., the eggs
should be beaten very light, and mixed with a portion of the milk,
before adding them to the other ingredients. If the eggs are mixed
with the milk, without having been thus beaten, the milk will be
absorbed by the bread, rice, sago, tapioca, etc., without rendering
them light.

The freshness of all pudding ingredients is of much importance, as one
bad article will taint the whole mixture.

When the _freshness_ of eggs is _doubtful_, break each one separately
in a cup before mixing them all together. Should there be a bad one
amongst them, it can be thrown away; whereas, if mixed with the good
ones, the entire quantity would be spoiled. The yolks and whites
beaten separately make the articles they are put into much lighter.

Raisins and dried fruit for puddings should be carefully picked and,
in many cases, stoned. Currants should be well washed, pressed in a
cloth and placed on a dish before the fire to get thoroughly dry; they
should be then picked carefully over, and _every piece of grit or
stone_ removed from amongst them. To plump them, some cooks pour
boiling water over them and then dry them before the fire.

[Illustration: STATE DINING ROOM.]

[Illustration: THE BLUE ROOM.]

Many baked pudding recipes are quite as good boiled. As a safe rule
boil the pudding _twice as long_ as you would bake it; and remember
that a boiling pudding should never be touched after it is once put on
the stove; a jar of the kettle destroys the lightness of the pudding.
If the water boils down and more must be added, it must be done so
carefully that the mold will not hit the side of the kettle, and it
must not be allowed to stop boiling for an instant.

Batter should never-stick to the knife when it is sent to the table;
it will do this both when less than sufficient number of eggs is mixed
with it and when it is not cooked enough; about four eggs to the half
pound of flour will make it firm enough to cut smoothly.

Wh