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TIPS
FOR DUMPLINGS AND PUDDINGS
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Boiled Puddings
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If you are preparing boiled
pudding, the materials should be well worked together, put into a thick
cloth bag, previously dipped in hot water, wringing it slightly and dredging
the inside thickly with flour; tie it firmly, allowing room for it to swell;
drop it into a kettle of boiling water, with a small plate or saucer in
the bottom to keep it from sticking to the kettle. It should not cease
boiling one moment from the time it is put in until taken out, and the
pot must be tightly covered, and the cover not removed except when necessary
to add water from the boiling tea-kettle when the water is getting low.
When done, dip immediately in cold water and turn out. This should be done
just before placing it on the table.
NOTE: Dumplings should
be boiled the same way, just put them into little separate cloths. |
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| If you are using pudding
mold or an earthen bowl, butter it first; close it tight so that water
cannot penetrate; drop it into boiling water and boil steadily the required
time. If a bowl is used it should be well buttered and not quite filled
with the pudding, allowing room for it to swell; then a cloth wet in hot
water, slightly wringing it, then floured on the inner side, and tied over
the bowl, meeting under the bottom. |
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Steamed Puddings
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| To steam a pudding, put
it into a tin pan or earthen dish; tie a cloth over the top, first dredging
it in flour, and set it in a steamer. Cover the steamer closely; allow
a little longer time than you do for boiling. Molds or basins for baking,
steaming or boiling should be well buttered before the mixture is put into
them. Allow a little longer time for steaming than for boiling. |
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Mixing the
Ingredients
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| Batter puddings should be
smoothly mixed and free from lumps. To ensure this, first mix the flour
with a very small portion of milk, the yolks of the eggs and the sugar
thoroughly beaten together, and added to this; then add the remainder of
the milk by degrees, then the seasoning, then the beaten whites of eggs
last. Much success in making this kind of pudding depends upon a strict
observance of this rule; for, although the materials may be good, if the
eggs are put into the milk before they are mixed with the flour, there
will be a custard at the top and a soft dough at the bottom of your dish. |
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| All sweet puddings require
a little salt to prevent insipidity and to draw out the flavor of the several
ingredients, but a grain too much will spoil any pudding. |
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| 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. |
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| 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. |
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| 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. |
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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. |
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| 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. |
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OTHER TIPS
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| Many baked pudding recipes
are quite as good boiled. As a safe rule boil the pudding twice as long
as you would bake it. |
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| 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. |
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| 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. |
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| When baked or boiled puddings
are sufficiently solid, turn them out of the dish they were baked in, bottom
uppermost and strew over them finely sifted sugar. |
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| 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. |
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 RECIPES
FOR PUDDINGS AND DUMPLINGS |
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