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Simple Directions For Making Puddings Cooking Recipe

Below is the quick and easy cooking recipe for Directions For Making Puddings.

A bag that is used for boiling puddings, should be made of thick cotton cloth. Before the pudding is turned in, the bag should be dipped into water, wrung out, and the inside of it floured. When the pudding is turned in, tie the bag tight, leaving plenty of room for the pudding to swell out in. Indian and flour puddings require a great deal of room. Put them in a pot of boiling water, with an old plate at the bottom of the pot, to keep the pudding bag from sticking to it. When the pudding has been in a few minutes, turn the bag over, or the pudding will settle, and be heavy. There should be water enough in the pot to cover the pudding, and it should not be allowed to stop boiling a minute—if so, the pudding will not be nice. A tea-kettle of boiling water should be kept on the fire, to turn in as the water boils away. When the pudding is done, dip the bag into cold water for a minute—the pudding will then come out easily. When puddings are baked, the fruit should not be put in till the pudding has begun to thicken, otherwise they will sink to the bottom of the pudding.

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