Rules to be observed in making Puddings, &c.

In boiled Puddings, take great Care the Bag or Cloth be very clean, and not soapy, and dipped in hot Water, and then well flowered. If a Bread-pudding, tye it loose; if a Batter-pudding, tye it close; and be sure the Water boils when you put the Pudding in, and you should move your Puddings in the Pot now and then, for fear they stick. When you make a Batter-pudding, first mix the Flour well with a little Milk, then put in the Ingredients by degrees, and it will be smooth and not have Lumps; but for a plain Batter-pudding, the best way is to strain it through a coarse Hair Sieve, that it may neither have Lumps, nor the Treadels of the Eggs: And all other Puddings, strain the Eggs when they are beat. If you boil them in Wooden-bowls, or China-dishes, butter the Inside before you put in your Batter: And all baked Puddings, butter the Pan or Dish, before the Pudding is put in.