Baked Puddings and Dumplings

In Baked Puddings this invariable rule must be observed: the whites and the yolks of the eggs must be beaten separately, if you would achieve the best results. Custards come under the same class as Puddings, in a way, and when baked both should be put into the oven the moment they are made, and baked instantly. Once done, they should be taken out, and if to be eaten hot, should be served at once; if cold, they should be set in a cool, sweet, fresh place. Nothing so absorbs as milk, and when this ingredient enters into the composition of any dish, if it is to be eaten cold, care should be taken to keep it in a cool, fresh place.