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| PUDDINGS. —General Remarks and Directions.1
Puddings are much like cake, and require about the same manipulation (skillful hand-working), and much the same ingredients. Eggs should be well beaten, and usually the whites and yolks are beaten separately although not quite so essential; but if so beaten the yolks should be beaten into the sugar before creaming in the butter, then the whites, having been well beaten; saving the whites of a sufficient number, when desired, to frost the top of a pudding—latterly called a meringue, made by whipping the whites of three or four eggs to a froth, with a tablespoon of powdered sugar to each egg used, with a little lemon juice, or such other fruit juice, as orange, etc., or some of the flavoring extracts, as rose, cinnamon-waters, etc., as you have or prefer; the pudding,
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