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| PUDDINGS. —General Remarks and Directions. 2
when just done, to be carefully drawn to the mouth of the oven and covered with the frosting, or meringue, and a few minutes more given to nicely brown it; then taken hot to the table— nothing, it seems to the author, is so out of place as to pretend to have a pudding, just baked, come to the table only luke-warm (half cold); for me, I tell them: " Save this for me till tea-time, as I love cold pudding very much. " But, of course, I would not add: " I dislike a half-cold one, " but I do dislike them "all samee. " Bread puddings, or those made with corn-starch, rice, or fruits, require only a moderate oven to bake them; while butter or custard puddings require not only a quick oven, but should go into it as soon as all the ingredients
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