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| PUDDINGS. —General Remarks and Directions. 3
are mixed in with a final thorough beating, or stirring, and placed in the oven at once. The pudding-dish should always be well buttered, and, if to be a boiled pudding, the cloth must be first dipped into boiling hot water, then well floured on the outside. If boiled in a basin or mold, it must be buttered, and if a cloth is to be tied over it, it is to be treated the same as for boiling in a cloth; then when done, either way, dip into cold water, which will allow it to be emptied at once, without sticking, into a suitable dish to place upon the table; but always keep covered with the cloth or a napkin until placed upon the -table, but there ought to be no delay in serving after it is emptied out of the cloth. It is usual to direct that "puddings
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