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| PUDDINGS. —General Remarks and Directions. 4
be tied loosely, " but you will see in the first receipt, that this plan is wrong, as it gives too much chance for water to get in and make them " soggy. " Steam puddings often swell up and crack open—a sure sign of lightness. In boiling a pudding, remember this, the water must be boiling before the pudding is put in, and not allowed to slacken lest it becomes clammy or " soggy, " as the sailor calls it in the first receipt. Keep the pudding also well covered all the time by pouring in boiling hot water, if needed, from time to time. To prevent the pudding from adhering or sticking to the kettle, cloth or dish, while boiling move it occasionally or else put a tin cover of some other dish into the bottom of the kettle, to make at least hall an
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