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CHAPTER VII.
Sweet Dishes, Puddings, Cakes, &c.
GENERAL REMARKS.
The freshness of all ingredients for puddings is of great importance.
Dried fruits should be carefully picked, and sometimes washed and should then be dried. Rice, sago, and all kinds of seed should be soaked and well washed before they are mixed into puddings.
Half an hour should be allowed for boiling a bread pudding in a half pint basin, and so on in proportion.
All puddings of the custard kind require gentle boiling, and when baked must be set in a moderate oven.
