Common Sense in the Household: A Manual of Practical Housewifery

by Marion Harland

Baked Puddings.

Beat your eggs very light—and, if you put in only one or two, whip white and yolk separately, beating the latter into the sugar before adding the whites.

Fruit, rice, corn-starch, and bread puddings require a steady, moderate oven in baking. Custard and batter puddings should be put into the dish, and this into the oven, the instant they are mixed, and baked quickly. No pudding, unless it be raised with yeast, should be allowed to stand out of the oven after the ingredients are put together. Give one final hard stir just before it goes in, and be sure the mould is well greased.