PREPARATION OF PUDDINGS
38. As has already been learned, puddings are cooked by being boiled, steamed, or baked. No different utensils from those used in the making of custards and cakes need be provided for the making of puddings except, perhaps, a steamer. A utensil of this kind, which is required for steamed puddings, consists of a large pan, which sets directly over the flame and into which the water is poured; a second pan, which fits closely into the first one and into which the pudding is put; and a spout, into which the water may be poured. The steamer must be very closely covered in order that all the steam, which does the cooking, may be retained. An apparatus that will answer the purpose of a steamer may be improvised, however, if there are in the supply of household utensils a pan, a colander, and a cover that will fit tight enough to retain the steam; or, instead of putting the pudding directly in the second pan of the steamer, it may be put into individual molds or a pan that will hold a sufficient quantity to serve just the desired number of persons and these then set in the second pan to cook.
39. Steamed puddings ready to serve are shown in Figs. 25 and 26. The pudding in Fig. 25 shows how a pudding that has been steamed in one large mold will appear. The mold used may be just large enough for the number of persons to be served or it may be larger and what remains used for another meal. Fig. 26 shows a pudding that has been steamed in individual molds. Whichever one of these two methods of preparing steamed puddings is preferred may be adopted.
When puddings are cooked by steaming, it should be remembered that the steaming process must be continuous. Therefore, if water must be added during the cooking, boiling water should be used so as not to lower the temperature and stop the formation of steam. After being steamed sufficiently, puddings of this kind are often placed in the oven for a short time in order to dry the surface.
40. The baking of puddings is so similar to the baking of cakes and custards that the same directions apply. A few points, however, should be kept well in mind if good puddings would be the result. The utensil in which a pudding that is to be baked is put may be of any desired shape, but it should always be greased. This also holds true in the case of puddings that are to be steamed. Puddings that contain an egg-and-milk mixture, as, for instance, bread pudding, must necessarily, as with custards, be baked at a temperature low enough to prevent them from curding.
RECIPES FOR PUDDINGS
41. In the preparation of many puddings here considered, left-over materials, such as bread, rolls, stale cake, cookies, etc., may be utilized to advantage. Consequently, when the housewife is making desserts, she should endeavor to make good use of all such things in case they cannot be used by themselves.