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PUDDINGS, &c.
OBSERVATIONS ON PUDDINGS AND CAKES.
The salt should always be washed from butter, when it is to be used in
any thing that has sugar for an ingredient, and also from that which is
melted to grease any kind of mould for baking--otherwise, there will be
a disagreeable salt taste on the outer side of the article baked.
Raisins should be stoned and cut in two, and have some flour sifted over
them--stir them gently in the flour, and take them out free from lumps;
the small quantity that adheres to them, will prevent their sticking
together, or falling in a mass to the bottom. Eggs must be fresh, or
they will not heal well: it is better to separate the yelks from the
whites always, though it is a more troublesome process; but for some
things it is essential to do so: when they are to be mixed with milk,
let it cool after boiling, or the eggs will poach; and only set it on
the fire a few minutes, to take off the raw taste of the eggs, stirring
it all the time. Currants require washing in many waters to cleanse
them; they must be picked and well dried, or they will stick together.
Almonds should be put in hot water till the skins will slip off, which
is called blanching; they must always be pounded with rose or orange
flower water, to prevent their oiling.
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