PUDDINGS. 219 



by being preserved in sugar, it is the best economy to pro- 

 cure the double-refined loaf-sugar; then nothing is lost by 

 clarifying and separation of scum when making the sirup, 

 though when the fruit is added, the crude acids that float to 

 the surface should be removed. Let the sugar be always 

 dissolved in the water before going over the fire. Parboil 

 and skim most fruits in a weak sirup, and then cool them be- 

 fore putting them into the rich sirup made of sugar in equal 

 weight with the fruit. All fruits should simmer gently till soft 

 and transparent, and a kettle be kept for the single purpose 

 of preserving them ; the porcelain-lined kettles are desirable. 

 Select fruit for preserving that is just ripe, and very fair. 

 Most stone-fruit should have the stone taken out to keep 

 well. See receipts under respective heads. 



To preserve Ginger Root, soak the quantity you wish to 

 preserve two days in warm water, then scrape it, and slice it 

 rather thin ; make a sirup of the sugar after weighing it an 

 equal weight of the root ; take a little of the sirup, dilute it 

 with water, boil the root in it till it is tender, then skim out 

 the root, add the remainder of the sirup, and boil and skim 

 the sirup till it is thick and quite clear ; pour it over the gin- 

 ger when cold. 



PUDDINGS. As the intelligent housekeeper varies 

 these dishes to her fancy or convenience, we shall not give 

 large space to them. 



All boiled puddings should have room left them in the 

 cloth to swell, else they will be hard ; they should be tied in 

 such a manner as not to admit the water, or they will be 

 water-soaked ; they should be often turned in the pot to pre- 

 vent berries or raisins from settling ; a plate should be put 

 into the bottom of the pot, that the pudding may not get 

 scorched. Before the pudding is put into the cloth, this last 

 should be wrung out of hot water, be well shaken, and then 



