475 



teacup or small pudding basin ; plunge it into a saucepan 

 of boiling water, and let it boil fast for half an hour. It 

 should be just firm enough to stand when turned out of 

 the basin. 



Bread Puddings. Pour a cup of boiling milk on two 

 table-spoonfuls of bread crumbs ; when cold add the yolk 

 of a beaten egg to it, and boil in a basin for a quarter of 

 an hour or twenty minutes. Cinnamon boiled in the 

 milk, or a bruised bitter almond, together with lemon- 

 peel, may be employed as flavoring ingredients. 



Arrow-root Pudding is made by mixing a table-spoon- 

 ful of it in cold milk, then pouring it into boiling milk. 

 It must then be allowed to cool, when the yolk (well 

 beaten) of an egg must be added, and the pudding must 

 be put into a basin and boiled for ten minutes. All pud- 

 dings for invalids, having eggs in them, should be boiled 

 in preference to being baked. Baking is supposed to 

 render eggs less easy of digestion than boiling. 



WEAVING. 



Woven cloth is always composed of two sets of threads, 

 or, as the weavers call them, yarn, crossing each other at 

 right angles. One set extends the whole length of the 

 web or piece of cloth, and is called the warp ; the other 

 set runs from side to side of the web, or across the cloth, 

 and is called the woof or weft ; the latter is not a succes- 

 sion of different threads, but one continued thread through 

 the whole piece of cloth ; it passes alternately under and 

 over each thread of the warp, until it arrives at the out- 

 side one, or edge of the web ; it then passes round the 

 edge, and returns back over and under each warp thread 

 as before, but so that it now goes under those threads 

 which it went over before, thus firmly knitting together 

 the woven tissue. The outside yarn of the warp, round 

 which the weft doubles, is called the selvage ( 



