PUDDINGS AND JELLIES.
Here are four ideas about puddings and jellies’that will be of substantial aid to many cooks :—- To make coffee-like crust around a steamed pudding;' grease the sides of the basin thickly, then shake brown sugar around sides and bottom before adding the pudding mixture. The only certain way to know when a boiled pudding is cooked is to time it according to the directions for cooking. If you neglect to do this and are in a quandary it is reasonably certain that your pudding will be cooked when the pudding cloth begins to wrinkle. If you desire to prepare a jelly hurriedly, pour on half the amount of boiling water and dissolve ingredients thoroughly. Instead of using boiling water for the remaining half of the water, add cold water, and the jellv will set in half the time. To add a tounch of noveltv to a jelly, wait until partly set, beat with an egg, beater, and alow to set quickly bn ice.. This will give the jelly a fluffy consistency: and it will be very light and palatable.
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https://paperspast.natlib.govt.nz/newspapers/MS19381020.2.159.4
Bibliographic details
Manawatu Standard, Volume LVIII, Issue 276, 20 October 1938, Page 15
Word Count
182PUDDINGS AND JELLIES. Manawatu Standard, Volume LVIII, Issue 276, 20 October 1938, Page 15
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