A bag that is used for boiling puddings, should be made of thick cotton
cloth. Before the pudding is turned in, the bag should be dipped into
water, wrung out, and the inside of it floured. When the pudding is
turned in, tie the bag tight, leaving plenty of room for the pudding to
swell out in. Indian and flour puddings require a great deal of room.
Put them in a pot of boiling water, with an old plate at the bottom of
the pot, to keep the pudding bag from sticking to it. When the pudding
has been in a few minutes, turn the bag over, or the pudding will
settle, and be heavy. There should be water enough in the pot to cover
the pudding, and it should not be allowed to stop boiling a minute--if
so, the pudding will not be nice. A tea-kettle of boiling water should
be kept on the fire, to turn in as the water boils away. When the
pudding is done, dip the bag into cold water for a minute--the pudding
will then come out easily. When puddings are baked, the fruit should not
be put in till the pudding has begun to thicken, otherwise they will
sink to the bottom of the pudding.