Beat your eggs very light—and, if you put in only one or two, whip
white and yolk separately, beating the latter into the sugar before
adding the whites.
Fruit, rice, corn-starch, and bread puddings require a steady,
moderate oven in baking. Custard and batter puddings should be put
into the dish, and this into the oven, the instant they are mixed, and
baked quickly. _No_ pudding, unless it be raised with yeast, should
be allowed to stand out of the oven after the ingredients are put
together. Give one final hard stir just before it goes in, and be sure
the mould is well greased.