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Updated: May 11, 2025
For boiled puddings a regular pudding-boiler holding from three pints to two quarts is best, a tin pail with a very tight-fitting cover answering instead, though not as good. For large dumplings a thick pudding-cloth the best being of Canton flannel, used with the nap-side out should be dipped in hot water, and wrung out, dredged evenly and thickly with flour, and laid over a large bowl.
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