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Updated: May 8, 2025
Small tins for little cakes. One muffin-pan. One double milk-boiler, the inside boiler holding two quarts. One fish-boiler, which can also be used for hams. One deep bread-pan; a dish-pan is good, but must be kept for this. One steamer. One pudding-boiler. One cake-box. Six teaspoons. One bread-board. One rolling-pin. One meat-board. One wash-board. One lemon-squeezer. One potato-masher.
Two cups of flour in which is sifted a heaping teaspoonful of baking powder, two cups of sweet milk, four eggs, one teaspoonful of salt. Stir the flour gradually into the milk, and beat hard for five minutes. Beat yolks and whites separately, and then add to batter. Have the pudding-boiler buttered. Pour in the batter, and boil steadily for two hours.
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.
Butter a tin pudding-boiler, or a three-pint tin pail, and put in the mixture, setting the boiler into a kettle or saucepan of boiling water. Boil steadily for four hours, keeping the water always at the same level. At the end of that time, take out the boiler, and set in the oven for fifteen minutes to dry and form a crust. Turn out, and serve hot.
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