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1. |
Use fresh packs of china grass. |
|
2. |
Do not keep the set pudding in the freezer but
keep in the
refrigerator. |
|
3. |
If the jelly or china grass packs are stale, the
pudding will not set.
|
|
4. |
For quick setting use aluminum moulds. |
|
5. |
Always decorate the pudding, and always use
fresh cream.
|
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6. |
Take care to whip the cream gently. If
over-beaten, it will turn into butter.
|
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7. |
For double whip, put icing sugar when the cream
thickens and the churn slowly or beat with fork on ice tray. |
|
8. |
Dissolve china grass in 1/2-cup cold water, then
boil in the aluminum pot, cool and use.
|
|
9. |
In the recipe wherever syrup of the fruit is to
be used. Used the canned syrup of that fruit.
|
|
10. |
If fresh apples are to be used in the puddings,
mix the lemon juice. |
