5 Steps to a 5: AP Statistics 2021 Corey

Andreasen
Visit to download the full and correct content document:
https://ebookmass.com/product/5-steps-to-a-5-ap-statistics-2021-corey-andreasen/
More products digital (pdf, epub, mobi) instant
download maybe you interests ...

5 Steps to a 5: AP Statistics 2021 Elite Student

Edition Corey Andreasen & Deanna Krause Mcdonald

https://ebookmass.com/product/5-steps-to-a-5-ap-
statistics-2021-elite-student-edition-corey-andreasen-deanna-
krause-mcdonald/

5 Steps to a 5: AP Biology 2021 Mark Anestis

https://ebookmass.com/product/5-steps-to-a-5-ap-
biology-2021-mark-anestis/

5 Steps to a 5: AP Physics C 2021 Greg Jacobs

https://ebookmass.com/product/5-steps-to-a-5-ap-
physics-c-2021-greg-jacobs/

5 Steps to a 5: AP Psychology 2021 Laura Lincoln

Maitland

https://ebookmass.com/product/5-steps-to-a-5-ap-
psychology-2021-laura-lincoln-maitland/
5 Steps to a 5: AP Calculus AB 2021 William Ma

https://ebookmass.com/product/5-steps-to-a-5-ap-calculus-
ab-2021-william-ma/

5 Steps to a 5: AP Calculus BC 2021 William Ma

https://ebookmass.com/product/5-steps-to-a-5-ap-calculus-
bc-2021-william-ma/

5 Steps to a 5: AP Physics C 2021 Greg Jacobs

https://ebookmass.com/product/5-steps-to-a-5-ap-
physics-c-2021-greg-jacobs-2/

5 Steps to a 5: AP Microeconomics 2021 Eric R. Dodge

https://ebookmass.com/product/5-steps-to-a-5-ap-
microeconomics-2021-eric-r-dodge/

5 Steps to a 5: AP Environmental Science 2021 1st

Edition Courtney Mayer

https://ebookmass.com/product/5-steps-to-a-5-ap-environmental-
science-2021-1st-edition-courtney-mayer/
Copyright © 2021, 2019, 2018 by McGraw Hill. All rights reserved.
Except as permitted under the United States Copyright Act of 1976,
no part of this publication may be reproduced or distributed in any
form or by any means, or stored in a database or retrieval system,
without the prior written permission of the publisher.

ISBN: 978-1-26046719-2
MHID: 1-26-046719-8

The material in this eBook also appears in the print version of this
title: ISBN: 978-1-26-046718-5, MHID: 1-26-046718-X.

eBook conversion by codeMantra

Version 1.0

All trademarks are trademarks of their respective owners. Rather

than put a trademark symbol after every occurrence of a
trademarked name, we use names in an editorial fashion only, and
to the benefit of the trademark owner, with no intention of
infringement of the trademark. Where such designations appear in
this book, they have been printed with initial caps.

McGraw-Hill Education eBooks are available at special quantity

discounts to use as premiums and sales promotions or for use in
corporate training programs. To contact a representative, please visit
the Contact Us page at www.mhprofessional.com.

McGraw Hill, the McGraw Hill logo, 5 Steps to a 5, and related trade
dress are trademarks or registered trademarks of McGraw Hill and/or
its affiliates in the United States and other countries and may not be
used without written permission. All other trademarks are the
property of their respective owners. McGraw Hill is not associated
with any product or vendor mentioned in this book.

AP, Advanced Placement Program, and College Board are registered

trademarks of the College Board, which was not involved in the
production of, and does not endorse, this product.

TERMS OF USE

This is a copyrighted work and McGraw-Hill Education and its

licensors reserve all rights in and to the work. Use of this work is
subject to these terms. Except as permitted under the Copyright Act
of 1976 and the right to store and retrieve one copy of the work,
you may not decompile, disassemble, reverse engineer, reproduce,
modify, create derivative works based upon, transmit, distribute,
disseminate, sell, publish or sublicense the work or any part of it
without McGraw-Hill Education’s prior consent. You may use the
work for your own noncommercial and personal use; any other use
of the work is strictly prohibited. Your right to use the work may be
terminated if you fail to comply with these terms.

THE WORK IS PROVIDED “AS IS.” McGRAW-HILL EDUCATION AND

ITS LICENSORS MAKE NO GUARANTEES OR WARRANTIES AS TO
THE ACCURACY, ADEQUACY OR COMPLETENESS OF OR RESULTS
TO BE OBTAINED FROM USING THE WORK, INCLUDING ANY
INFORMATION THAT CAN BE ACCESSED THROUGH THE WORK VIA
HYPERLINK OR OTHERWISE, AND EXPRESSLY DISCLAIM ANY
WARRANTY, EXPRESS OR IMPLIED, INCLUDING BUT NOT LIMITED
TO IMPLIED WARRANTIES OF MERCHANTABILITY OR FITNESS FOR
A PARTICULAR PURPOSE. McGraw-Hill Education and its licensors do
not warrant or guarantee that the functions contained in the work
will meet your requirements or that its operation will be
uninterrupted or error free. Neither McGraw-Hill Education nor its
licensors shall be liable to you or anyone else for any inaccuracy,
error or omission, regardless of cause, in the work or for any
damages resulting therefrom. McGraw-Hill Education has no
responsibility for the content of any information accessed through
the work. Under no circumstances shall McGraw-Hill Education
and/or its licensors be liable for any indirect, incidental, special,
punitive, consequential or similar damages that result from the use
of or inability to use the work, even if any of them has been advised
of the possibility of such damages. This limitation of liability shall
apply to any claim or cause whatsoever whether such claim or cause
arises in contract, tort or otherwise.

Cross-Platform Prep Course

Single User License Terms and Conditions
Access to the digital content included with this book is governed by
the McGraw Hill License Agreement outlined below. By using this
digital content you agree to the terms of that license.
DURATION OF LICENSE. Access to the Cross-Platform Prep
Course will expire one year from your initial login.
Your purchase of this McGraw Hill product, including its access
code through a retail store is subject to the refund policy of that
store.
The Content is a copyrighted work of McGraw Hill and McGraw
Hill reserves all rights in and to the Content. The Work is © 2021 by
McGraw Hill.
RESTRICTIONS ON TRANSFER. The user is receiving only a
limited right to use the Content for user’s own internal and personal
use, dependent on purchase and continued ownership of this Cross-
Platform product. The user may not reproduce, forward, modify,
create derivative works based upon, transmit, distribute,
disseminate, sell, publish, or sublicense the Content or in any way
commingle the Content with other third party content, without
McGraw Hill’s consent.
LIMITED WARRANTY. The McGraw Hill Content is provided on an
“as is” basis. Neither McGraw Hill nor its licensors make any kind,
either express or implied, including, but not limited to, implied
warranties of merchantability or fitness for a particular purpose or
use as to any McGraw Hill Content or the information therein or any
warranties as to the accuracy, completeness, currentness, or results
to be obtained from, accessing or suing the McGraw Hill content, or
any material referenced in such content or any information entered
into licensee’s product by users or other persons and/or any material
available on or that can be accessed through the licensee’s product
(including via any hyperlink or otherwise) or as to non-infringement
of third party rights. Any warranties of any kind, whether express or
implied, are disclaimed. Any material or data obtained through use
of the McGraw Hill content is at your own discretion and risk and
user understands that it will be solely responsible for any resulting
damage to its computer system or loss of data.
Neither McGraw Hill nor its licensors shall be liable to any
subscriber or to any user or anyone else for any inaccuracy, delay,
interruption in service, error or omission, regardless of cause, or for
any damage resulting therefrom.
In no event will McGraw Hill or its licensors be liable for any
indirect, special or consequential damages, including but not limited
to, lost time, lost money, lost profits or good will, whether in
contract, tort, strict liability or otherwise, and whether or not such
damages are foreseen or unforeseen with respect to any use of the
McGraw Hill content.
 CONTENTS

Preface
Acknowledgments
About the Authors
Introduction: The Five-Step Program

STEP 1 Set Up Your Study Program

1 What You Need to Know About the AP Statistics
Exam
Background Information
Some Frequently Asked Questions About the AP
Statistics Exam
2 How to Plan Your Time
Three Approaches to Preparing for the AP Statistics
Exam
Calendar for Each Plan

STEP 2 Determine Your Test Readiness

3 Take a Diagnostic Exam
AP Statistics Diagnostic Test
Answers and Explanations
Interpretation: How Ready Are You?
Section I: Multiple-Choice Questions
Section II: Free-Response Questions
Composite Score

STEP 3 Develop Strategies for Success

 4 Tips for Taking the Exam
General Test-Taking Tips
Tips for Multiple-Choice Questions
Tips for Free-Response Questions
Specific Statistics Content Tips

STEP 4 Review the Knowledge You Need to Score High

5 One-Variable Data Analysis
Descriptive versus Inferential Statistics
Parameters versus Statistics
Quantitative versus Categorical (Qualitative) Data
Graphical Analysis
Measures of Center
Estimating Means and Medians From Grouped Data
Measures of Spread
Position of a Term in a Distribution
Normal Distribution
Rapid Review
Practice Problems
Cumulative Review Problems
Solutions to Practice Problems
Solutions to Cumulative Review Problems
6 Two-Variable Data Analysis
Scatterplots
Correlation
Linear Models
Residuals
Coefficient of Determination
Outliers and Influential Observations
Transformations to Achieve Linearity
Rapid Review
Practice Problems
 Cumulative Review Problems
Solutions to Practice Problems
Solutions to Cumulative Review Problems
7 Design of a Study: Sampling, Surveys, and Experiments
Samples
Sampling Bias
Experiments and Observational Studies
Rapid Review
Practice Problems
Cumulative Review Problems
Solutions to Practice Problems
Solutions to Cumulative Review Problems
8 Probability and Random Variables
Probability
Random Variables
Normal Probabilities
Simulation and Random Number Generation
Transforming and Combining Random Variables
Rules for the Mean and Standard Deviation of Combined
Random Variables
Rapid Review
Practice Problems
Cumulative Review Problems
Solutions to Practice Problems
Solutions to Cumulative Review Problems
9 Binomial Distributions, Geometric Distributions, and
Sampling Distributions
Binomial Distributions
Normal Approximation to the Binomial
Geometric Distributions
Sampling Distributions
Sampling Distributions of a Sample Proportion
 Rapid Review
Practice Problems
Cumulative Review Problems
Solutions to Practice Problems
Solutions to Cumulative Review Problems
10 Inference: Estimating with Confidence Intervals
Estimation and Confidence Intervals
Formula for a Confidence Interval for a Proportion
Conditions for a Confidence Interval for a Proportion
Construct and Interpret a Confidence Interval for a
Proportion
Confidence Level as a Capture Rate
Sample Size
Rapid Review
Practice Problems
Cumulative Review Problems
Solutions to Practice Problems
Solutions to Cumulative Review Problems
11 Inference: Testing Hypotheses
Statistical Significance and P-Value
The Hypothesis-Testing Procedure
Recap of Hypothesis (Significance) Testing
Inference for a Single Population Proportion
Type I and Type II Errors and the Power of a Test
Inference for the Difference Between Two Population
Proportions
z-Procedures versus t-Procedures
Inference for a Single Population Mean
Inference for the Difference Between Two Population
Means
Rapid Review
Practice Problems
 Cumulative Review Problems
Solutions to Practice Problems
Solutions to Cumulative Review Problems
12 Inference for Regression
Simple Linear Regression
Inference for the Slope of a Regression Line
Confidence Interval for the Slope of a Regression Line
Inference for Regression Using Technology
Rapid Review
Practice Problems
Cumulative Review Problems
Solutions to Practice Problems
Solutions to Cumulative Review Problems
13 Inference for Categorical Data: Chi-Squared Tests
Chi-Square Goodness-of-Fit Test
Inference for Two-Way Tables
Rapid Review
Practice Problems
Cumulative Review Problems
Solutions to Practice Problems
Solutions to Cumulative Review Problems
14 Free Response Question 6: The Investigative Task
solution
General Tips for the Investigative Task

STEP 5 Build Your Test-Taking Confidence

AP Statistics Practice Test 1
AP Statistics Practice Test 2

ELITE STUDENT EDITION 5 Minutes to a 5

180 Daily Questions and Activities

Appendixes
Formula Sheet
Tables
Bibliography
Websites
Glossary
 PREFACE

Congratulations, you are now an AP Statistics student. AP Statistics

is one of the most interesting and useful subjects you will study in
school. Sometimes it has the reputation of being easy compared to
calculus. However, it can be deceptively difficult, especially in the
second half. It is different and challenging in its own way. Unlike
calculus, where you are expected to get precise answers, in statistics
you are expected to learn to become comfortable with uncertainly.
Instead of saying things like, “The answer is . . .” you will more often
find yourself saying things like, “We are confident that . . .” or “We
have evidence that . . .” It’s a new and exciting way of thinking.
How do you do well on the AP exam? By understanding statistical
principles. Keep up on the material during your AP Statistics class
and read this book to review and prepare for the exam. Note that
the questions on the AP exam are generally quite conceptual. In
addition to doing computations, you will need to explain why you did
them and what they mean. This also means you must communicate
your thoughts clearly. You can always use a calculator, so learn to
use it well. But success on the AP Statistics exam will require more
than pushing buttons.
This book is self-contained in that it covers all of the material
required by the course content description published by the College
Board. However, it is not designed to substitute for an in-class
experience or for your textbook. Use this book as a supplement to
your in-class studies, as a reference for a quick refresher on a topic,
and as one of your major resources as you prepare for the AP exam.
This edition extends and updates previous editions. It takes into
account changes in thinking about AP Statistics since the publication
of the first edition in 2004 and includes some topics that should help
you understand what is important when answering questions on the
exam.
You should begin your preparations by reading through the
Introduction and Step 1. However, you shouldn’t attempt the
Diagnostic Exam in Chapter 3 until you have been through all of the
material in the course. Then you can take the exam to help you
determine which topics need more of your attention during the
course of your review. Note that the Diagnostic Exam simulates the
AP exam to a reasonable extent (although the questions are more
basic) and the Practice Exams are similar in style and length to the
AP exam.
So, how do you get the best possible score on the AP Statistics
exam?
• Pick one of the study plans from this book.
• Study the chapters and do the practice problems.
• Take the Diagnostic Exam and the Practice Exams.
• Review as necessary based on your performance on the
Diagnostic Exam and the Practice Exams.
• Get a good night’s sleep before the exam.

Selected Epigrams about Statistics

All models are wrong, but some of them are useful.

—George Box

Very few people actually use calculus in a conscious, meaningful way

in their day-to-day lives. On the other hand, statistics–that’s a
subject that you could, and should, use on a daily basis.
—Arthur Benjamin

If the statistics are boring, you’ve got the wrong numbers.

—Edward Tufte

I keep saying the sexy job in the next ten years will be statisticians.
—Hal Varian
The best thing about being a statistician is that you get to play in
everyone’s backyard.
—John Tukey

The lottery is a tax on people who flunked math.

—Monique Lloyd

So much of the physical world has been explored. But the deluge of
data I get to investigate really lets me chart new territory. Genetic
data from people living today forms an archaeological record of what
happened to their ancestors living 10,000 years ago.
–Pardis Sabeti

As statisticians, we all have important stories to tell. No matter

where you work or what you do, I encourage you to TELL OUR
STORIES to your employers, to your students, to a high school class,
to the media, and to the public. Let’s help everyone appreciate
statistics!
–Jessica Utts
Another random document with
no related content on Scribd:
 A BREAD PUDDING.

Sweeten a pint of new milk with three ounces of fine sugar, throw
in a few grains of salt, and pour it boiling on half a pound of fine and
lightly-grated bread-crumbs; add an ounce of fresh butter, and cover
them with a plate; let them remain for half an hour or more, and then
stir to them four large well-whisked eggs, and a flavouring of nutmeg
or of lemon-rind; pour the mixture into a thickly-buttered mould or
basin, which holds a pint and a half, and which ought to be quite full;
tie a paper and a cloth tightly over, and boil the pudding for exactly
an hour and ten minutes. This is quite a plain receipt, but by omitting
two ounces of the bread, and adding more butter, one egg, a small
glass of brandy, the grated rind of a lemon, and as much sugar as
will sweeten the whole richly, a very excellent pudding will be
obtained; candied orange-peel also has a good effect when sliced
thinly into it; and half a pound of currants is generally considered a
further improvement.
New milk, 1 pint; sugar, 3 oz.; salt, few grains; bread-crumbs, 1/2
lb.; eggs, 4 (5, if very small); nutmeg or lemon-rind at pleasure: 1
hour and 10 minutes.
Or: milk, 1 pint; bread-crumbs, 6 oz.; butter, 2 to 3 oz.; sugar, 4
oz.; eggs, 5; brandy, small glassful; rind, 1 lemon. Further additions
at choice: candied peel, 1-1/2 oz.; currants, 1/2 lb.
 A BROWN BREAD PUDDING.

To half a pound of stale brown bread, finely and lightly grated, add
an equal weight of suet chopped small, and of currants cleaned and
dried, with half a saltspoonful of salt, three ounces of sugar, the third
of a small nutmeg grated, two ounces of candied peel, five well-
beaten eggs, and a glass of brandy. Mix these ingredients
thoroughly, and boil the pudding in a cloth for three hours and a half.
Send port wine sauce to table with it. The grated rind of a large
lemon may be added to this pudding with good effect.
Brown bread, suet, and currants, each 8 oz.; sugar, 3 oz.; candied
peel, 2 oz.; salt, 1/2 saltspoonful; 1/3 of small nutmeg; eggs, 5;
brandy, 1 wineglassful: 3-1/2 hours.
 A GOOD BOILED RICE PUDDING.

Swell gradually,[148] and boil until quite soft and thick, four
ounces and a half of whole rice in a pint and a half of new milk;
sweeten them with from three to four ounces of sugar, broken small,
and stir to them while they are still quite hot, the grated rind of half a
large lemon, four or five bitter almonds, pounded to a paste, and four
large well-whisked eggs; let the mixture cool, and then pour it into a
thickly-buttered basin, or mould, which should be quite full; tie a
buttered paper and a floured cloth over it, and boil the pudding
exactly an hour; let it stand for two or three minutes before it is
turned out, and serve it with sweet sauce, fruit syrup, or a compôte
of fresh fruit. An ounce and a half of candied orange-rind will improve
it much, and a couple of ounces of butter may be added to enrich it,
when the receipt without is considered too simple. It is excellent
when made with milk highly flavoured with cocoa-nut, or with vanilla.
148. That is to say, put the rice into the milk while cold, heat it slowly, and let it
only simmer until it is done.

Whole rice, 4-1/2 oz.; new milk (or cocoa-nut-flavoured milk), 1-1/2
pint; sugar, 3 to 4 oz.; salt, a few grains; bitter almonds, 4 to 6; rind
of 1/2 lemon; eggs, 4: boiled 1 hour.
 CHEAP RICE PUDDING.

Wash six ounces of rice, mix it with three quarters of a pound of

raisins, tie them in a well-floured cloth, giving them plenty of room to
swell; boil them exactly an hour and three quarters, and serve the
pudding with very sweet sauce: this is a nice dish for the nursery. A
pound of apples pared, cored, and quartered, will also make a very
wholesome pudding, mixed with the rice, and boiled from an hour
and a quarter to an hour and a half; and sultana raisins and rice will
give another good variety of this simple pudding.
Rice, 6 oz.; raisins, 1/2 lb.: 2 hours. Or, rice, 6 oz.; apples, 1 lb.: 1-
1/4 to 1-1/2 hour.
 RICE AND GOOSEBERRY PUDDING.

Spread six ounces of rice equally over a moist and well-floured

pudding-cloth, and place on it a pint of green gooseberries,
measured after the heads and stalks have been taken off. Gather the
cloth up carefully round the fruit, give room for the rice to swell, and
boil the pudding for an hour and a quarter. Very sweet sauce, or
plenty of sugar, should be eaten with it.
Rice, 6 oz.; green gooseberries, 1 pint: 1-1/2 hour.
 FASHIONABLE APPLE DUMPLINGS.

These are boiled in small knitted or closely-netted cloths (the

former have, we think, the prettiest effect), which give quite an
ornamental appearance to an otherwise homely dish. Take out the
cores without dividing the apples, which should be large, and of a
good boiling kind, and fill the cavities with orange or lemon
marmalade; enclose them in a good crust rolled thin, draw the cloths
round them, tie them closely, and boil them for three quarters of an
hour. Lemon dumplings may be boiled in the same way.
3/4 to 1 hour, if the apples be not of the best boiling kind.
 ORANGE SNOW-BALLS.

Take out the unhusked grains, and wash well half a pound of rice;
put it into plenty of water, and boil it rather quickly for ten minutes;
drain and let it cool. Pare four large, or five small oranges, and clear
from them entirely the thick white inner skin; spread the rice, in as
many equal portions as there are oranges, upon some pudding or
dumpling cloths; tie the fruit separately in these, and boil the snow-
balls for an hour and a half; turn them carefully on to a dish, and
strew plenty of sifted sugar over them. The oranges carefully pared
may be enclosed in a thin paste and boiled for the same time. Rice,
8 oz.; China oranges, 5: 1-1/2 hour.
 APPLE SNOW-BALLS.

Pare and core some large pudding-apples, without dividing them,

prepare the rice as in the foregoing receipt, enclose them in it, and
boil them for one hour: ten minutes less will be sufficient should the
fruit be but of moderate size. An agreeable addition to them is a slice
of fresh butter, mixed with as much sugar as can be smoothly
blended with it, and a flavouring of powdered cinnamon, or of
nutmeg: this must be sent to table apart from them, not in the dish.
 LIGHT CURRANT DUMPLINGS.

For each dumpling take three tablespoonsful of flour, two of finely-

minced suet, and three of currants, a slight pinch of salt, and as
much milk or water as will make a very thick batter of the ingredients.
Tie the dumplings in well-floured cloths, and boil them for a full hour:
they may be served with very sweet wine sauce.
 LEMON DUMPLINGS. (LIGHT AND GOOD.)

Mix, with ten ounces of fine bread-crumbs, half a pound of beef

suet, chopped extremely small, one large tablespoonful of flour, the
grated rinds of two small lemons, or of a very large one, four ounces
of pounded sugar, three large or four small eggs beaten and
strained, and last of all, the juice of the lemons, or part of it, also
strained. Divide these into four equal portions, tie them in well-
floured cloths, and boil them an hour. The dumplings will be
extremely light and delicate: if wished very sweet, more sugar must
be added to them. The syrup of preserved ginger would be both a
wholesome and appropriate sauce for them.
 SUFFOLK, OR HARD DUMPLINGS.

Mix a little salt with some flour, and make it into a smooth and
rather lithe paste, with cold water or skimmed milk; form it into
dumplings, and throw them into boiling water: in half an hour they will
be ready to serve. A better kind of dumpling is made by adding
sufficient milk to the flour to form a thick batter, and then tying the
dumplings in small well-floured cloths. In Suffolk farmhouses, they
are served with the dripping-pan gravy of roast meat, and they are
sometimes made very small indeed, and boiled with stewed shin of
beef.
 NORFOLK DUMPLINGS.

Take a pound of dough from a baking of very light white bread,

and divide it into six equal parts; mould these into dumplings, drop
them into a pan of fast boiling water, and boil them quickly from
twelve to fifteen minutes. Send them to table the instant they are
dished, with wine sauce or raspberry vinegar. In some counties they
are eaten with melted butter, well sweetened, and mixed with a little
vinegar. They must never be cut, but should be torn apart with a
couple of forks.
 SWEET BOILED PATTIES. (GOOD.)

Mix into a very smooth paste, three ounces of finely-minced suet

with eight of flour, and a light pinch of salt; divide it into fourteen balls
of equal size, roll them out quite thin and round, moisten the edges,
put a little preserve into each, close the patties very securely to
prevent its escape, throw them into a pan of boiling water, and in
from ten to twelve minutes lift them out, and serve them instantly.
Butter-crust may be used for them instead of suet but it will not be so
light.
Flour, 8 oz.; suet, 3 oz.; little salt; divided into fourteen portions:
boiled 10 to 12 minutes.
 BOILED RICE TO BE SERVED WITH STEWED FRUITS,
PRESERVES, OR RASPBERRY VINEGAR.

Take out the discoloured grains from half a pound of good rice;
and wash it in several waters; tie it very loosely in a pudding cloth,
put it into cold water; heat it slowly, and boil it for quite an hour, it will
then be quite solid and resemble a pudding in appearance. Sufficient
room must be given to allow the grain to swell to its full size, or it will
be hard; but too much space will render the whole watery. With a
little experience, the cook will easily ascertain the exact degree to be
allowed for it. Four ounces of rice will require quite three quarters of
an hour’s boiling; a little more or less of time will sometimes be
needed, from the difference of quality in the grain. It should be put
into an abundant quantity of water, which should be cold and then
very slowly heated.
Carolina rice, 1/2 lb.: boiled 1 hour. 4 oz.: 3/4 hour.
CHAPTER XXI.

Baked Puddings.

Pudding garnished with

Preserves.
 INTRODUCTORY REMARKS.

We have little to add here to the remarks

which will be found at the commencement
of the preceding Chapter, as they will apply
equally to the preparation of these and of
boiled puddings.
All of the custard kind, whether made of
eggs and milk only, or of sago, arrow-root,
rice, ground or in grain, vermicelli, &c., Baked Pudding
require a very gentle oven, and are spoiled Mould.
by fast-baking. Those made of batter on the
contrary, should be put into one sufficiently
brisk to raise them quickly but without scorching them. Such as
contain suet and raisins must have a well-heated but not a fierce
oven; for as they must remain long in it to be thoroughly done,
unless carefully managed they will either be much too highly
coloured or too dry.
By whisking to a solid froth the whites of the eggs used for any
pudding, and stirring them softly into it at the instant of placing it in
the oven it will be rendered exceedingly light, and will rise very high
in the dish; but as it will partake then of the nature of a soufflé, it
must be despatched with great expedition to table from the oven, or
it will become flat before it is served.
When a pudding is sufficiently browned on the surface (that is to
say, of a fine equal amber-colour) before it is baked through, a sheet
of writing paper should be laid over it, but not before it is set: when
quite firm in the centre it will be done.
Potato, batter, plum, and every other kind of pudding indeed which
is sufficiently solid to allow of it, should be turned on to a clean hot
dish from the one in which it is baked, and strewed with sifted sugar
before it is sent to table.
 Minute directions for the preparation and management of each
particular variety of pudding will be found in the receipt for it.
 A BAKED PLUM PUDDING EN MOULE, OR MOULDED.

Mingle thoroughly in a large pan or bowl half a pound of the nicest

beef-kidney suet minced very small, half a pound of carefully stoned
raisins, as many currants, four ounces of pounded sugar, half a
pound of flour, two ounces of candied citron and lemon or orange
rind, four large well whisked eggs, a small cup of milk, a glass of
brandy, a tiny pinch of salt, and some nutmeg or powdered ginger.
Beat the whole up lightly, pour it into a well-buttered mould or cake-
tin and bake it in a moderate oven from an hour and a half to two
hours. Turn it from the mould and send it quickly to table with
Devonshire cream, or melted apricot marmalade for sauce.
 THE PRINTER’S PUDDING.

Grate very lightly six ounces of the crumb of a stale loaf, and put it
into a deep dish. Dissolve in a quart of cold new milk four ounces of
good Lisbon sugar; add it to five large, well-whisked eggs, strain,
and mix them with the bread-crumbs; stir in two ounces of a fresh
finely-grated cocoa-nut; add a flavouring of nutmeg or of lemon-rind,
and the slightest pinch of salt; let the pudding stand for a couple of
hours to soak the bread; and bake it in a gentle oven for three-
quarters of an hour: it will be excellent if carefully made, and not too
quickly baked. When the cocoa-nut is not at hand, an ounce of butter
just dissolved, should be poured over the dish before the crumbs are
put into it; and the rind of an entire lemon may be used to give it
flavour; but the cocoa-nut imparts a peculiar richness when it is good
and fresh.
Bread-crumbs, 6 oz.; new milk, 1 quart; sugar, 4 oz.; eggs, 5;
cocoa-nut, 2 oz. (or rind, 1 large lemon, and 1 oz. butter); slightest
pinch of salt: to stand 2 hours. Baked in gentle oven full 3/4 hour.
Obs.—When a very sweet pudding is liked, the proportion of sugar
may be increased.