11.   Mixture will probably look curdled.

12.   Mixture will look curdled, but this will not affect finished pudding.

13.   Rub in the butter with a wooden paddle or the back of a spoon until the mixture looks sandy.

14.   The mixture looked forced at times.

15.   The mixture will look mottled with the base showing through here and there.

16.   The liquidy mixture will suddenly look creamier.

17.   When all yolks have been added, mixture may look slightly curdled.

18.   When the mixture looks like coarse bread crumbs, you have mixed enough.

19.   With pastry cutter or two knives, cut in shortening until mixture looks mealy.