meal at ... ... 1¼ ... 3¾
¾ lb. of molasses at ... ... 2 ... 1½
1 oz. of salt at 2d. per lb. ... ... ... 0 1/8
------
Total for the ingredients, 5 3/8

pudding; which is certainly very cheap indeed, particularly when the excellent qualities of the Food are considered.

This pudding, which ought to come out of the bag sufficiently hard to retain its form, and even to be cut into slices, is so rich and palatable, that it may very well be eaten without any sauce; but those who can afford it commonly eat it with butter. A slice of the pudding, about half an inch, or three quarters of an inch in thickness, being laid hot upon a plate, an excavation is made in the middle of it, with the point of the knife, into which a small piece of butter, as large perhaps as a nutmeg, is put, and where it soon melts. To expedite the melting of the butter, the small piece of pudding which is cut out of the middle of the slice to form the excavation for receiving the butter, is frequently laid over the butter for a few moments, and is taken away (and eaten) as soon as the butter is melted. If the butter is not salt enough, a little salt is put into it after it is melted. The pudding is to be eaten with a knife and fork, beginning at the circumference of the slice, and approaching regularly towards the center, each piece of pudding being taken up with the fork, and dipped into the butter, or dipped into it in part only, as is commonly the case, before it is carried to the mouth.

To those who are accustomed to view objects upon a great scale, and who are too much employed in directing what ought to be done, to descend to those humble investigations which are necessary to show how it is to be effected, these details will doubtless appear trifling and ridiculous; but as my mind is strongly impressed with the importance of giving the most minute and circumstantial information respecting the manner of performing any operation, however simple it may be, to which people have not been accustomed, I must beg the indulgence of those who may not feel themselves particularly interested in these descriptions.

In regard to the amount of the expence for sauce for a plain Indian (bag) pudding, I have found that when butter is used for that purpose, (and no other sauce ought ever to be used with it,) half an ounce of butter will suffice for one pound of the pudding.--It is very possible to contrive matters so as to use much more;--perhaps twice, or three times as much;--but if the directions relative to the manner of eating this Food, which have already been given, are strictly followed, the allowance of butter here determined will be quite sufficient for the purpose for which it is designed; that is to say, for giving an agreeable relish to the pudding.--Those who are particularly fond of butter may use three quarters of an ounce of it with a pound of the pudding; but I am certain, that to use an ounce would be to waste it to no purpose whatever.

If now we reckon Irish, or other firkin butter, (which, as it is salted, is the best that can be used,) at eight pence the pound, the sauce for one pound of pudding, namely, half an ounce of butter, will cost just one farthing; and this, added to the cost of the pudding, two farthings the pound, gives three farthing for the cost by the pound of this kind of food, with its sauce; and, as this food is not only very rich and nutritive, but satisfying at the same time in a very remarkable degree, it appears how well calculated it is for feeding the Poor.

It should be remembered, that the molasses used as an ingredient in these Indian puddings, does not serve merely to give taste to them;--it acts a still more important part;--it gives what, in the language of the kitchen, is called lightness.--It is a substitute for eggs, and nothing but eggs can serve as a substitute for it, except it be treacle; which, in fact, is a kind of molasses; or perhaps coarse brown sugar, which has nearly the same properties.-- It prevents the pudding from being heavy, and clammy; and without communicating to it any disagreeable sweet taste, or any thing of that flavour peculiar to molasses, gives it a richness uncommonly pleasing to the palate. And to this we may add, that it is nutritive in a very extraordinary degree.--This is a fact well known in all countries where sugar is made.