IX.] CORN IS APPLICABLE. 



(and in this article I am both professional an 

 amateur) ; and the very finest batter padding 

 that I ever tasted^ and so said every one that 

 tasted it, and two of the party were not of 

 the family. The manner of malting these pud- 

 dings, is precisely that of making them with 

 wheat-flour. But, two observations are necessarv; 

 the suet pudding (the flour not being so adhesive 

 as that of the wheat) requires to be boiled in a 

 cloth or bag. This is generally the case with 

 all puddings of this sort in genteel families, 

 though when boiled in the dumpling way the 

 cloth is dispensed with. The other observation 

 is, that, in all these states, more water or more 

 milk, that is to say, a greater proportion of 

 these, must be used, than are used in tlie case of 

 the rice in one instance, and in the case of the 

 wheat-flour in the other instance. The corn- 

 flour is more nutritious, pound for pound, than 

 the wheat-flour ; and this is proved by the fact 

 that it requires a greater quantity of water or 

 milk to make it into dough, or into any given state 

 of moisture. The exact proportion of milk or 

 of water to be used, in the making of puddings, 

 I do not knovv', nor is it necessary that I should ; 

 for every person, who understands the making 

 of puddings, and who is not perverse, will know 

 very well in a short space of time the quantity of 

 milk or of water necessary in all these cases. 

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