Of Food. 453 



quently is the cause of the pleasure enjoyed in eating 

 it, the importance of applying or using it in such a 

 manner as to produce the greatest and most durable 

 effect possible on the organs of taste is quite evident ; 

 and, in the manner of eating this food which has here 

 been described and recommended the small quantity 

 of sauce used (and the quantity must be small, as it 

 is the expensive article) is certainly applied to the pal- 

 ate more immediately, by a greater surface, and in a 

 state of greater condensation, and consequently acts 

 upon it more powerfully, and continues to act upon it 

 for a greater length of time, than it could well be made 

 to do when used in any other way. Were it more inti- 

 mately mixed with the pudding for instance, instead of 

 being merely applied to its external surface, its action 

 would certainly be much less powerful ; and were it 

 poured over the pudding, or was proper care not taken 

 to keep it confined in the little excavation or reservoir 

 made in the midst of the pudding to contain it, much 

 of it would attach itself and adhere to the surface of the 

 plate, and be lost. 



Hasty pudding has this in particular to recommend 

 it, and which renders it singularly useful as food for 

 poor families, that, when more of it is made at once 

 than is immediately wanted, what remains may be pre- 

 served good for several days, and a number of very 

 palatable dishes may be made of it. It may be cut in 

 thin slices and toasted before the fire or on a gridiron, 

 and eaten instead of bread, either in milk or in any 

 kind of soup or pottage, or with any other kind of food 

 with which bread is commonly eaten; or it may be 

 eaten cold, without any preparation, with a warm sauce 

 made of butter, molasses or sugar, and a little vinegar. 



