454 Of Food. 



In this last-mentioned way of eating it, it is quite as 

 palatable, and I believe more wholesome, than when 

 eaten warm ; that is to say, when it is first made. It 

 may likewise be put cold, without any preparation, into 

 hot milk ; and this mixture is by no means unpalatable, 

 particularly if it be suffered to remain in the milk till it 

 is warmed throughout, or if it be boiled in the milk for 

 a few moments. 



A favorite dish in America, and a very good one, is 

 made of cold boiled cabbage chopped fine, with a small 

 quantity of cold boiled beef, and slices of cold hasty 

 pudding, all fried together in butter or hog's lard. 



Though hasty puddings are commonly made of 

 Indian meal, yet it is by no means uncommon to make 

 them of equal parts of Indian and of rye meal ; and 

 they are sometimes made of rye-meal alone, or of rye- 

 meal and wheat-flour mixed. 



To give a satisfactory idea of the expense of prepar- 

 ing hasty puddings in this country (England), and of 

 feeding the poor with them, I made the following 

 experiment : About 2 pints of water, which weighed 

 just 2 Ibs. avoirdupois, were put over the fire in a sauce- 

 pan of a proper size, and 58 grains in weight, or yJo of 

 a pound, of salt being added, the water was made to 

 boil. During the time that it was heating, small quan- 

 tities of Indian meal were stirred into it, and care was 

 taken, by moving the water briskly about with a wooden 

 spoon, to prevent the meal from being formed into 

 lumps, and as often as any lumps were observed they 

 were carefully broken with the spoon. The boiling was 

 then continued half an hour, and during this time the 

 pudding was continually stirred about with the wooden 

 spoon, and so much more meal was added as was found 



