Of Food. 463 



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 centre, 

 each piece of pudding being taken up with the iork, 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 respect- 

 ing the manner of performing any operation, however 

 simple it may be, to which people have not been accus- 

 tomed, I must beg the indulgence of those who may 

 not feel themselves particularly interested in these 

 descriptions. 



In regard to the amount of the expense 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 fol- 

 lowed, 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 



