Of Food. 459 



But the progress of national improvements must 

 be very slow, however favourable other circumstances 

 may be, where those citizens who, by their rank and 

 situation in society, are destined to direct the public 

 opinion, affect to consider the national prejudices as 

 unconquerable.* But to return to the subject imme- 

 diately under consideration. 



Though hasty pudding is, I believe, the cheapest 

 food that can be prepared with Indian corn, yet several 

 other very cheap dishes may be made of it, which 

 in general are considered as being more palatable, 

 and which, most probably, would be preferred in this 

 country ; and, among these, what in America is called 

 a plain Indian ptidding certainly holds the first place, 

 and can hardly fail to be much liked by those who 

 will be persuaded to try it. It is not only cheap and 

 wholesome, but a great delicacy ; and it is principally 

 on account of these puddings that the Americans who 

 reside in this country import annually for their own 

 consumption Indian corn from the continent of America. 



In order to be able to give the most particular and 

 satisfactory information respecting the manner of pre- 

 paring these Indian puddings, I caused one of them 

 to be made here (in London), under my immediate 

 direction, by a person born and brought up in North 

 America, and who understands perfectly the American 

 art of cookery in all its branches.! This pudding, 



* Those who dislike trouble, and feel themselves called upon by duty and 

 honour to take an active part in undertakings for the public good, are extremely 

 apt to endeavour to excuse — to themselves as well as to the world — their 

 inactivity and supineness, by representing the undertaking in question as 

 being so very difficult as to make all hope of success quite chimerical and 

 ridiculous. 



t The housekeeper of my friend and countryman, Sir William Pepperel, 

 Bart., of Upper Seymour Street, Portman Square. 



