464 Of Food. 



may use three quarters of an ounce of it with a pound 

 of the pudding; but I am certain that to use an ounce 

 would be to waste it to no purpose whatever. 



If now we reckon Irish or other firkin butter (which, 

 as it is salted, is the best that can be used) at eight- 

 pence the pound, the sauce for one pound of pudding, 

 namely, half an ounce of butter, will cost just one 

 farthing ; and this, added to the cost of the pudding, 

 two farthings the pound, gives three farthings for the 

 cost by the pound of this kind of food, with its sauce ; 

 and as this food is not only very rich and nutritive, 

 but satisfying at the same time in a very remarkable 

 degree, it appears how well calculated it is for feeding 

 the poor. 



It should be remembered that the molasses used as 

 an ingredient in these Indian puddings does not serve 

 merely to give taste to them. It acts a still more 

 important part : it gives what, in the language of the 

 kitchen, is called lightness. It is a substitute for eggs, 

 and nothing but eggs can serve as a substitute for 

 it, except it be treacle, which in fact is a kind of 

 molasses ; or perhaps coarse brown sugar, which has 

 nearly the same properties. It prevents the pudding 

 from being heavy and clammy; and without commu- 

 nicating to it any disagreeable sweet taste, or any thing 

 of that flavour peculiar to molasses, gives it a richness 

 uncommonly pleasing to the palate. And to this we 

 may add, that it is nutritive in a very extraordinary 

 degree. This is a fact well known in all countries 

 where sugar is made. 



How far the laws and regulations of trade existing 

 in this country might render it difficult to procure 

 molasses from those places where it may be had at the 



