466 Of Food. 



Though this pudding is so good perfectly plain, 

 when made according to the directions here given, that 

 I do not think it capable of any real improvement, 

 yet there are various additions that may be made to it, 

 and that frequently are made to it, which may perhaps 

 be thought by some to render it more palatable, or 

 otherwise to improve it. Suet may, for instance, be 

 added, and there is no suet pudding whatever superior 

 to it ; and, as no sauce is necessary with a suet pud- 

 ding, the expense for the suet will be nearly balanced 

 by the saving of butter. To a pudding of the size of 

 that just described, in the composition of which three 

 pounds of Indian meal were used, one pound of suet 

 will be sufficient; and this, in general, will not cost 

 more than from fivepence to sixpence, even in London ; 

 and the butter for sauce to a plain pudding of the same 

 size would cost nearly as much. The suet pudding 

 will indeed be rather the cheapest of the two, for the 

 pound of suet will add a pound in weight to the pud- 

 ding, whereas the butter will only' add five ounces. 



As the pudding made plain, weighing lOjV lbs., cost 

 5| pence, the same pudding, with the addition of 

 one pound of suet, would weigh iiyV lbs. and would 

 cost I if pence, reckoning the suet at sixpence the 

 pound. Hence it appears that Indian suet pudding 

 may be made in London for about one pe7iiiy a pound. 

 Wheaten bread, which is by no means so palatable, 

 and certainly not half so nutritive, now costs something 

 more than threepence the pound ; and to this may be 

 added, that dry bread can hardly be eaten alone, but 

 of suet pudding a very comfortable meal may be made 

 without any thing else. 



A pudding in great repute in all parts of North 



