Of Food. 467 



America, is what is called an apple pudding. This is 

 an Indian pudding, sometimes with and sometimes 

 without suet, with dried cuttings of sweet apples mixed 

 with it ; and, when eaten with butter, it is most delicious 

 food. These apples, which are pared as soon as they 

 are gathered from the tree, and being cut into small 

 pieces are freed from their cores, and thoroughly dried 

 in the sun, may be kept good for several years. The 

 proportions of the ingredients used in making these 

 apple puddings are various ; but, in general, about one 

 pound of dried apples is mixed with three pounds of 

 meal, three quarters of a pound of molasses, half an 

 ounce of salt, and five pints of boiling water. 



In America, various kinds of berries, found wild in 

 the woods, such as huckle-berries, bil-berries, whortle- 

 berries, etc., are gathered and dried, and afterwards used 

 as ingredients in Indian puddings ; and dried cherries 

 and plums may be made use of in the same manner. 



All these Indian puddings have this advantage in 

 common, that they are very good wanned up. They 

 will all keep good several days ; and, when cut into thin 

 slices and toasted, are an excellent substitute for bread. 



It will doubtless be remarked that, in computing the 

 expense of providing these different kinds of puddings, 

 I have taken no notice of the expense which will be 

 necessary for fuel to cook them. This is an article 

 which ought undoubtedly to be taken into the account. 

 The reason of my not doing it here is this. Having, 

 in the course of my experiments on heat, found means 

 to perform all the common operations of cookery with 

 a surprisingly small expense of fuel, I find that the 

 expense in question, when the proper arrangements 

 are made for saving fuel, will be very trifling. And 



