ESSAYS-1 [94]
accustomed, I must beg the indulgence of those who may not feel themselves particularly interested in these descriptions.
In regard to the amount of the expence 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 followed, 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 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 farthing 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 communicating 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 cheapest rate, I know not;--nor can I tell how far the free importation of it might be detrimental to our public finances;--I cannot, however, help thinking, that it is so great an object to this country to keep down the prices of provisions, or rather to check the alarming celerity with which they are rising, that means ought to be found to facilitate the importation, and introduction into common use, of an article of Food of such extensive utility. It might serve to correct in some measure, the baleful influence of another article of foreign produce, (tea,) which is doing infinite harm in this island.
A point of great importance in preparing an Indian pudding, is to boil it PROPERLY and SUFFICIENTLY. The water must be actually boiling when the pudding is put into it; and it never must be suffered to cease boiling for a moment, till it is done; and if the pudding is not boiled full six hours, it will not be sufficiently cooked.--Its hardness, when done, will depend on the space left in the bag its expansion. The consistency of the pudding ought to be such, that it can be taken out of the bag without falling to pieces;--but it is always better, on many accounts, to make it too hard than too soft. The form of the pudding may be that of a cylinder; of rather of a truncated cone, the largest end being towards the mouth of the bag, in order that it may be got out of the bag with greater facility; or it may be made of a globular form, by tying it up in a napkin.--But whatever is the form of the pudding, the bag, or napkin in which it is to be
In regard to the amount of the expence 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 followed, 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 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 farthing 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 communicating 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 cheapest rate, I know not;--nor can I tell how far the free importation of it might be detrimental to our public finances;--I cannot, however, help thinking, that it is so great an object to this country to keep down the prices of provisions, or rather to check the alarming celerity with which they are rising, that means ought to be found to facilitate the importation, and introduction into common use, of an article of Food of such extensive utility. It might serve to correct in some measure, the baleful influence of another article of foreign produce, (tea,) which is doing infinite harm in this island.
A point of great importance in preparing an Indian pudding, is to boil it PROPERLY and SUFFICIENTLY. The water must be actually boiling when the pudding is put into it; and it never must be suffered to cease boiling for a moment, till it is done; and if the pudding is not boiled full six hours, it will not be sufficiently cooked.--Its hardness, when done, will depend on the space left in the bag its expansion. The consistency of the pudding ought to be such, that it can be taken out of the bag without falling to pieces;--but it is always better, on many accounts, to make it too hard than too soft. The form of the pudding may be that of a cylinder; of rather of a truncated cone, the largest end being towards the mouth of the bag, in order that it may be got out of the bag with greater facility; or it may be made of a globular form, by tying it up in a napkin.--But whatever is the form of the pudding, the bag, or napkin in which it is to be