But the progress of national improvements must be very slow, however favorable 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[16].--But to return to the subject immediately 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 pudding 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 preparing 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[17]. This pudding, which was allowed by competent judges who tasted it to be as good as they had ever eaten, was composed and prepared in the following manner: Approved Receipt for making a plain Indian Pudding. Three pounds of Indian meal (from which the bran had been separated by sifting it in a common hair sieve) were put into a large bowl, and five pints of boiling water were put to it, and the whole well stirred together; three quarters of a pound of molasses and one ounce of salt were then added to it, and these being well mixed, by stirring them with the other ingredients, the pudding was poured into a fit bag; and the bag being tied up, (an empty space being left in the bag tying it, equal to about one-sixth of its contents, for giving room for the pudding to swell,) this pudding was put into a kettle of boiling water, and was boiled six hours without intermission; the loss of the water in the kettle by evaporation during this time being frequently replaced with boiling water from another kettle. The pudding upon being taken out of the bag weighed ten pounds and one ounce; and it was found to be perfectly done, not having the smallest remains of that raw taste so disagreeable to all palates, and particularly to those who are not used to it, which always predominates in dishes prepared of Indian meal when they are not sufficiently cooked.