the alternate days; indeed, I think so highly of rice, of suet, and of batter-puddings, and of other farinaceous puddings, that I should advise you to let him have either the one or the other, even on those days that he has meat—giving it him after his meat. But remember, if he have meat and pudding, the meat ought to be given sparingly. If he be gorged with food, it makes him irritable, cross, and stupid; at one time, clogging up the bowels and producing constipation; at another, disordering the liver, and causing either clay-colored stools, denoting a deficiency of bile, or dark and offensive motions, telling of vitiated bile; while, in a third case, cramming him with food might bring on convulsions. 137. As you are so partial to puddings for a child, which do you consider the best for him?
He ought, every day, to have a pudding for his dinner—either rice, arrow-root, sago, tapioca, suet-pudding, batter-pudding, or Yorkshire-pudding, mixed with crumbs of bread and gravy—free from grease. A well-boiled suet-pudding, with plenty of suet in it, is one of the best puddings he can have; it is, in point of fact, meat and farinaceous food combined, and is equal to and will oftentimes prevent the giving of cod-liver oil. Before cod-liver oil came into vogue, suet boiled in milk was the remedy for a delicate child; he may, occasionally, have fruit-pudding, provided the pastry be both plain and light. The objection to fruit pies and puddings is, that the pastry is often too rich for the delicate stomach of a child: there is no objection, certainly not, to the fruit—cooked fruit being, for a child, most wholesome; if, therefore, fruit puddings, and pies be eaten, the pastry part ought to be quite plain. There is, in "Murray's Modern Cookery Book," an excellent suggestion, which I will take the liberty of quoting, and of strongly urging my fair reader to carry into practice: "To prepare fruit for children, a far
