“G. W. Cooke, _A Bibliography of James Russell Lowell_ (Boston and New York, 1906). H. E. Scudder, _James Russell Lowell: A Biography_ (2 vols., Boston, 1901). Ferris Greenslet, _James Russell Lowell: A Biography_ (2 vols., Boston, 1901). Ferris Greenslet, _James Russell Lowell: His Life and Work_ (Boston, 1905). See also C. Hartley Grattan, “Lowell” (_The American Mercury_, Vol. II, p. 69): Harry Hayden Clark, _Lowell’s Criticism of Romantic Literature_ (“Publications of the Modern Language Association,” March, 1926); W. D. Howells, _Literary Friends and Acquaintances_ (New York, 1902); Henry James, _Essays in London and Elsewhere_ (New York, 1893); J. J. Reilly, _James Russell Lowell as a Critic_ (New York, 1915); and John M. Robertson, _Lowell as a Critic_ (_North American Review_, February, 1919).”
A cook of roughly the same moment, setting down the same dish.
1291. INGREDIENTS.--3/4 lb of suet-crust No. 1215, 3/4 lb. of any kind of jam. _Mode_.--Make a nice light suet-crust by recipe No. 1215, and roll it out to the thickness of about 1/2 inch. Spread the jam equally over it, leaving a small margin of paste without any, where the pudding joins. Roll it up, fasten the ends securely, and tie it in a floured cloth; put the pudding into boiling water, and boil for 2 hours. Mincemeat or marmalade may be substituted for the jam, and makes excellent puddings. _Time_.--2 hours. _Average cost_, 9d. _Sufficient_ for 5 or 6 persons. _Seasonable_.--Suitable for winter puddings, when fresh fruit is not obtainable.
Sources: The passage is from Vernon Louis Parrington, Main currents in American thought : $b An interpretation of American l, free to read in full at Project Gutenberg. The recipe is from Beeton, The Book of Household Management of 1861, also free in full. Both are in the public domain in the United States. The binding above is ours — burgundy cloth, amphora stamp.