These are prepared in innumerable variety from flour, in various proportions, with milk, cream, butter, sugar, eggs, flavouring agents, nuts and fruits (such as currants, raisins, pineapple, cherries, ginger). The dough is usually raised by baking-powders or whipped white of egg; sometimes alcohol or yeast are used. For puddings a hot fire is used, and the mixture is either baked, boiled, or steamed, so that the flour is altered by the heat in much the same manner as in the manufacture of bread. The digestibility of these foods cannot be classified; they are rich, and on the whole not easily digested, except the farinaceous puddings. Sago, semolina, and the like, when simply made and thoroughly cooked, are useful in the feeding of invalids.
Pastry, even when well made and light, is a buttery compound, and the temperature at which it is cooked prevents the whole of the flour being properly cooked, and the uncooked buttery starch is almost always indigestible.