Worcester daily spy. [volume] (Worcester [Mass.]) 1850-1888, 1851-07-01

81 Our readers, we think, will like the humor
of the following article. There are great many
Mrs. Mudlaw's in the world, from whom, if you
wish definite information on any point whatever,
you will obtain it from them, Of about precise as
Mrs. Mudlaw gives her directions for making the
potato pudding, leaving you as wise after the inqui-
ries as you were before:
Mrs. MudIoyv's Recipe for Potato Pudding.
By THE AUTHOR trHE PRESS"
How much sugar do you tahel'
wal, that depends altogether whether you
calculate to have saas for it-some like saas you
know, and then some agin don't. So, when | cal
cuate for saas, don't take so much sugar; and
when don't calculate for saas, / make it sweet
enough to eat without saas. Poor Mr.. MudIaw was
great hand for pudden-saas. always made it fol
him-good, rich saas, too,-I could afford to have
things rich before he unfortunate in his business.
Mudlaw went TO state prison for horse stealing
/ like saas myself, too and the Curnel and the
children are all great saas hands, and so generally
calculate for saas though Miss Philpot prefers the
pudden without you'd prefer it without If so,
you must put on sugar accordingly. always make
il pinto have 'em sweet enough when they're to
be eaten without saas'
Sand don't you use eggs
Certainly, eggs is one of the principal ingre-
dents.
slow many does it require'
'Wal, when eggs is plenty | always use plenty;
and when they're scarce, why can do with less,
though I'd ruther have enough; and be sure to beat
| 'em well. 1t does distress me, the way some folks
do beat eggs. always want to have 'em thorough
ly beat for every thing | use 'em in 1t tries my
patience most awfnlly to have any body round me
that won't beat eggs enough. spell ago we had q
darkey to help in the kitchen One day was maxi
ing sponge cake, and having occas on to 90 up stairs
after suthing, | sot her to beating the eggs. Wal,
what do you think the critter done? Why she
whislled 'em about few times, and turned them
right in the other ingediences that I'd got weighed
out. When | came back and saw what she'd did,
my gracious! came as nigh to losing my temper
as ever allowed myself to come. Twas awful
provoking! | always want the kitchen help to dc
things as | want to have 'em done. But never saw
darley yet that ever done anything right. They're
lazy Strengthening set To think o. her spling that
cake so, when I'd told her over and over again that
always make it pint to have my eggs thoroughly
beat
yes, it was too bad. Do you use fruit in the
puddng?
'Wal, that's just as you please. You'd better be
governed by your own judgment as TO that Some
like currants and some like raisins, and then agair
some don't like nary one. If you use raisins, fo
pity sake pick out the stones It's awful to have
body's teeth come grinding into rasin stun. IL
rather have my ears box't any time
'How many raslns must take!'
'Wal not too many-its apt to make the pudde
heavy, you know, and when it's heavy, it amt s
light and good. I'm great hand
Yes What do you use for favoring?'
FThere again, you'll have to exercise your owl
Judgment Some likes one thing, and some another
you know. Ifyou go the hull fgger on temperance
why, some other favoring will do as well as wine OF
brandy. s'pose. But whatever you make up YOU
mind to use, be particular to get in a sufficiency OF
else your puddn be flat. always make it a pint
'How long must it baker,
There's the thing after all. The bakin's the MAR
pint peraater Ga IF Cakes al padd sa.s has got be
it's apt to dry up-and then again, if it don't bak,
quite enough, it's sure to taste pertatery-and tina
spiles ii, you know
'How long should you think?'
wal, that depends good deal on the heat Of you
oven you have very hot oven, 'twont do Il
In too long, and if your oven amt so yery hot
why, you'll be necessated to leave it in longer
well how can tell anything about it?'
i always let 'em bake till l think they're done
that's the safest way. make it pint TO have zen
baked jest exactly right. It's very important in al
KINDS O. bakn-cakes, pies, bread, pudd ms, and ev
erything-to have 'em baked precisely long enough
and just right. Some folks don't seem to have no
system at all about their bakin One time they'll
|
slack, faint fit to eat. Nothin hurts nv feelings s,
much, as to see things overdone, or slack baked
Here only t'other day. Lorry, the girl that Miss Phil
pot dismissed yesterday, come within an ace of lei
tin my bread burn up. My back was turned a min
ute and what should she do but go to stuffng wooc
INTO the stove at the awlulest rate. If hadn't :
found it out jest when did, my bread would beer
split, as sure as I'm live woman. Jupiter Ram
NM was about as much decomposed as ever
allow mysefto git. told Miss Philpot woudu'
stand 1t any longer--one of US must quit-Lorry o,
me must walk
80 you've no rules about baking this puddinp,'
mo rue' said Mudlaw, with look ofintense SUI :
prise.
Yes said Mrs. Darling, you seem to have no
rule for anything about it,
mo rulel'scIeamed the indignant cook starting nm
while her red face grew ten times redder, and her
lltlle black eyes snapped with rage. mo rulesr-
and she planted herself in front of Mrs. Darling.
erecting her feshy figure to its full height of majestic
dumpness, and extending the forefnger of her right
hand TIL it reached an alarming propinquity to tRat
lady's nose. mo rules do you tell me Pye no
rules' Me that's cooked in the first families for 6f-
teen years, and gin satisfaction to be told by such as
you that haint no rues!'-Saturdau Gazette.
SINGULAR AcoIDEHT.-On Tuesday last. a SON of
henry Matthew's who resides near the corner ~ Frrth
aIo.fo Rstrff Hon eot.