Semi-weekly Camden journal. [volume] (Camden, South-Carolina) 1851-1852, 1851-02-21

: the time com" us He't' S"''t ''',' "
allow myself to como, for make It pint
never to have Jumps 49,,
Yes know it is very important. What
ncxtE
Wal, then put in my butter, in winter
/ time melt it little, not enough to make it
ilv. but Jest SOS to soften it:
tHow mucl, butter does it requre?'
WAL. l always take hulter accordn t" the
Size of the puddrn; large pndden needs Il
good sized lump o buler, but not TOO much.
! And I'm always particular to have my butter
fresh and sweet Some folks ti!iuk it's no mat
ter " hat sort O butter they use for cookin, but
dot. OF al! things do despise strong,
frowy, rancid butter. For PHYS sake have
your batter fresh
How much butter did you say!
Wal that depends, as said before. on what
sized pudien ,yoa want to make. And another
til g that regulates the quantity OF butter
use is the mount o cream take. always
put il, more or less cream; wien bave abun.
dance o cream put in considerable, and
when its scarce, why. use more butter than
otherways should. But you must be particu-
lar not to get in too much cream. There's a
great deal in having jest the right quantity and
so It's with all the ingreiiences. There aint q
better pudden in the wo:ld than Il potater pud-
den wien it made right, but faint every body
that makes EN- rig ght lcmcm' er whenl lived
in Tuckertowir, | was visiln to Squire Hum
| phrevs one time, went in the first company
| in Tuckertowu-d dear me! this is Il clangeable
world. HaI, they had what they called po.
trter pudden for dinner Good land. Of all
Il 10 that f,I
den <iucc, and Wondered what the Sqnire's wife
was ,hiukin of when she made it, want
obleegcd to do sur! things in them days. and
didn't know how to do any thing as well as
do now. Nccessity's the mother of invention
--experiencc is the best teacher after all
DO you sweeten it"
%, yes, to he sure it needs sugar, the hest
O sugar, too, not this wet soggy, brown sugar.
Some folks never thiak o uSin good sugar to
cook with, but for my part | wont have no
other--'
'iIow mnch sugar do voI take!
Wal, that dereats altogether on whether
you calculate to have saas for it--some like
saas, you know, and then some again don't,
So, when | calculate for saas, dont take so
much sugar; and when don't calculate for
s;,as, I make it sweet enough to eat without
s"IS WI W. ,''', ,',.t = t'.I';","nooJ
i.u"ue" S''''' 's Ir ~ -. ,..', . t7';n,r,
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ii"w .i, many many ""es !; 'eint! rnt,. o,w.rs re.
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l"eI''i' "''t "'I'' -, ,i' r',n,rL. ,nJ
~'' Ie!s ,'""S" l""I' ,I"ns ' d;s.rn-S ny. ~ tLn
pe sure ~ "t,i I ~" hoat "'or ,Iw,vs want 70
M"S S""'r ,,,mI,Il. '" Iss, i,r nyrrvIbiur Iusc
"" ",;, II tr;.s NV r,t;nrcn most awInllv to
Inrn ,,r hndv rnnud me that wont beat eggs
"",v ".,., J"S D :na,I nro we haJ Jarkey to 6elp
."""s"; p''I az d,r w was maxim snonoe
III t''e n"I%, I I.,. . o".a";,n 3 ,n ro IN stairs a
.""s' Gu e,,,,t;nn n r .ot ] h"r ,n brotin cgrs WAL
| u! sp'i'l"i'S, W. "0' :" >oS,., ~