The Middlebury register. [volume] (Middlebury, Vt.) 1850-1882, 1851-08-06
From the Saturday Gazette.
Mrs. Mudlaw's Recipe for Potato Pudding.
by THE AUTHOR OF "TnE PAPERS"

|
How much sugar do you takc?"
"Wal, that depends altogether on wheth,
| er you calculate to have saas for it-somc
like saas you know, and then some again
don't. So, when calculate for saas, dom
take so much sugar; and when don't cal
culate for saas, make it sweet enough to cal
without saas. Poor Mr.. Mudaw was great
hand for pudden>saas. always made it for
him good, rich saas, too could afford to
have things rich before he was unfortunate
in his business. Mudlaw went TO State
Prison for horsc-steoling] like saas my
self, too, and the Curnel and the children
arc all great saas hands, and so generally
calculate for saas, though Miss Philpot pre-
fcrs the pudden without saas, and perhaps
you'd prefer it without. If so, you must put
on sugar accordingly. always make it a
pint to have em sweet enough when they're
to be eat without saas."
"And don't you use eggs p
Certainly, eggs is one of the principal
ingredients"
"How much does it require ?"
"Wal, when eggs is plenty always use
plenty and when they are scarce, why can
do with less, though ruther have enough
and be sure to beat 'cm well. 1t docs dis
tress me, the way some folks does beat eggs.
always want TO have them thoroughly beat
for every thing l use 'em in. 1t tries my
patience most awiuly 10 have anybody round
me that wont beat eggs enough. A spell a.
go we had a darkey to help in the kitchen.
One day | was making sponge cake, and
having occasion to 90 up stairs after some
thing, sot her to beating the eggs. Wal,
what do you think the critter done Why,
she whisked en- about few times, and
turned them right into the other ngrediences
that Id got weighed out. When came
back and saw what she'd done, my gracous
| cHmo as nigh to losing my temper as ever
allowed myself TO come. Twas awful pro-
voking! I always want the kitchen help to
do things as l want 10 have 'em done. But
never saw a darkey yet that ever done any
thing right. They're lazy ,saughtering set.
To think O. her spiling that cake so, when
Id told her over and over again that | al
ways make it pin, to have my eggs thor
oughly beat"
"Yes, it was too bad. Do you use fruit in
The pudding ?"
"Wal, that's just as you please. You'd
better be governed by your own judgment
as 10 that. Some Ike currahts ard some
like raisins, ard then again some don't like
nary one. If you use rasins, for PHYS sake
pick ont the stones. It's awful 10 have
body'steeth como grinding into rasin stun.
I'd rulher have my cars box't any Time"
allow many raisns must take ?"
oval, not TOO many--i,'s apt TO make the
pudden heavy, you know, and when its
heavy, it amt SO light and good. I'm great
hand"
ayes. What do you use for Aavoring?"
"There again you'll have to exercise your
own judgment. Some likes one thing, aud
some another, you know. If you 60 the
hull 6gger on temperance, why, some other
Aavoring will do as well Ms wine OF brandy,
sposo. But whatever you make up your
mind to use, be particular to got in a sufIi-
cheney. or else your pudden II be fiat.
always make it pint"
" How long must it bake ?"
There's the great thing after all. The
bakin's the main pint A potaler pudden of
all puddens, has got to be baked jest right.
For if it bakes leeIle to much, it's apt to
dry up-and then again if il don't bake quite
enough, it's sure to taste potatery-and that
spiles it you know"
A" How long should you think?
"Wal, that depends a good deal on the
heat of your oven. If you have a very hot
oven, 'twont do TO leave il in too long, and If
your oven aint SO very hot, why ,ou'Il be
nccessitated to leave it in longer"
We'll how can tell anything about it p
"Why, always let em bake till think
they're done that's the safest way. make
it pint to have 'em baked exactly right.
It's very important in all kinds O. baking
cakes, pies, bread, puddens and everything
Ito have 'em baked just precisely oEg Ell,
ough and jest right. Some folks don't seem
to have no system at all about their baking.
One lime they'll burn their bread to crisp,
and then again it'll be so slack 'tani fit to
eat. Nothing hurts my feelings so much, as
to see things oyerdone or slack baked. Here
only t'other day, Lorry, the girl tha, Miss
Philpot dismissed yesterday, como within an
ace o leI:in' my bread burn up. My back
was turned minnit, ana what should she
do but 60 TO siufling wood into the stove ct
at the awfulest rate. II hadn't found it
out jest when did, my bread would ben
split as sure as I'm live woman. Jupiter