The Portsmouth inquirer. [volume] (Portsmouth, O. [Ohio]) 1849-1855, 1851-07-28
Mrs. Mudlaw's Recipe for Potato Pud-

Mrs. MudlaW's heclpe IOr fOtatO fuu-
ding.
BY THE AUTHOR OF "THE BEDoTT PAPERS"
"How much sugar do you take"
"Wal, that depends altogether on wbeth-
er YOU calculate to have saas for it-some
like saas, you know, and then some agin
don't. So, when calculate for saas, don't
take SO much sugar; and when don't cal
culate for saas, make il sweet enough to
eat without saas. Poor Mr.. Mudlaw was a
great hand for pudden-saas. always made
Il for him-good, rich saas, too. l could af-
ford to have things rich before be was un(or-
tunate in bis business" [Mudlaw went to
State prison for horse stealing,l 81 like saas
myself, too, and the Curnel and the children
are all great saas hands; and so l generally
calculate for saas, though Miss Philpot pre-
fers the pudden without saas, and perhaps
you'd preferit without. Ifso, you must put
on sugar accordingly. / always make it a
pint to have 'em sweet enough when they're
10 be eaten without saas."
"And don't you use eggs?"
Certainly, eggs is one Of the principal in
gradients"
"How many does il require? ?"
"Wal, when eggs is plenty, / always use
plenty; and when they're scarce, why can
do with less, though ruther have enough ;
and be sure to beat 'em well. 1t does dis
tress me, the way some folks does beat eggs.
always want to have them thoroughly beat
for everything use 'em in. 1t tries my pa
tience most awfully 10 have anybody round
me that won't beat eggs enough. A spell
ago we had a darkey to he lp in the kitchen.
One day was making sponge cake, and
having occasion TO 60 up stairs after some
thing. sot her to beating the eggs. Wal
what do you think the critter done Why
she whisked 'em about a few minutes, and
turned them right in the other ingredience:
that I'd got weighed out. When came
back and saw what she'd done, my gracious
came as nigh to losing my temper as evel
allowed myself 10 come. Twas awful pro-
voking! always want the kitchen help tc
do things as / want to have 'em done. Bu
Ineversaw darkey yet that ever done any.
thing right. They're lazy slaughtering set
To think O her spiling that cake so, wher
I'd told her over and over again that ! al
ways make it pint TO have my eggs thor.
oughly beat"
"Yes, it was too bad. Do you use fruit in
the pudding
Wal, that's as you please. You'd better
begoyemed BY your own judgment as TO that
Some like currants and some like raisins
and then again some don't like nary one. Il
you use raisins, for PHYS sake pick out the
stones. It's awful to have a body's teeth
come grinding into raisin stun. I'd rathel
have my ears box't any time."
How many raisins must | take?"
"Wal, not too many--it's apt 10 make the
pudden heavy, you know, and when it,:
heavy, il amt SO light and good. I'm a great
hand"
eyes. What do you use for favoring I?
There again you'll have to exercise YOU
own judgment. Some likes one thing, and
some another, you know. If you 20 the
hull hgger on temperance, why, some othel
favoring will do as we'll as wine or brandy
Ispose. But whatever you make up you
mind 10 use, be particular to get in suffi.
cheney, or else your pudden III be fiat.
always make i. a pint"
How long must il bake Z"
"There's the great thing afterall, The
bakin's the main pint. A potater pudden
Of all puddens, has got to be baked jest right
For lift bakes leetle too much, it's apt Il
dry up-and then sg,in, if it don't bak
quite enough, it's sure to taste potatory-
and that spiles it, you know"
How long should you think?
Wal, that depends a good deal on tb
heat of your oven. If you have very no
oven. 'twont do to leave it intoo long
and If your oven amt SO very hos, why you'll
be necessitated to leave il in longer.
Well, how can tell any thing about it7
~ always let 'em bake till / think tbey'r'
done--that's the safest way. ! make II {
pint TO have 'em baked just exactly right
It's very impnrtsnt in all kinds OF baking
cakes, pies bead, puddeus, and everything
ITO have 'em baked precisely long enough
and jest right. Some folks don't seem L
hpye no system At ell about their baking
One time they'll burn their bsead 10 a crisp
aud fhnx, s,ntsa stjtf ~ ia ,t....l a !,