Kenosha telegraph. [volume] (Kenosha, Wis.) 1850-1854, 1851-03-21
A SKETCH OF REAL LIFE.
CONCLUDED.

CONCLUDED.
GLOW much butter did YOU say ~
oval, that depends, as | said before, on what
sized pudden you want to make. Another thing
that regulates the quantity Of butter use is the
mount o cream | take. | always put in more
or less cream; when have abundance of cream
| put in considerable, and whcnt's scarce, why,
| use more butter than | otherways should. But
you mnst be particular not to get in too much
cream. There's u great deal in haYin lest the
right quantity and 50 It's with all the ingreii-
ences. There ant better puddcn in the world
than potato pudden when it's made right but
faint everybody that makes EN- right. | re-
member when lived in Tuckertown, was a
yistn to Squire Huu,phery' one time, ] went in
the first company in Tuckert0Wn--dear me!
this is a changeable world. Wal, they had what
they called potato puddon for dinner. Good
land Of all the puddens! I've often occur
red that pudden since, and wondered what the
Squires wife was thnkin Of when she made
it. want oblaeged to DO such things in them
days, and didn't now how to do ANYTHING as
well rs do now. Necessity's the mother of
neutrality-suspicious. is the best teacher after
all
"Do you Swecten liz"
90 yes, to be sure it needs sugar, the best o
sugar, too, not this wet, sogQy, brown sugar
Some folks never think o usn good sugar 10
cook with, but for my part | wont have no
other"
How much sugar do Won taka?"
oval, that depends altogether on whether
you calculate 10 have seas for it-some like saas,
you know, and then some agin don't. So when
lcaculat6 for saas, don't take so much sugar;
and when | don't calculate for saas, make it
sweet enough to eGt without saas. Poor Mr..
Mudlaw was Il great hand for pndden saas. I
always made ii for him-good, rich saas, too.-
could afford to have things rich before he was
unfortunate in bisness." (Mudlaw went TO
States prison for horse steeling) Il like saas
myself, too; and the Curnel and the children
are all great saas hands and 50 / generally cal
culate for saas though Miss Philpot prefers the
pucden without saas, and perhaps yon'd perler
it without If so, yon must put in sugar accord
| mgIy / always make it pint to have 'em
sweet enough when they are to DO eat without
I saes.
"And don't you use eggs p
Certainly, eggs is one o the principal ingre-
! jienees."
How many eggs does it require p
! oval, wher eggs is plenty, | always use plen-
| ty; and when they're scarce, why can do with
| less, though Id ruther have enough; and be
sure to bea, EN- well. It does distress me the
! way some folks beat eggs. always want to
/ have en- thoroughly beat for everything use
| EN- in. 1t tries my patience most awfully to
have ANYBODY round me that wont beat eggs
enough. \ spell ago we had darkcy to help in
the kitchen. On, day | was making sponge
cake, and hayin' occasion 10 60 up stairs after
something set her bCatin. the eggs. Wal
what do you think the crlter done Why. she
whisked en- round few times, and turned them
right onto the other ingrejiences that I'd got
weighed out When come back and saw what
she'd done. my gracious | came as nigh to
losin' my temper as ever allow myself to come.
Twas awful provokin'! always want the kitch-
en- help to do things as | want to have 'em done
But | never saw darby yet that ever done
ANYTHING right To think o her spiin that cake
80, when Id told her over and over again that
always made i, : pint to have my eggs thorough
IL beat.
eyes, it was too bad. Do yon use fruit in
the pudding ?"
oval, That's jest as you please You'd better
be governed by your own judgement rs TO that.
Soma ike currants aud some like resins, and
then agin some don't like nary one. II You use
resins, for pity's sake pick out the stuns It's
awful 10 have body'S teeth come yrindn onto
resin stun I'd rulher have my ears boxt any
time
"IIow many raisins must take ?"
oval not too mauy-it's apt to mako the
pudden heavy, You know; and when Il 5 hea-
W i; Amt 50 light ana good. I'm great
hand"
YES. What do you use for 1avoring.
There again you'll have to exercise your own
judgement Some like one thing, and some
another, you know. If You 60 the hull figure
OH temperance, why some other kind o hayorin
will do as well rs wine or brandy, spose. But
whatever you make up yonr mind to use, be par
ticular to git in snfciencN or your pudden
will be flat, l always make il pint"
"How long must 1t bake p
That's the great, thing after all. The bak-
ms the main pint. y pata!o pudden, of all pud-
dens, has cot to be baked JEST right. For if il
bakes leetle too much, its apt TO dry it up
and then agin if il don't bake quite enough, it's
sure to taste po;a.ory-and thai sPiles it, you
know"
"How long should You Think" /
oval, that depends good deal on the heat o
your ovea. Ifyoa have Il very 30; oven, II wont
do to leave it in TOO long, and if your oven alni
so very hot, why you'll be neccssiated to leave 1t
IA longer"
..won how an tell anything about liz"
.wbv, | always lets en- bake till think
thew re done-,hst's the safest Wv. make II
a.nint 10 have EN- baked exactly right lis very
inpor,antin all kinds o bakia--cake, pies bread
pQddens and every ii 1g. 20 have EN- baked per
cisely long enough, anu jest right.-Some iolks
don't seem 10 have no system at all about sReiF
bakin. Oae time they'll burn their bread 10