Western Reserve chronicle. [volume] (Warren, Ohio) 1855-1921, 1857-06-24
RECIPE FOR POTATO PUDDING.
Er THE AUTHOR oF ..rnE BEporr PAPERS


"How much sugar do you take?"
wal that depends altogether on
whether you calculate TO have saas for it
Some like saas you know, and then
some agin don't. So, when l calculate
FIR saas, l don't take so much sugar;
and when [ don't calculate for saas, l
make i sweet enough TO eat without saas.
Poor Mr.. Mudlaw was a great hand for
pudden saas. l always made il for him
good, rich saas, too. 1 could afford
to have things iich before he was unfor-
tunate in his business"
Samuel says Mudlaw went to state
prison for horse stealing. Il like saas
myself, too, and the Carmel and the chill
dren are all great saas hands, and 50 I
generally calculate for saas, enough;
Miss Philpot perfers the pudden without
saas, aud perhaps you'd prefcrit without.
If so, you must put on sugar according
ly, always maks it a pint to have 'em
sweet enough when they're to be eaten
without saas."
"And don't you use eggs"
Certainly, eggs is one of the princi
pal ingrediences."
Elbow many does it reuuire?"
"Wal, when eggs is plenty 1 always
use plenty; and when they're scarce,
why can do with less, though Id ruther
have enough; and be sure TO beat 'em
well. Ii does distress me, the way some
folks does beat eggs. l always want
to have them thoroughly beat for every
thing use 'em in. II tries my patience
most awfully to have am body round me
that won't beat eggs enough. A spell
ago We had darkey to help in the
kitchen. One day was making sponge
cake. and having occasion to go up stairs
after something. | sot her to beating the
eggs. Wal. what do you think the crit
ter done? Why, she whi-ked 'em about
few times, and turned them right in the
other ingrediences that I'd got weighed
cut. When | came back and SAW what
she'd done, my gracious l came as
nigh losing my temper as ever allowed
myself TO come. Twas awful provok- .
ing! l always wants the kitchen help to
do things as l want to have 'em DONE
But l never saw darkey yet that ever
done anything right. They're lazy
slaughtering set. To think o'her sPiIing
that cake SO, when Id told her over and
over again that l always make it pint
10 have my eggs thoroughly beat"
Yes, it is too bad. Do you use fruit
in the pudding.
Wal, that's as you please. You'd bel
ter be governed by your own judgment
as to that. Some like currants and some
like raisins, and then again some don't
like nary one. If you use raisins, for
PHYS sake pick out the stones. LIS aw-
Iul 20 have body's teeth come grindin'
nio raisin stun. I'd rather have my
ears box't any time"
How many raisins must l take?"
oval, not too many-it's apt to make
he pudden heavy, you know, and where
is heavy, it aint so light and good. I'm
great hand"-
"Yes. What do you use for flavor
ng?"
'There again you'll have to exercise
our own judgment. Some likes one
hing, and some another, you know. If
'ou go the hull fgger or temperance,
Thy some other favoring will do as well
S wine or brandy, 1 spose. But what
yer you make up your mind to use, be
to get in suficiency, or else :
our pudden ii be fiat. always make ,
pint"
"HOw long must il bake ?"
"Thare's the great thing after ALL !.
he bakin's the main pint. A potater !
udden of all puddens, has got to be
aked Jest right. For if it bakes leetle
20 much, its apt to dry up-and then g
- ae % H.. LII. -. .-...l -,