"Wal, I always take about as many potaters as I think I shall want. I'm generally governed by the size of the puddin' I want to make. If it's a large puddin', why I take quite a number, but if it's a small one, why, then I don't take as many. As quick as they're done, I take 'em up and mash 'em as fine as I can get 'em. I'm always very partic'lar about _that_--some folks ain't; they'll let their potaters be full o' lumps. _I_ never do; if there 's anything I hate, it's lumps in potaters. I _won't_ have 'em. Whether I'm mashin' potaters for puddin's or for vegetable use, I mash it till there ain't the size of a lump in it. If I can't git it fine without sifting, why, I _sift_ it. Once in a while, when I'm otherways engaged, I set the girl to mashin' on't. Wal, she'll give it three or four jams, and come along, 'Miss Mudlaw, is the potater fine enough?' Jubiter Rammin! that's the time I come as near gittin' mad as I ever allow myself to come, for I make it a pint never to have lumps--" "Yes, I know it is very important. What next?" "Wal, then I put in my butter; in winter time I melt it a little, not enough to make it ily, but jest so's to soften it." "How much butter does it require?" "Wal, I always take butter accordin' to the size of the puddin'; a large puddin' needs a good sized lump o' butter, but not _too_ much. And I'm always partic'lar to have my butter fresh and sweet. Some folks think it's no matter what sort o' butter they use for cookin', but _I_ don't. Of all things, I do despise strong, frowy, rancid butter. For pity's sake, have your butter fresh." "How much butter did you say?" "Wal, that depends, as I said before, on what sized puddin' you want to make. And another thing that regulates the quantity of butter I use is the 'mount o' cream I take. I always put in more or less cream; when I have abundance o' cream, I put in considerable, and when it's scarce, why, I use more butter than I otherways should. But you must be partic'lar not to get in too much cream. There's a great deal in havin' jest the right quantity; and so 'tis with all the ingrejiences. There ain't a better puddin' in the world than a potater puddin', when it's made _right_, but tain't everybody that makes 'em right. I remember when I lived in Tuckertown, I was a visitin' to Squire Humprey's one time--I went in the first company in Tuckertown--dear me! this is a changeable world. Wal, they had what they called a potater puddin' for dinner. Good laud! Of all the puddin's! I've often occurred to that puddin' since, and wondered what the Squire's wife was a thinkin' of when she made it. I wa'n't obleeged to do no such things in them days, and didn't know how to do anything as well as I do now. Necessity's the mother of invention. Experience is the best teacher after all--" "Do you sweeten it?"