Four ounces of butter, the same of pounded sugar, six ounces of potatoes boiled and floured through a sieve, the rind of one lemon, and half the juice, unless acid is desirable; mix these ingredients well together, with two eggs, and fill the tart-pan and bake it.

Potato Cheese is celebrated in various parts of Europe. It is made thus:-Boil good white potatoes, and when cool, peel them and rasp or mash them to a light pulp; to five pounds of this, which must be free from lumps, add a pint of sour milk and salt to taste; knead the whole well, cover it, and leave it for three or four days, according to the season; then knead it afresh, and put the cheeses into small baskets, when they will part with their superfluous moisture; dry them in the shade, and place them in layers in large pots or kegs, where they may remain a fortnight. The older they are, the finer they become. This cheese, it is said, never engenders worms, and in well closed vessels, in a dry place, will keep for years. (This receipt is from an old English work).