Potato Cheese. Cakes (1)

Boil and peel half a pound of good potatoes, bruise them in a mortar, and when nearly cold drop in the yolk and white of an egg at intervals, until four have been added, beating the potatoes well all the time; then add a quarter of a pound of sifted bread crumbs, and put in two more eggs. Beat to a cream six ounces of fresh butter, with the same quantity of pounded loaf sugar; put it into the mortar, with the grated peel of one lemon, and mix all thoroughly. Line the patty-pans with paste, fill them three parts full, and bake them in a moderate oven.

Potato Cheese. Cakes (2)

Pound in a mortar five ounces of potatoes with four of fresh butter, and the same quantity of pounded loaf sugar, the grated peel and juice of half a lemon, three well-beaten eggs, and a table-spoonful of brandy; mix all well together, and bake as before directed.