To a pint and a half of flour, allow fourteen large potatoes. Boil the potatoes till they are thoroughly done throughout. Then peel, and mash them very fine. Rub them through a cullender.
Having sifted the flour into a pan, add the potatoes gradually; rubbing them well into the flour with your hands. Mix in sufficient cold water to make a stiff dough. Roll it out evenly, and you may use it for apple dumplings, boiled apple pudding, beef-steak pudding, etc.
Potato paste must be sent to table quite hot; as soon as it cools it becomes tough and heavy. It is unfit for baking; and even when boiled is less light than suet paste.