With a pound and a quarter of fine mealy potatoes, boiled very dry, and mashed perfectly smooth while hot, mix three ounces of butter, five and a half of sugar, five eggs, a few grains of salt, and the grated rind of a small lemon. Pour the mixture into a well-buttered dish, and bake' it in a moderate oven for nearly three-quarters of an hour. It should be turned out and sent to table with fine sugar sifted over it; or for variety, red currant-jelly, or any other preserve may be spread on it as soon as it is dished.
Potatoes, 1 1/4 lb.; butter, 3 ozs.: sugar, 5 1/2 ozs.; eggs, 5; lemon-rind, 1; salt, few grains: 40 to 45 minutes.
When cold, this pudding eats like cake, and may be served as such, omitting, of course, the sugar or preserve when it is dished.
Beat well together fourteen ounces of mashed potatoes, four ounces of butter, four of fine sugar, five eggs, the grated rind of a small lemon, and a slight pinch of salt; add half a glass of brandy, and pour the pudding into a thickly-buttered dish, ornamented with slices of candied orange or lemon rind ; pour a little clarified butter on the top, and then sift plenty of white sugar over it.
Potatoes, 14 ozs.; butter, 4 ozs.; sugar, 4 ozs.; eggs, 5; lemon-rind, 1; little salt; brandy, 1/2 glassful; candied peel, 1 1/2 to 2 ozs.: 40 minutes.
The potatoes for these receipts should be lightly and carefully mashed, but never pounded in a mortar, as that will convert them into a heavy paste. The better plan is to prepare them by Captain Kater's receipt (page 230), when they will fall to powder almost of themselves; or they may be grated while hot through a wire-sieve. From a quarter to a half pint of cream is, by many cooks, added to potato puddings.