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.

Observations:

When cold, this pudding eats like cake, and may be served as such, omitting, of course, the sugar or preserve when it is dished.

A Richer Potato Pudding

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.

Observations:

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.