through a sieve. Stir the sugar and butter to a cream.

Beat the eggs very light, and stir them into the butter and sugar,
alternately with the sweet potato. Add by degrees the liquor,
rose-water and spice. Stir all very hard together.

Spread puff-paste on a soup-plate. Put in the mixture, and bake it
about half an hour in a moderate oven.

Grate sugar over it.


PUMPKIN PUDDING.

Half a pound of stewed pumpkin.
Three eggs.
A quarter of a pound of fresh butter, or a pint of cream.
A quarter of a pound of powdered white sugar.
Half a glass of wine and brandy mixed.
Half a glass of rose-water.
A tea-spoonful of mixed spice, nutmeg, mace and cinnamon.

Stew some pumpkin with as little water as possible. Drain it in a
colander, and press it till dry. When cold, weigh half a pound,
and pass it through a sieve. Prepare the spice. Stir together the
sugar, and butter, to cream, till they are perfectly light. Add to
them, gradually, the spice and liquor.

Beat three eggs very light, and stir them into the butter and
sugar alternately with the pumpkin.