Sweet Potato Pudding.

Boil the potatoes, take off the skin, mash and strain them while warm;
to a pound of potatoes put half a pound of butter; beat six eggs with
half a pound of loaf-sugar, add a little mace or nutmeg; mix all
together, and bake with or without paste.


Lemon Pudding.

Grate the rind of six fresh lemons, squeeze the juice from three, and
strain it; beat the yelks of sixteen eggs very light, put to them
sixteen table-spoonsful of powdered sugar, not heaped, with four
crackers finely powdered; beat it till light; put a puff paste in your
dish and bake in a moderate oven.


Another Way.

Take one pound of potatoes strained through a sieve, half a pound of
butter, the same of rolled sugar, the juice of two lemons and the
peel of one; beat five eggs, and mix all together with a glass of
wine and a nutmeg.


A Preserve Pudding.

Take a deep dish, butter it well and spread a layer of preserves,
without syrup--either quinces, citron, apples or peaches; rub together a