Sweet Potato Pie (No. 2.) ✠
- 1 lb. mealy sweet potatoes. The firm yellow ones are best.
- ½ cup butter.
- ¾ cup white sugar.
- 1 tablespoonful cinnamon.
- 1 teaspoonful nutmeg.
- 4 eggs—whites and yolks beaten separately.
- 1 cup of milk.
- 1 lemon, juice and rind, and glass of brandy.
Parboil the potatoes, and grate them when quite cold. If grated hot, they are sticky and heavy. Cream the butter and sugar; add the yolk, the spice, and lemon; beat the potato in by degrees and until all is light; then the milk, then the brandy, and stir in the whites. Bake in dishes lined with good paste—without cover.
You may make a pudding of this by baking in a deep dish—well buttered, without paste. Cool before eating.
Irish Potato Pie (or pudding.) ✠
- 1 lb. mashed potato, rubbed through a cullender.
- ½ lb. butter—creamed with the sugar.
- 6 eggs—whites and yolks separately.
- 1 lemon—squeezed into the potato while hot.
- 1 cup of milk.
- 1 teaspoonful nutmeg, and same of mace.
- 2 cups white sugar.
Mix as you do sweet potato pudding, and bake in open shells of paste. To be eaten cold.
Lemon Pie (or Transparent Pudding.) ✠
- ½ lb. butter.
- 1 lb. sugar.
- 6 eggs—whites and yolks separately.
- Juice of one lemon.
- Grated rind of two.
- 1 nutmeg.
- ½ glass brandy.
Cream butter and sugar, beat in the yolks, the lemon, spice, and brandy, stirring in the whites at the last.
Bake in pie-crust, open.
You may, if you wish to have these very nice, beat up the whites of but four eggs in the mixture, and whip the whites of four more into a méringue with four tablespoonfuls sugar and a little lemon-juice, to spread over the top of each pie.
Eat cold. They are very nice baked in pattypans.