Sweet Potato Pudding.
Grate half a pound of parboiled sweet potatoes, and stir to a cream six ounces of sugar and six of butter, and then add the beaten yolks of eight eggs.
Mix the above, and add the grated peel and juice of a lemon, a glass of wine, and a grated nutmeg.
The last thing, put in the whites of the eggs beat to a stiff froth.
Common potatoes and carrots may be made as above, only they are to be boiled soft, and put through a colander, and more sugar used.
Quince Pudding.
Peel and grate six large quinces. Add half a pint of cream, half a pound of sugar, and six well-beaten eggs. Flavor with rose water, and bake in a buttered dish three quarters of an hour.
PASTE FOR PUDDINGS AND PIES.
This is an article which, if the laws of health were obeyed, would be banished from every table, for it unites the three evils of animal fat, cooked animal fat, and heavy bread. Nothing in the whole range of cooking is more indigestible than rich pie crust, especially when, as bottom crust, it is made still worse, by being soaked, or slack baked. Still, as this work does not profess to leave out unhealthy dishes, but only to set forth an abundance of healthful ones, and the reasons for preferring them, the best directions will be given for making the best kinds of paste.