Boil 2 good-sized sweet potatoes, weighing about a pound; strain and mash through a sieve; 1 tablespoonful of butter must be put in them; sweeten to taste; 1 pint of boiling milk, 5 yolks of eggs, must be well beaten into the potatoes; stir the hot milk in on them. Grate in a little lemon peel; nutmeg to taste; put in 1 teaspoonful essence of lemon; beat up the whites of eggs into the potatoes, make a puff paste, roll out and make pies without tops.
Custard pies can be made in the same way, leaving out the potatoes.
In lemon pies use same quantity of ingredients as above, using 3 lemons.
No. 142.
MERINGUE PIE.
One cup of sugar, yolks of 3 eggs, 1½ cups of milk, 2 teaspoonfuls of corn starch, juice and grated peel of 1 lemon. Beat the yolks light and add the sugar, rub the cornstarch in with milk, and add that, and then the lemon, and beat well together. Line some pans with a rich paste, and then fill with the custard, and bake. When done take the whites of 3 eggs and beat them with a tablespoonful of sugar to a stiff froth, which spread over the top, and brown in the oven.
No. 143.
SWEET POTATO PUDDING.
Half pound of butter, ½ pound of sugar, 5 eggs, 2 tablespoonfuls of brandy, same of rose-water; add 1 pound of sweet potatoes, boiled and mashed fine, with a pinch of salt and a little milk to make it moist. Beat the butter and eggs and sugar till light, to which add the potatoes, a small quantity at a time; whisk the eggs till thick, and stir in gradually; then add the brandy and rose-water. Mix all well together, and set aside in a cool place for awhile. This is enough for 3 or 4 puddings, soup-plate size. Line your plates with a nice paste, fill and bake in a quick oven. Nutmeg or cinnamon can be substituted for the rose-water if desired.
No. 144.
COCOANUT PUDDING.
Half pound of sugar, ½ pound of butter, ½ pound of grated cocoanut, the whites of 6 eggs, 1 tablespoonful of rose-water, 2 tablespoonfuls of brandy; beat the sugar and butter to a cream, whisk the whites of the eggs till they are stiff, which beat into the butter and sugar; stir the whole together and add gradually the nut, brandy, and rose-water; do not beat it. This will make two full-sized puddings. Line your plates with rich paste; fill and bake in a quick oven.