Mash the potatoes through a sieve, then add the salt and potato flour, and rub in the fat. Mix to a paste with a very little cold water. Proceed as in fruit pie, [page 45].
This paste may be used for meat pie, tartlets, &c., and will be found very light.
Potato Pudding. Time 1¼ hour.
3 large mealy potatoes, 1 oz. butter, ½ gill milk, 3 eggs, 1 tablespoonful brown sugar; nutmeg and salt to taste.
Boil the potatoes, mash them smooth with the milk, butter, well-beaten eggs, sugar, nutmeg, and salt. Bake in a greased dish ½ hour, and serve hot.
Sassafras.
Sassafras, aniseed, stick liquorice.
Tie up the liquorice and aniseed in a muslin bag, put this in a jug with the sassafras, and pour boiling water over it.
Swiss Roll. Time—½ hour.
1½ oz. potato flour, 2 oz. castor sugar, 3 eggs, lemon cheese-cake mixture (see [page 64]).