Take the same proportions as in the previous receipt, of crackers, milk, and eggs; and add a cup of sugar, a table-spoonful of butter, cinnamon, a very little clove, and a cup of chopped raisins, and eat it with a sauce, or without. It is good cold.
Farina.
Two table-spoonfuls of farina, a pint of milk, two eggs, a small cup of sugar, and a half teaspoonful of salt; flavor with lemon or nutmeg. To mix it, set the milk in a pail into a kettle of hot water. When the top of the milk foams up, stir in the farina gradually, and add the salt. Let it remain in the kettle ten or fifteen minutes, and stir it repeatedly. Take the pail from the kettle, beat the eggs and sugar together, and stir them in; add the essence, and pour the mixture into a buttered dish. Bake half an hour or forty minutes. No sauce is necessary.
Potato.
Weigh two pounds of good potatoes, after they are pared; boil them, and when done, dry them; then pound them well in the kettle with a pestle. While they are still hot, add half a pound of sugar and half a pound of butter, which have been previously stirred together to a cream; and last, and a little at a time, seven eggs, a glass of wine, and spice to your taste. Bake with or without a paste. Omit the wine if you prefer, both in this, and the next receipt, and use lemon-juice.
Another.
To half a pound of boiled potato, rolled or pounded, put two ounces of butter, two eggs, half a gill of cream, one table-spoonful of white wine, sugar to your taste, and a very little salt. Beat it to a froth, and bake with or without a paste. If it is wanted more rich, add almonds and another egg.
Sweet Potato.
Boil the potatoes and rub them through a sieve; add eggs, milk, sugar, and spice precisely as for squash pies, only making the mixture a very little thicker with the potato. Bake in a deep dish with a paste, or without if preferred.
Sweet Potato Pone.