Sweet Potato Roll.
Prepare pastry as for cherry roll. Spread it out, and cover it with layers of boiled sweet potatoes, thoroughly mashed. Pour over it melted butter and sugar, highly flavored with lemon. Roll it up, boil in a bag, and serve with butter and sugar sauce.—Mrs. Dr. J. F. G.
Boiled Sweetmeat Pudding.
Twelve ounces flour and eight ounces butter rolled in a square sheet of paste. Spread over the whole sweetmeats (or stewed fruit, if more convenient). Roll closely and boil in a cloth. Pour sauce over it.—Mrs. T.
Boiled Bread Pudding.
Pour one quart milk over a loaf of grated stale bread. Let it stand till near dinner time. Then beat six eggs very light and add them to the bread and milk, together with a little flour, to make the whole stick. Flour the bag and boil. Eat with sauce.—Mrs. J. A. B.
Boiled Bread Pudding. (Economical.)
Soak one pound stale bread in enough milk to make a pudding. When soft, beat it up with two eggs and three tablespoonfuls flour. Pour in a large lump of butter, melted. Put in any sort of fruit you like, and then boil.—Miss E. T.
Boiled Pudding.
One quart milk, four eggs, lard size of turkey's egg. Flour enough to make a batter for a teacup of fruit.