10 eggs, well beaten.
3 cupfuls sugar.
1 cupful flour.
1 cupful butter.
1 quart milk.
Bake slowly in a pan. Serve with sauce.—Mrs. G. A. B.
Sweet Potato Pudding.
Grate three or four large sweet potatoes and put them immediately in three pints of sweet milk to prevent them from turning dark. Beat six eggs light, add four ounces melted butter, and mix well with potatoes and milk. Add eight tablespoonfuls of sugar, and season with lemon or vanilla. Bake without a crust.—Mrs. W. C. R.
Sweet Potato Pudding.
Boil one and a half pounds potatoes very tender. Add half a pound butter, and rub both together through a sieve. Then add a small cupful milk, six eggs, one and a half cupful sugar. Beat all together and add a little salt, the juice and rind of a lemon. Then beat again, and prepare pastry. Bake twenty minutes. It may be baked without pastry. Irish potato pudding may be made by the same recipe.—Mrs. A. C.