• Potatoes, 14 oz.
• butter, 4 oz.
• sugar, 4 oz.
• eggs, 5
• lemon rind, 1
• little salt
• brandy, ½ glassful
• candied peel, 1½ to 2 oz.:

Beat well together fourteen ounces of mashed potatoes, four ounces of butter, four of fine sugar, five eggs, the grated rind of a small lemon, and a slight pinch of salt; add half a glass of brandy, and pour the pudding into a thickly-buttered dish or mould, ornamented with slices of candied orange or lemon rind; pour a little clarified butter on the top, and then sift plenty of white sugar over it.

Obs.—The potatoes for these receipts should be lightly and carefully mashed, but never pounded in a mortar, as that will convert them into a heavy paste. The better plan is to prepare them by Captain Kater’s receipt when they will fall to powder almost of themselves; or they may be grated while hot through a wire sieve. From a quarter to a half pint of cream is, by many cooks, added always to potato puddings.