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PASTRY.
21
Sweet Potato Pudding
- A quarter of a pound of boiled sweet potato.
- Three eggs.
- A quarter of a pound of powdered while sugar.
- A quarter of a pound of fresh butter.
- A glass of mixed wine and brandy.
- A half-glass of rose-water.
- A tea-spoonful of mixed spice, nutmeg, mace and cinnamon.
Pound the spice, allowing a smaller proportion of mace than of nutmeg and cinnamon.
Boil and peal some sweet potatoes, and when they are cold, weigh a quarter of a pound. Mash the sweet potato very smooth, and rub it through a sieve. Stir the sugar and butter to a cream.
Beat the eggs very light, and stir them into the butter and sugar, alternately with the sweet potato. Add by degrees the liquor, rose-water and spice. Stir all very hard together.
Spread puff-paste on a soup-plate. Put in the mixture, and bake it about half and hour in a moderate oven.
Grate sugar over it.
Pumpkin Pudding
- Half a pound of stewed pumpkin.
- Three eggs.
- A quarter of a pound of fresh butter, or a pint of cream.
- A quarter of a pound of powdered white sugar.
- Half a glass of wine and brandy mixed.
- Half a glass of rose-water.
- A tea-spoonful of mixed spice, nutmeg, mace and cinnamon.
Stew some pumpkin with as little water as possible. Drain it in a cullender, and press it till dry. When cold, weigh half a pound, and pass it
