Potato Paste
Boil three moderate-sized potatos till very soft. Then peel and mash them fine and smooth. Put them into a deep pan, and mix them well with a quart of flour and a half pint of lard; or what is better, with that quantity of beef dripping, or the dripping of fresh roast pork. Never for any sort of crust use mutton dripping. Having mixed the mashed potato, dripping, and flour into a lump, roll it out into a thick sheet. Sprinkle it with flour, and spread over it evenly a thin layer of dripping or lard. Fold it again, and set it in a cool place till wanted. It is good for meat pies, and for boiled meat pudding, or any sort of dumplings.