Sweet Potato Pudding
Wash, boil, and peel some fine sweet potatos. Mash them, and rub them through a coarse sieve—this will make them loose and light. If merely mashed the pudding will clod and be heavy. In a deep pan stir to a cream a quarter of a pound of fresh butter, and a quarter of a pound of powdered sugar; adding a grated nutmeg, a tea-spoonful of powdered cinnamon, a half glass of white wine, and a half glass of brandy. Beat in a shallow pan three eggs, till very thick and smooth, and stir them into the mixture of butter and sugar, alternately with the sweet potato. At the last mix all thoroughly with a very hard stirring. Put the mixture into a deep dish, and lay a border of puff-paste all round the rim. Set the pudding immediately into a rather brisk oven, and when cool sift white sugar over it. For two of these puddings double the quantities of all the ingredients.
White Potato Pudding—Is made exactly as above. Chestnut pudding also—the large Spanish chestnuts, boiled, peeled, and mashed.
Fine Pumpkin Pudding—Also, allowing to the above ingredients a half pint of stewed pumpkins, squeezed dry and rubbed through a sieve.
Cashaw Pudding.—A similar pudding may be made of stewed cashaw, or winter squash.