A Plain Potato Pudding
Having pared a pound of fine large potatos, put them into a pot, cover them well with cold water, and boil them gently till tender all through. When done, lay each potato (one at a time,) in a clean warm napkin, and press and wring it till all the moisture is squeezed out, and the potato becomes a round, dry lump. Mince as fine as possible a quarter of a pound of fresh beef suet, (divested of skin, and strings.) Crumble the potato, and mix it well with the suet, adding a small salt-spoon of salt. Add sufficient milk to make a thick batter, and beat it well. Dip a strong square cloth in hot water, shake it out, and dredge it well with flour. Tie the pudding in, leaving room for it to swell, and put it into a large pot of hot water and boil it steady for an hour. This is a good and economical family pudding.