Sweet Potato Pudding.
1 lb. parboiled sweet potatoes.
½ cup of butter.
¾ cup of white sugar.
1 tablespoonful of cinnamon.
4 eggs, whites and yolks beaten separately.
1 teaspoonful of nutmeg.
1 lemon, juice and grated rind.
1 glass of brandy.
Let the potatoes get entirely cold, and grate them. Cream the butter and sugar; add the yolks, spice and lemon. Beat the potato in by degrees, to a light paste; then the brandy, lastly the whites. Bake in a buttered dish, and eat cold.
Fourth Week. Saturday.
——
Bean and Celery Soup.
Jugged Pigeons. Shred Macaroni.
Currant Jelly. Brussels-Sprouts.
——
Sponge-Cake Fritters.
——