Page:Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats.djvu/31

Rh SWEET POTATO PUDDING.

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.

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