Page 126

126                 ýIOUEKEEPER'SDOOK.
                 SWEET POTATOE PUD'ING.
    JBoil the potatoes and mash them very smooth. Tot
 cups full of pote add two cups of sugar, one of butter, one
 glass of brandy or wine, five eggs, one nutmeg and the g-
 ted rind of lemonr Bake with an under crust.
                   PASTRY, CAKES, &c.
                          PASTE.
   BE very particular that your slab or paste tabl rolling-
 pin and cutters are clean, and free from all ohl paste, and
 be very careful that both the flour and butter are extremely
 good. Have a dry sieve always in readiness, in or by the
 flour tub, so as to use none without sifting it; for, though
 it may appear pure and fine, bran, or small particles of old
 paste may have fallen into it; sifting is, therefore, always
 necessamr.
   Weigh one pound of flour, lay it in a circle on the slab:
b   k one egg into the centre, put a small quantity of salt,
and a little bit of butter; mix all these together lightly, add
a little water, mi them agin, then add more water, and so
proceed until it binds into paste; but take care that you do
not make it too stiff, nor squeeze it much together, till you
find there is sufficient water; then work it well together,
and roll it out on the slab, but do not roll it too thin; work
a pound of butter on the slab, spread it out to the size of
the paste, with a knife cut it off altogether, and lay it on
the paste; then double the ends of the paste together, to in-
close the butter; then give it one turn, thus: rol it out till
you just perceive the butter through the paste; turn the end