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Potatoe Pudding, Tea Cakes, Plum Pudding.
Pntatoe Pudding, baked. Mash the potatoes very fine,
and put about two ounces of butter and a little salt in
them ; butter a basin, flour it, and then put in the pota-
toes ; press them down, then turn the basin upside down,
and the potatoes will come out (it should not turned out
on the dish it is to go to table on); beat up an egg, and
put it over it with a paste brush, then flour it with the
drudging-box ; and either put it in the oven, or before
the fire, to brown.'—N. B. Small ones, turned out of a
tea-cup, look very well, by way of change.
Tea Cakes. Rub a quarter of a pound of butter into
one pound of flour ; mix a quarter of a pound of sifted
sugar, and wet it with water ; when made up divide it
into equal pieces, and put one ounce of caraway seeds
in one piece, and leave the other plain ; roll them very
thin, and cut them out with a round paste-cutter ; flour
the baking sheet before you put them on ; they should be
baked in a slow oven, and of a light brown.
N. B. They should be kept in a dry place, either in a
covered glass or a covered pan : small cakes of all de-
scriptions should be kept this way.
Plum Pudding, a superior one. One pound of raisins
stoned, one pound of currants well washed and picked,
a pound of suet, chopped very fine; about a pound ot
flour, and as many bread crumbs, a little fine spice, and
an ounce of preserved lemon-peel; the same quantity
of orange-peel and citron, about halt a nutmeg grated,
and a quarter of a pound ot moist sugar; mix all well
together ; then break in seven eggs, stir it well up, add
about a quarter of a pint ot milk, and a gill ot brandy ;
mix all well together; it it should want a little more
milk, put it in, but be careful that y'ou do not wet it
too much ; let it be stitf enough tor the spoon to stand
upright, otherwise the fruit will settle at the bottom,
which will spoil the look ot it; it must boil tour hours.
