p, and bake it like common bread.

POTATOE CHEESECAKES. Boil six ounces of potatoes, and four ounces of
lemon peel; beat the latter in a marble mortar, with four ounces of
sugar. Then add the potatoes, beaten, and four ounces of butter melted
in a little cream. When well mixed, let it stand to grow cold. Put crust
in pattipans, and rather more than half fill them. This quantity will
make a dozen cheesecakes, which are to be baked half an hour in a quick
oven, with some fine powdered sugar sifted over them.

POTATOE FRITTERS. Boil two large potatoes, scrape them fine; beat up
four yolks and three whites of eggs, and add a large spoonful of cream,
another of sweet wine, a squeeze of lemon, and a little nutmeg. Beat
this batter at least half an hour, till it be extremely light. Put a
good quantity of fine lard into a stewpan, and drop a spoonful of the
batter at a time into it, and fry the fritters. Serve for sauce a glass
of white wine, the juice of a lemon, one dessert spoonful of peach leaf
or almond water, and some white sugar. Warm them together, but do not
put the sauce into the dish.--Another way. Slice some potatoes thin, dip
them in a fine batter, and fry them. Lemon peel, and a spoonful of
orange-flower water, should be added to the batter. Serve up the
fritters with white sugar sifted over them.

POTATOE PASTE. Pound some boiled potatoes very fine, and while warm, add
butter sufficient to make the mash hold together. Or mix it with an egg;
and before it gets cold, flour the board pretty well to prevent it from
sticking, and roll the paste to the thickness wanted. If suffered to get
quite cold before it be put on the dish, it will be apt to crack.

POTATOE PASTY. Boil, peel, and mash some potatoes as fine as possible.
Mix in some salt, pepper, and a good piece of butter. Make a paste, roll
it out thin like a large puff, and put in the potatoe. Fold over one
half, pinching the edges, and bake it in a moderate oven.

POTATOE PIE. Skin some potatoes, cut them into slices, and season them.
Add some mutton, beef, pork, or veal, and put in alternate layers of
meat and potatoes.

POTATOE PUDDING. To make a plain potatoe pudding, take eight ounces of
boiled potatoes, two ounces of butter, the yolks and whites of two eggs,
a quarter of a pint of cream, a spoonful of white wine, the juice and
rind of a lemon, and a little salt. Beat all to a froth, sweeten it to
taste, make a crust to it, or not, and bake