Sweet Potato Pudding

Wash, boil, and peel some fine sweet potatos. Mash them, and rub them through a coarse sieve - this will make them loose and light. If merely mashed the pudding will clod and be heavy. In a deep pan stir to a cream a quarter of a pound of fresh butter, and a quarter of a pound of powdered sugar; adding a grated nutmeg, a tea-spoonful of powdered cinnamon, a half glass of white wine, and a half glass of brandy. Beat in a shallow pan three eggs, till very thick and smooth, and stir them into the mixture of butter and sugar, alternately with the sweet potato. At the last mix all thoroughly with a very hard stirring. Put the mixture into a deep dish, and lay a border of puff-paste all round the rim. Set the pudding immediately into a rather brisk oven, and when cool sift white sugar over it. For two of these puddings double the quantities of all the ingredients.

White Potato Pudding - Is made exactly as above. Chestnut pudding also - the large Spanish chestnuts, boiled, peeled, and mashed.

Fine Pumpkin Pudding - Also, allowing to the above ingredients a half pint of stewed pumpkins, squeezed dry and rubbed through a sieve.

Cashaw Pudding. - A similar pudding may be made of stewed cashaw, or winter squash.

Pine-Apple Tart

Take a fine large ripe pine-apple. Remove the leaves, and quarter it without paring, standing up each quarter in a deep plate, and grating it down till you come to the rind. Strew plenty of powdered sugar over the grated fruit. Cover it, and let it rest for an hour. Then put it into a porcelain kettle, and steam it in its own syrup till perfectly soft. Have ready some empty shells of puff-paste, baked either in patty-pans or in soup plates. When they are cool, fill them full with the grated pine-apple; add more sugar, and lay round the rim a border of puff paste.

Quince Pies

Wash well, pare, and core some fine ripe quinces, having cut out all the blemishes. Put the cores and parings into a small sauce-pan, and stew them in a little water, till all broken to pieces. Then strain and save the quince water. Having quartered the quinces, or sliced them in round slices, transfer them to a porcelain stew-pan, and pour over the quinces water extracted from boiling the cores and parings. Let them cook in this till quite soft all through. Make them very sweet with powdered sugar, and fill with them two deep soup plates that have been baked empty, with a puff paste border round the rims. Fill them up to the top, (they are already cooked) and sift sugar over them - or you may pile on the surface of each some icecream. You may cook the quinces whole, and lay one on each tart.

Fine Apple Pies

May be made in the same manner, flavored with the grated yellow rind and juice of a lemon. The apples should be fine juicy pippins. If done whole, lay one on each patty-pan tart, and stick into the core hole a slip of the yellow rind of lemon, pared so thin as to be nearly transparent.