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Cottage Potato Pudding

Peel and boil two pounds of potatoes. Mash them, and beat them to a smooth paste, with a breakfast-cupful of milk, two table-spoonfuls of sugar, and two well-beaten eggs. Add a handful of stoned and picked raisins, put the mixture into a well-greased pie-dish, and bake it for nearly an hour. If the milk is left out, and a quarter of a pound of butter substituted, it will make a nice cake. Sufficient for six persons. Probable cost: pudding, 5d.; cake, 9d.