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Potato Cheesecakes

Rub two ounces of lump sugar upon the rind of half a small lemon until the yellow part is taken off, then crush them to powder. Mix with this three ounces of boiled potatoes, dry and floury, two ounces of clarified butter, and the yolks of two well-beaten eggs. Beat the mixture thoroughly, and add at the last moment the white of an egg beaten to a firm froth. Line the patty-pans with puff-paste, half fill them with the mixture, and bake in a well-heated oven. Or, take a quarter of a pound of boiled potatoes, dry and floury. Bruise them well, and let them cool a little, then mix with them two ounces of finely-grated bread-crumbs and three ounces of loaf sugar which has been rubbed upon half a small lemon and crushed to powder. Add three ounces of fresh butter which has been beaten to a cream, and three eggs. The eggs should be added separately, and the mixture should be well beaten between each addition. Three-parts fill the lined patty-pans, and bake in a moderate oven for about twenty minutes.

POTATO CHEESECAKES (another way). (See CHEESECAKES, POTATO.)