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Potato Cottage Pudding

Take half a pound of boiled potatoes, dry and floury. Beat until they are quite smooth, and add a pinch of salt, the grated rind and strained juice of a small lemon, two table-spoonfuls of moist sugar, two ounces of clarified butter or good beef dripping, and two well-beaten eggs. Beat the mixture thoroughly, turn it into a buttered dish, and bake in a well-heated oven. The flavour of the pudding may be varied by the addition of a few washed and dried currants, or an ounce of blanched and pounded almonds, or a glassful of sherry. Time to bake, three-quarters of an hour. Probable cost, 8d. Sufficient for four or five persons.