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Potato Pudding, Sweet

Bake half a dozen large potatoes, and when they are done enough break them open and scoop out the contents with a spoon. Beat them lightly, and with a quarter of a pound of the potato flour put three ounces of clarified butter, half a tea-spoonful of finely-minced lemon-rind, a dessert-spoonful of lemon-juice, a pinch of salt, three table-spoonfuls of powdered sugar, and three table-spoonfuls of milk or cream. Beat the pudding for five or six minutes, then add separately the yolks and well-whisked whites of three eggs. Butter a plain mould, ornament it with dried fruit or slices of candied peel, pour in the pudding, and bake in a well-heated oven, or steam the pudding if preferred. Turn it out before serving, sift sugar thickly over it, and garnish the dish with jam. Time to bake, three-quarters of an hour; to steam, one hour. Probable cost, 1s. Sufficient for five or six persons.