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Baked Yam Pudding

Sweet potatoes will do, but the large yams grown in the sandy soils of Louisiana and Texas are better for mealiness, and have less of the potato flavor. 1 1/2 pounds of potato. 3/4 pound of fresh butter. 1/2 pound of sugar. 12 eggs. 1/4 pint of brandy. 1/2 pint of sherry. 1 tablespoonful of vanilla extract.

Boil the yams or sweet potatoes after paring, in salted water, and mash the required amount of dry puree through a colander. Mix in the butter while still warm, then the sugar, liquorand vanilla. Separate the eggs, beat the yolks into the mixture, and the whites after whipping to a firm froth. Bake in buttered pans about half an hour. Lemon syrup or wine or brandy sauce. Common potatoes that are very good and mealy can be used in the preceding manner, with more sugar and less wine.