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Potato Pudding (Boil until white mealy)

Boil until white, mealy, and very tender some potatoes; rub them finely washed through a colander; to a pint bowl of them while hot add one quarter of a pound of butter, and mix well; beat the yolks of six eggs well with one pound of fine sugar; add the grated rind and juice of one lemon, and then the beaten whites; stir lightly in, and bake in pie plates lined with paste; eat cold,