480 Of Food. 



number of persons, who found them in general very 

 palatable : — 



Baked Potato Puddings. 



No. I. 

 12 ounces of potatoes, boiled, skinned, and mashed. 

 I ounce of suet. 



I ounce (or ^-^ of a pint) of milk, and 

 I ounce of Gloucester cheese. 



Total, 15 ounces, mixed with as much boiling water as was necessary to 

 bring it to a due consistence, and then baked in an earthen pan. 



No. 11. 



12 ounces of mashed potatoes as before. 

 I ounce of milk, and 



1 ounce of suet with a sufficient quantity of salt. Mixed up with 

 boiling water, and baked in a pan. 



No. III. 



12 ounces of mashed potatoes. 

 I ounce of suet. 



1 ounce of red herrings pounded fine in a mortar. Mixed, baked, 

 etc., as before. 



No. IV. 



12 ounces of mashed potatoes. 

 I ounce of suet, and 



I ounce of hung beef grated fi;:e with a grater. Mixed and baked 

 as before. 



These puddings when baked weighed from 1 1 to 

 12 ounces each. They were all liked by those who 

 tasted them, but No. i and No. 3 seemed to meet with 

 the most general approbation. 



Receipt for a very cheap Potato Dumpling. 



Take any quantity of potatoes, half boiled ; skin or 

 pare them, and grate them to a coarse powder with a 

 grater ; mix them up with a very small quantity of flour, 



