To two quarts of flour, allow fourteen good sized potatoes. Boil
the potatoes till they are thoroughly done throughout. Then peel,
and mash them very fine. Rub them through a cullender.
Having sifted the flour into a pan, add the potatoes gradually;
rubbing them well into the flour with your hands. Mix in
sufficient cold water to make a stiff dough. Roll it out evenly,
and you may use it for apple dumplings, boiled apple pudding,
beef-steak pudding, &c.
Potato paste must be sent to table quite hot; as soon as it cools
it becomes tough and heavy. It is unfit for baking; and even when
boiled is less light than suet paste.