1 lb. mealy sweet potatoes. The firm yellow ones are best.
½ cup butter.
¾ cup white sugar.
1 tablespoonful cinnamon.
1 teaspoonful nutmeg.
4 eggs—whites and yolks beaten separately.
1 cup of milk.
1 lemon, juice and rind, and glass of brandy.
_Parboil_ the potatoes, and grate them when quite cold. If grated hot,
they are sticky and heavy. Cream the butter and sugar; add the yolk,
the spice, and lemon; beat the potato in by degrees and until all is
light; then the milk, then the brandy, and stir in the whites. Bake in
dishes lined with good paste—without cover.
You may make a pudding of this by baking in a deep dish—well buttered,
without paste. Cool before eating.