Ingredients: One pint of grated cold boiled potatoes, one pint of flour,
one quarter of a pound of butter, one tea-spoonful of salt, and almost
any kind of berries.
Wet these with milk or water to the consistency of soft biscuit-dough;
roll it; spread with blackberries, raspberries, cherries, or stewed dry
berries. Roll, fasten in a cloth, and steam it an hour and a quarter.
Serve with any sweet pudding-sauce.
GELATINE-PUDDING (_Miss Colby, of Rochester_).
Separate the whites and yolks of four eggs. With the yolks make a boiled
custard (with a pint of milk, and sugar to taste). Set a third of a box
of gelatine to soak a few minutes in a little cold water, then dissolve
it with three-fourths of a cupful of boiling water. When the custard has
cooled, add the gelatine water and the whites of the eggs beaten to a
stiff froth; flavor with vanilla, stir all together, and put it into a
mold or molds. It will settle into three layers, and is a very pretty
pudding, tasting much like a _charlotte-russe_. A pretty effect can be
obtained by using Coxe’s _pink_ gelatine.