POTATO CAKE

Roast in the ashes a dozen small or six large potatoes. When done, peel them, and put them into a pan with a little salt, and the rind of a lemon grated. Add a quarter of a pound of butter, or half a pint of cream, and a quarter of a pound of sugar. Having mashed the potatoes with this mixture, rub it through a cullender, and stir it very hard. Then set it away to cool.

Beat eight eggs, and stir them gradually into the mixture. Season it with a tea-spoonful of mixed spice, and half a glass of rose-water.

Butter a mould or a deep dish, and spread the inside all over with grated bread. Put in the mixture, and bake it for three quarters of an hour.