Margaret Brown's French Cookery Book

tie on the piece taken off to make an opening to take the seeds out. Boil sufficient vinegar to cover them, putting cloves and allspice in the vinegar; pour this over them in the jars; continue boiling the vinegar, pouring it off and on the mangoes for three days; then fasten up for use. No. 141. SWEET POTATO PIE. Boil 2 good-sized sweet potatoes, weighing about a pound; strain and mash through a sieve; 1 tablespoonful of butter must be put in them; sweeten to taste; 1 pint of boiling milk, 5 yolks of eggs, must be well beaten into the potatoes; stir the hot milk in on them. Grate in a little lemon peel; nutmeg to taste; put in 1 teaspoonful essence of lemon; beat up the whites of eggs into the potatoes, make a puff paste, roll out and make pies without tops. Custard pies can be made in the same way, leaving out the potatoes. In lemon pies use same quantity of ingredients as above, using 3 lemons. No. 142. MERINGUE PIE. One cup of sugar, yolks of 3 eggs, 1-1/2 cups of milk, 2 teaspoonfuls of corn starch, juice and grated peel of 1 lemon. Beat the yolks light and add the sugar, rub the cornstarch in with milk, and add that, and then the lemon, and beat well together. Line some pans with a rich paste, and then fill with the custard, and bake. When done take the whites of 3 eggs and beat them with a tablespoonful of sugar to a stiff froth, which spread over the top, and brown in the oven. No. 143. SWEET POTATO PUDDING. Half pound of butter, 1/2 pound of sugar, 5 eggs, 2 tablespoonfuls of brandy, same of rose-water; add 1 pound of sweet potatoes, boiled and mashed fine, with a pinch of salt and a little milk to make it moist. Beat the butter and eggs and sugar till light, to which add the potatoes, a small quantity at a time; whisk the eggs till thick, and stir in gradually; then add the brandy and rose-water. Mix