Irish Potato Pudding

6 medium-sized potatoes
1 c. butter
2 c. sugar
6 eggs
2 c. sweet milk
1 tsp. salt

Boil the potatoes, mash finely and add the margarine,
sugar and eggs, beating well. Put in the sweet milk and stir
well. Pour the mixture into a well greased baking pan and cook
slowly, stirring occasionally until done. Usually takes an
hour at 325 degrees to 350 degrees.


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Irish Potato & Apple Pudding


6 ounces - Freshly mashed potatoes
2 tablespoons - Butter
Salt
8 ounces - Self-rising flour
4 tablespoons - Milk
5 medium - Apples, peeled, cored and finely sliced
Brown or white sugar
2 - Whole cloves
Juice of 1/2 lemon
3 tablespoons - Cider

Mix the butter into the hot mashed potatoes, add a good pinch of salt and the flour.
Then add enough milk to make a soft, slack dough.
Roll out and line a 1 quart bowl with some of it, reserving enough for the lid.
Fill with the apples and sweeten to taste with sugar.
Add 2 whole cloves, the lemon juice and the cider (or water), taking care not to make it too wet.
Dampen the pastry edges, lay the lid on and press down.
Cover with foil and secure well.
Steam, or cook set in boiling water up to the rim, for 2 to 2 1/2 hours.
Serve cut in wedges with cream or homemade custard.

Yield: 4 servings