Wash, peel, cut in slices, and place in kettle and
keep well covered with water ; boil from twenty to
thirty minutes, or until you can easily pierce them
with a fork ; drain well, season with salt, pepper and
butter and mash fine. Do not boil too long, as they
are much sweeter when cooked quickly.
19



302 THB BUCKEYE COOK BOOK.
CENTENNIAL GOVERNORS.
It was the plan of the Committee to give in this
department, a recipe from the households of the
President and each of the Centennial Governors of
the States and Territories, and the following, have
been received, with many kind wishes for the success
of the enterprise. The States are arranged in the
order of their admission into the Union.
LEMON CUSTARD.
Mrs. Gov. J. P. Cochran, Delaware, 1787.
One pound sugar, quarter pound butter, four eggs,
cup sweet milk, two crackers, two lemons ; beat but-
ter and sugar together until light, add eggs beaten
light, next grated crackers, then grated rind and
chopped pith of lemon, and one cup milk, the juice
of lemon to be added last.
SODA BISCUIT.
Mrs. Gov. J. D. Bedle, New Jersey,. 1787.
One quart sifted flour, two large teaspoons cream
yeast, one tablespoon lard, a little salt ; mix thor-
oughly and add milk enough to stir nicely, roll out



CENTENNIAL GOVERNORS. 303

half an inch thick, cut the proper size, and bake in a
hot oven.
POTATO PUDDING.
Mrs. Gov. IngersoU, Connecticut, 1788.
