This recipe is from "Cassell's Dictionary of Cookery." POTATO CAKE .-- Take a dozen good-sized potatoes and hake them in the oven till done, then peel and put them into a saucepan with a little salt and grated lemon-peel; set them upon the stove and put in a piece of fresh butter and stir the whole; add a little cream and sugar, still continuing to stir them; then let them cool a little and add some orange-flower water, eight yolks of eggs and four only of whites, whisked into froth; heat up the whole together and mix it with the potato puree.

Butter a mould and sprinkle it with bread-crumbs; pour in the paste, place the pan upon hot cinders, with fire upon the lid, and let it remain for three-quarters of an hour, or it may be baked in an oven.
POTATO CHEESE .-- Potato cheeses are very highly esteemed in Germany; they can be made of various qualities, but care must be taken that they are not too rich and have not too much heat, or they will burst.

Boil the potatoes till they are soft, but the skin must not be broken.

The potatoes must be large and of the best quality.

When boiled, carefully peel them and beat them to a smooth paste in a mortar with a wooden pestle.