2 lbs. white potatoes, cooked
1 1/4 lb. sugar
1 c. heavy cream
1 1/2 tsp. baking powder (heaping)
2 lemons
Milk (to make a medium batter)
Grated nutmeg
1/2 lb. butter
Salt to taste
9 eggs
1 tsp. vanilla
Lemon extract

Put cooked potatoes through ricer. Add butter while hot and also add sugar, salt, cream, and eggs, mixing thoroughly. Add baking powder and milk enough to make a medium batter. Season to taste with juice, grated rind of lemon, lemon extract, vanilla and nutmeg. Pour in pan lined with thin pie crust. Bake in moderate 375 degree oven. Makes 2 large or 3 medium pies.

PIE CRUST: Sift together 3 cups flour, 1 teaspoon yeast powder, and 1/2 teaspoon salt. Melt 1 1/4 cup shortening in 1/2 cup hot water. Beat into the flour mixture, adding more flour if dough feels too soft. Good if kept in refrigerator overnight.