Potato Rolls

1 cup of potatoes cut into small pieces, and cook until soft, mash fine, and add 1 cake of Fleischman's yeast, dissolved in 1 cup of warm water, and 1 cup of flour. Set this mixture in a warm place until light, then stir into it 2 eggs beaten light, 1/2 cup sugar, 1/2 cup butter, 1 teaspoonful of salt and 5 cups of flour; roll out and cut with biscuit cutter, spread with butter and fold together. Put in pans and let rise about an hour before baking. As the dough is very soft a great deal of flour must be used in rolling out. Bessie Newman, Frederick, Md.

Potato Rolls

4 medium sized potatoes mashed fine, 1 1/2 cups milk or water, 1 cup lard, add to potatoes while hot, 1 cup sugar, salt to taste, 2 eggs beaten light, 1 yeast cake, 1 qt. flour. Let rise, make stiff, let rise again, then roll out and cut.

Mrs. Paul Hoke.

Potato Rolls

1 cup yeast, or 1/2 cake compressed yeast, 1 cup mashed potatoes, 1/2 cup sugar, 2 eggs. Stir all to-gether at 10 o'clock, let rise until noon, then add 1/2 cup lard, and enough flour to stiffen, let rise until 3 o'clock, then shape into rolls.

Mrs. Wm. J. Young.

Rolls

Boil 1 good sized potato. When soft pour off the water and set away to cool, mash the potato and stir into it 3 heaping tablespoonfuls of flour, thin this to a rather thin batter with the potato water, which should be quite warm but not hot. Dissolve 1 cake Fleischman's yeast in a little warm water, and stir into the potato and flour. Let rise, which will take about 2 hours, then stir into this 1 large spoonful of lard, 1 pt. luke warm boiled milk, 1/2 cup sugar and stiffen, using about 1 qt. flour. Let rise again about 2 hours, then roll out, cut in rounds, fold together, and place on tins. Set away to rise again, about 1 hour, then bake about 15 minutes. Do not let the sponge get chilled.

Mrs. L. F. Wirt.

Potato Pockets

2 large potatoes, boil and mash fine, add 1 small cup of lard, 3 eggs, 1 qt. of flour, 1 cup of yeast, or 1/2 cake of compressed yeast, dissolved in a cup of water, a pinch of salt. Mix all well together and let it stand to rise, when quite light roll out and cut with a large round cutter, grease over the top with melted butter, and fold them over and let rise again, then bake 20 minutes. Do not be afraid if the dough seems too soft, any more flour will spoil them.

Mrs. J. 0. Swartz, New Oxford, Pa.

Biscuits

Mix together 1 pt. of unsifted flour, 1 tablespoonful of sugar, 1/2 tablespoonful of salt, 2 teaspoonfuls of baking powder. Sift twice. Into this rub a generous tablespoonful of lard, mix with milk, roll into a sheet about 1/2 in. thick, spread with melted butter, fold over, cut into squares, and bake in a quick oven.

Miss Emma Dellone.

Butter Biscuit

Sift 1 pt. of flour into a pan, make a hollow in the centre large enough to admit 1 cup of warm milk and \ cup of yeast. Mix into a sponge and set to rise. In the morning add 1/2 lb. of melted butter and knead in as much flour as will mix with another cup of warm milk or water. Make a soft dough, roll out and put into pan to rise. Bake in a well heated oven.

Mrs. Lewis Brockley.

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