e apart, stand about one hour to raise, when bake in a
rather hot oven. These Potato Biscuits are particularly nice when
freshly baked, and resemble somewhat biscuits made from baking powder.
From this recipe was made two dozen biscuits.

AUNT SARAH'S POTATO YEAST

9 medium-sized potatoes.
5 tablespoons sugar.
2 tablespoons salt.
1 quart water.

Grate the raw potatoes quickly, so they will not discolor, pour over
the grated potato the quart of boiling water, add salt and sugar, cook
several minutes until the consistency of boiled starch, let cool, and
when lukewarm add 1 cup of good yeast. Stir all together in a crock,
cover and let stand in a warm place three or four hours, when it is
foamy and rises to top of crock, stir down several times, then fill
glass fruit jars, cover and stand away in a cool place until needed.

This yeast will keep about ten days. Use one cup to about three pounds
of flour, or one quart of liquid, when setting sponge for bread. Save
one cup of this yeast to start fresh yeast with.

PERFECTION POTATO CAKES

1 cup of boiled mashed potatoes.
1 cup sweet milk.
1 cup water in which 1 Fleischman yeast cake was dissolved.
2 cups soft A sugar.
1/2 cup butter and lard mixed.
2 eggs.
A little salt.
About 7 cups of flour.

Cream the sugar, butter and eggs together. Add mashed potatoes, milk
and cup of water containing yeast, alternately with the flour, until
about 7 cups of flour have been used, making a dough as stiff as can
be stirred with a spoon. Stand, covered, in a warm place by the range
until morning. These should be set to rise about nine o'clock in the
evening. The following morning take pieces of the dough, on a
well-floured bake board; roll about one inch thick, to fit in pie
tins, place in pie tins to raise; when doubled in bulk spread with
melted butter and sprinkle sugar thickly over top and bake in a
moderately hot oven until lightly browned on top. This quantity of
dough makes six cakes.

Instead of brushing the cakes with above mixture, place in a bowl 1/2
cup of soft A sugar, 1/2 cup flour, a tiny pinch of salt and baking
powder each and 2 tablespoonfuls of butter (not melted), mix all
together as crumbly as possible, then the crumbs were sprinkled
thickly over tops of cakes, which had been brushed with a mixture of
milk and sugar. Place cakes in oven when raised; bake 20 minutes.

This recipe was given Mary by an old "Bucks County" cook, noted for
the excellence