Boil mealy potatoes very soft, peel and mash them. To four good-sized potatoes, put a piece of butter, of the size of a hen’s egg, a tea-spoonful of salt. When the butter has melted, put in half a pint of cold milk. If the milk cools the potatoes, put in a quarter of a pint of yeast, and flour to make them of the right consistency to mould up. Set them in a warm place—when risen, mould them up with the hand—let them remain ten or fifteen minutes before baking them.
Stir into a pint of lukewarm milk half a tea-cup of melted butter, a tea-spoonful of salt, half a tea-cup of family, or a table-spoonful of brewers’ yeast, (the latter is the best;) add flour till it is a very stiff batter. When light, drop this mixture by the large spoonful on to flat, buttered tins, several inches apart. Let them remain a few minutes before baking. Bake them in a quick oven till they are a light brown.
Rub six ounces of butter with two pounds of flour—dissolve a couple of tea-spoonsful of saleratus in a wine glass of milk, and strain it on to the flour—add a tea-spoonful of salt, and milk enough to enable you to roll it out. Beat it with a rolling-pin for half an hour, pounding it out thin—cut it into cakes with a tumbler—bake them about fifteen minutes, then take them from the oven. When the rest of your things are baked sufficiently, take them out, set in the crackers, and let them remain till baked hard and crispy.
Mix half a pint of thick cream with the same quantity of milk, four eggs, and flour to render them just stiff enough to drop on buttered tins. They should be dropped by the large spoonful several inches apart, and baked in a quick oven.
Take three tea-cups of raised dough, and work into it, with the hand, half a tea-cup of melted butter, three eggs, and milk to render it a thick batter. Turn it into a buttered bake pan—let it remain fifteen minutes, then put on a bake pan, heated so as to scorch flour. It will bake in half an hour.