RECIPE FOR "LIGHT CAKES" (GIVEN MARY BY A FARMER'S WIFE)
In the evening mix a sponge consisting of ½ cup of mashed potatoes, ½ cup sugar, 1 cup of yeast or 1 cake of Fleischman's yeast dissolved in a cup of lukewarm water; ½ cup of a mixture of butter and lard and a pinch of salt and flour to thicken until batter is quite thick. Stand in a warm place, closely covered, until morning, when add 2 eggs and ½ cup of sugar and flour to stiffen as thick as sponge can be stirred with a spoon. Set to rise; when light roll out one inch thick, place in pie tins, brush tops with melted butter and brown sugar, set to rise, and, when well risen, bake.
BUTTER "SCHIMMEL"
Place in a mixing bowl 2 cups of warm, mashed potatoes and add ¾ of a cup of shortening (a mixture of lard and butter), (or use Aunt Sarah's substitute for butter); one cup of A sugar and 1 teaspoonful salt.
Beat all to a cream. When lukewarm, add 2 eggs and either 1 yeast cake dissolved in 1 cup of lukewarm water, or 1 cup of potato yeast; use about 2 cups of flour to make a thin batter. Set to raise over night or early in the morning. When well risen add about 4 cups of flour. Make about as stiff a dough as can be stirred well with a mixing spoon. Place soft dough on a bake-board; roll out into a sheet about one-half inch thick; cut into squares about the size of a common soda cracker; bring each of the four corners together in the centre like an envelope; pinch together; place a small piece of butter (about one-eighth teaspoonful) on the top where the four corners join. Stand in a warm place to rise. When well risen and light place in the oven. When baked, take from oven, and while hot dip all sides in melted butter and dust granulated or pulverized sugar over top. These are not as much trouble to prepare as one would suppose from the directions for making. The same dough may be cut in doughnuts with a tin cutter and fried in hot fat after raising, or the dough may be molded into small, round biscuits if preferred, and baked in oven.